Eastern
European
  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. $20.95.
 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, $32.95.
 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. , $31.95.
 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. $56.50.
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.96 pages. $16.95 cloth.
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. 96 pages. $16.95 cloth.
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. $16.95.
Back to top
|
