Art of Lithuanian Cooking Paperback – 1 Jul 2001
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Top Customer Reviews
Most Helpful Customer Reviews on Amazon.com (beta)
"Little Ears" in this book and found it to be nothing like the Little Ears recipe I know, which would be called Ausiukés...little ears where the end product were tied up knots of dough fried in oil and dusted with powdered sugar...yummy! This was a traditional sweet for holidays like Christmas and Easter.
When I ordered this cookbook "Art of Lithuanian Cooking", I expected a real lithuanian cookbook with their proper names. If you want a real lithuanian cookbook, see if you can get a copy of "Popular Lithuanian recipes" by Josephine J. Dauzvardis. I received this cookbook from a very dear friend back in 1982. Its excellent! Anyone who has a lithuanian background and is familiar with the dishes will recognize the recipes right away, because ALL of the recipes have their true lithuanian name right before it, like Kaldunai, Zeppelinai, Kopùstú Sriuba (Sauerkraut soup), Duonoj Keptas Kumpis, Rúg`stus Pienas (Lithuanian Yogurt), and much more.
This book will probably just sit on my shelf. It only cost $10 something, so sending it back wouldn't be worth the postage.
1st generation born and raised in America
There are relatively easy recipes that are very different from American fare, such as: Cherry Soup, Fried Carrots, and Beef with Celeriac, followed by Apple Upside-Down Cake (and coffee). And, there are some difficult recipes for the seasoned cook or one who has a Lithuanian-American grandmother to help, such as: Lithuanian Rye Bread (I am having a terrible time baking an acceptable rye bread!) or Porkupine Cake (Definiely need the grandmother for guidance on this one!).
All of the Balto-Slavic cuisines are inter-related, but each nationality has its own, unique, version of several dishes. Fair warning: few of these dishes are "fast" food.