Synopsis
The first full-colour, truly comprehensive collection of Eastern European recipes: exploring the cuisines of Russia, Poland and the Ukraine in the north; Germany, Austria, Hungary and the Czech Republic; and the warmer regions of Romania, Bulgaria and the East Adriatic in the south 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 truly comprehensive and fascinating collection of recipes includes all the culinary delights of the region that stretches from the Baltic Sea in the north to the Black Sea in the south. The Practical Encyclopedia of East European Cooking is divided into three regional sections. 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. The first section contains recipes from Russia, Poland and the Ukraine, countries justly famous for their inventive use of simple, fresh ingredients, and which have produced classic dishes, such as Borshch and Beef Stroganov, and delicious sweet breads, such as Russian Kulich and Babka. The robust cuisines of Germany, Austria, Hungary and the Czech Republic have proved enduringly popular across the world and take up the second section of the book. Pork, tomatoes and spices, particularly paprika, are the basis of many classic dishes, among them Pork Stew with Sauerkraut and Hungarian Goulash. Perhaps, however, it is the cakes and pastries that are the most famous culinary feature of this region û Dobos Torta and Apple Strudel are just two mouthwatering examples. The third section, which covers Romania, Bulgaria and the East Adriatic, offers a cuisine showing Mediterranean, Middle Eastern and northern European influences, resulting in wonderfully distinctive dishes. Fresh herbs and spices, seafood, summer fruits and vegetables are all typical ingredients. Try a refreshing Cold Cucumber and Yogurt Soup with Walnuts, Swordfish Kebabs and, for dessert, a Bulgarian Rice Pudding. Hearty, nourishing and brimming with flavour and variety, the recipes in The Practical Encyclopedia of East European Cooking will surprise and delight all who explore them.
About the Author
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, including Food and Cooking in Eastern Europe (Penguin Books); The Food and Cooking of Russia (Penguin Books); Cooking Around The World: German, Austrian, Czech & Hungarian (Lorenz Books); Food Of Eastern Europe (Lorenz Books). Trish Davies is a qualified freelance home economist and food specialist with over 20 yearsÆ experience in the food industry. She has worked as an editor on a number of food magazines, as a writer, recipe creator, cookery demonstrator and lecturer. Trish has also done a great deal of work with television and preparing food for advertising and promotional Catherine Atkinson is a trained Cordon Bleu cook and holds a degree in Home Economics. After graduating, she worked in various hotels and restaurants including the Roux BrothersÆ patisserie. Her catering experience led to work in publishing û creating recipes and styling food for photography û and she became Deputy Cookery Editor on WomanÆs Weekly and later Me magazine. Catherine now works as a freelance cookery writer and consultant for various food and lifestyle publications, and has written several cookery books. photography.
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