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Eastern
European
 The Veselka Cookbook
Tom Birchard
Veselka began life as a newstand selling soups and sandwiches more than 50 years ago in New York's East Village. Without ever changing location it has become a 24 hour eatery, still serving the best in Ukranian comfort food; borscht, pierogi, goulash, and famous pancakes are all staples. Recipes here include traditional Ukranian dishes such as stuffed cabbage, as well as more traditionally American, like mac and cheese. There are also some New York favourites, like Black and White cookies and oatmeal raisin cookies alongside Ukrainian poppy seed cake and apple crumb cake. Great for a comfort food fix. Some colour photos. Hardcover, 257 pp. $35.99.
  The Best of Croation Cooking, Expanded Edition
Liliana Pavicic & Gordana Pirker-Mosher
This is the book on authentic Croatian cuisine, which is a lot more
varied and interesting than many would suspect. Plenty of fish reflect
its coastal location, and game dishes are familiar in the more wooded
regions. The best recipes though are those for the many strudels, both
sweet and savory. Desserts often reflect an Austrian influence in other
ways too. There is also a guide to Croation regions, traditions, and
a new section on the country's wine. 10% of all proceeds go to War
Child Canada to support children in the former Yugoslavia. Sosftcover,
311 pp. $18.50.
 Please to the Table
Anya von Bremzen and John Welchman
Whether the fried smelts of the Baltic states or the fragrant rice
and lamb dishes of Central Asia,the 400 recipes in this book illustrate
the variety of foods in the former Soviet Union. B & w photos. Softcover,
659 pp, $22.95.
 Gypsy Feasts
Carol Wilson
Recipes such as damson cobbler and mushrooms with snails demonstrate the Roma's
traditional reliance on gathering from the wild as they roamed from northern
India through Persia and Armenia to Europe and finally North America. Wilson
preserves in print an oral culinary culture now disappearing as the Roma are
absorbed into mainstream society. Hardcover, 238 pp, $33.95.
The Armenian Table
Victoria Jenanyan Wise
Laced with figs, pomegranate and walnuts, this ancient cuisine brings together
Mediterranean cuisine with that of Iran and Russia making it perfect for the
21st century. Colour photos. Hardcover, 306 pp, $44.95.
 The Russian Heritage Cookbook
Lynn Visson
Borshch, fruit soups, crepes and dumplings and exotic meat/fruit
stews are part of this modernized collection of pre-revolutionary Russian
family recipes. No photos. Hardcover, 320 pp, $43.50.
 The Art of Romanian Cooking
Galia Sperber
Romanian cooking has been influenced by the invading Goths, Hungarians,
Huns, Barbarians, Tartars and Turks, which have left a great legacy
of culture and cuisine. Today, most food is a diverse combination
of French, German, Greek and Turkish elements that remain distinctly
Romanian. The
Butter Bean Cream Soup (p.59) is delicious and so is the Chocolate and
Cream Mazurka (p. 172). Hardcover, 201 pp. , $23.95.
 Kaffeehaus
Rick Rodgers
Exquisite desserts from Eastern European cafés, with stories about
each location and pastry. Beautiful photography. To try: Cherry-Almond
Coffee Cake (page
27). Hardcover. $52.95.
From
Stroganov to Strudel
Catherine Atkinson & Trish Davies
Not for the faint of appetite, these recipes from Germany, Austria,
Hungary, and the Czech Republic feature heavy lashings of sauerkraut,
sausages, and megacalorie desserts. Step-by-step photos. Hardcover,
96 pp, $21.95.
The Balkan Cookbook
Trish Davies
From Romania, Bulgaria,and the Balkan countries come more variations
on meat and strudel touched with the influence of the Mediterranean
and Middle East. Well-illustrated. Hardcover, 96 pp, $21.95.
From Borsch to Blinis
Catherine Atkinson
Step-by-step instruction to some of Eastern
Europe's greatest culinary hits including kulebyaka (aka coulibiac),
kasha, kulich and paskha. 96 pages. Hardcover, 96 pp, $21.95.
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