In patient detail she shows how influence after influence has been piled on, including pre-classical Greek, Macedonian, Roman, Byzantine, southern Slav, Russian-Ukrainian, here and there Italian or Austro-Hungarian and - most inescapably of all - Ottoman Turkish. The final complex of Balkan cuisine, embracing yogurt, risottos, shish kebab, buckwheat kasha, Viener Schnitzel, fish soups, sauerkraut and innumerable savory or sweet variants of the thin 'leaf pastry' brought by the Turks, resembles not so much a melting pot as the contents of some enormous many-chambered cellar added to under partly continuous and partly shifting ownerships for at least the last 5,000 years. -- Los Angeles Times, October 7 1998
Maria Kaneva-Johnson admirably details the cooking and eating in that part of the world and is a fascinating insight. -- Nigel Slater, The Observer, June 30 1996
Stunningly polymathic. -- Wall Street Journal, January 28 1997
This thorough, detailed and unique book works wonderfully well on several levels. The recipes are accessible, wholesome, appealing, and not something we have seen before -- Hampstead & Highgate Gazette, December 6 1996
From the Publisher
This book won the Langhe Ceretto Prize 1997 for the best European recipe book and it was short-listed for the Andr Simon Memorial Prize 1996.