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Product Description
Product Description
This book features over 185 recipes, including soups and starters, meat and poultry, fish dishes, vegetables, grains and pasta, and desserts and bakes. All the classic dishes are featured, from the delicate flavours of Eggs with Caviare to hearty main meals such as Chicken Kiev, Hungarian Goulash and Romanian Kebabs, with simple and tasty vegetable accompaniments, filling rye breads and poppy seed rolls. A tantalizing selection of desserts and gateaux are included, from Black Forest Cherry Cake to Dobos Torta, as well as light and flaky pastries such as Apple Strudel, and sweet biscuits and breads. Every recipe has been tested and adapted to suit the modern kitchen; there are informative introductions to each section and over 750 colour photographs, maps and illustrations. This comprehensive volume is divided into three regional sections: Russia, Poland and the Ukraine; Germany, Austria, Hungary and the Czech Republic; and Romania, Bulgaria and the East Adriatic. Each of these contains recipes for soups and starters, meat and poultry, fish dishes, vegetables, grains and pasta, and desserts and bakes. In this way the book explores the many similarities, as well as the differences, between the cuisines of the countries of Eastern Europe. Hearty, nourishing and brimming with flavour and variety, the recipes in this book will surprise and delight all who explore them.
About the Author
Editor Lesley Chamberlain is a writer, linguist and traveller. Her acquaintance with Eastern Europe began with a year in Russia as a Reuters correspondent, followed by independent travels. Since 1991, she has been a judge for the International Langhe Ceretto prize awarded to books on food and culture, and is the author of a number of books.
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Customer Reviews
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
Having bought separate books on Polish and Russian cookery many years ago, and finding them very uninspiring, I decided to give this book a try. I am so glad I did! The numerous photographs make the recipes look appetising, the instructions are easy to follow and the opening of Eastern European delis throughout the UK over recent years, makes it possible to buy authentic ingredients.
4 of 5 people found the following review helpful
Format:Hardcover
I borrowed a previous version of this book from a Latvian professional cook and have been trying to get hold of the book for myself ever since, so I was delighted to find this newly published version. I gave a recipe for sauerbraten to my sister who has lived in central Germany for over 25 years and had never before managed to find one. Her son who is living with us at the moment enjoyed the plum streusel, so I've made several batches of the plum filling for the freezer. What I particularly like is that these recipes are authentic, not anglicised versions of the real thing. The instructions are clear and all the recipes I've tried actually work, which is more than you can say for many cookery books! An added extra is the introduction to each section with a very brief history and background to the region's food. Highly recommended.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
2 reviews
2 of 2 people found the following review helpful
Great Cookbook!
15 Jan 2012
Amazon Verified Purchase
I like this cookbook because it has photos of every recipe, very easy to follow instructions and visually appealing. There's a chapter on each region with recipes for appetizers, vegetable, meat, fish, and dessert. Lots of interesting recipes. I originally found this book at the library and I liked it so much I bought it on Amazon.
1 of 1 people found the following review helpful
Great recipes but beware!
8 Sep 2011
Format:Hardcover|Amazon Verified Purchase
Having spent a considerable amount of time in Eastern Europe these recipes are fantastic and authentic and once you figure out the "glitch" in this book - very easy to make. The "glitch" - the author/editor has - not so conveniently - given you both US and metric measurements. The problem is they don't convert cleanly and the US measurements have been rounded off - this will cause your recipes to come out somewhat differently and in some cases not at all for many of the recipes included. For example, a recipe calling for 45 ml of milk or water is converted wrongly to equal 3 tbsp of milk or water. The actual US measurement if converted exactly is 2.646 so it's slightly less that the rounded off conversion. Obviously this is a small measurement but when ALL the measurements in a recipe are just slightly off or you are getting into larger measurements - your results may be disappointing.
In this day and age there is no need to convert measurements. It's easy to find measuring cups and spoons with the conversions already on them and there are countless websites that are terrific if you need to convert as well (I like [...] - it converts your measurement it all formats at one time).
If you stick with the metric measurements you will be fine and have fantastic dishes from this book.
In this day and age there is no need to convert measurements. It's easy to find measuring cups and spoons with the conversions already on them and there are countless websites that are terrific if you need to convert as well (I like [...] - it converts your measurement it all formats at one time).
If you stick with the metric measurements you will be fine and have fantastic dishes from this book.
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