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The Art of Romanian Cooking
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A cookery book by Galia
Sperber (MD), Pelican
Publ., 2002
| Two thousand years ago, Romania was the last outpost of the Roman Empire, and invading tribes--Goths, Hungarians, Huns, Bulgarians, Tartars, and Turks--came and went, leaving behind traces of themselves in the language and, of course, the food. |
About The Book
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| Romania is not only a land of soaring,
craggy mountains, but it is also located in the Danube Delta, home to
over 200 species of birds and 90 species of fish. Combining diverse recipes
with elements of French, German, Greek, and Turkish cooking creates a
great variety of dishes that make inventive and delicious use of ingredients
available in any grocery store.
The Art of Romanian Cooking features appetizers for a wonderful light meal, such as papanasi prajiti (savory fried cheese patties) or croquette din salam (salami croquettes). There is a tremendous array of soups, ranging from a mouth-watering creamy potato soup to the six variations of |
borscht. Fish lovers will enjoy such delights as Russian-style trout, and the meat recipes include chicken (try fried chicken with garlic sauce!), duck, veal, and the ubiquitous beef. And don't forget dessert! The Othello torte is not to be missed, and the fragrance of rose jam alone makes it worth preparing.
In thinking about her mother's and grandmother's cooking,
Galia Sperber was inspired to write down some of the family's favorite recipes,
with reminiscences of her native country and family meals. Dr. Sperber now
lives in London, where she is a research fellow at University College London.
Table of Contents
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Acknowledgments
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Introduction
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Appetizers
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Salads
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Soups
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Fish
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Meat
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Side Dishes
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Romanian Puddings (Budinçi)
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Cakes and Sweet Loaves
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Other Desserts
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Index
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