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The Eastern European Cookbook
Paperback cookbook with Eastern European recipes
- GenresFood and DrinkCookbooks
Paperback
First published January 1, 1977
16 people want to read
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Displaying 1 - 4 of 4 reviews
January 16, 2010
I don't generally review cookbooks on Goodreads, but I have to make an exception for this one. I've been reading it at my dining room table each morning before the heats kicks in and imagining myself huddled up for a cold winter in the old country. Every one of Nelson's recipes is exactly what I want to eat in the dead of winter: dumplings, potatoes, beets, sauerkraut and sour cream. The preparations are straightforward and rarely require specialty ingredients -- most ingredient lists are just 5 or 10 common items.
My only complaint is that Nelson's recipes are quite spare. Her recipe for potato dumplings starts with "2 cups cooked potatoes" -- no suggestions about what kind of potato or how to cook it -- and ends with "test if they're done by pulling them apart with two forks" -- no instruction about what this fork test will show. Many of her recipes end with "cook until done", so you'll end up deciding for yourself what that means. A smart chef will be able to figure it out, though, and if the recipes I've tried so far are any indications, you'll end up with something hearty and delicious.
My only complaint is that Nelson's recipes are quite spare. Her recipe for potato dumplings starts with "2 cups cooked potatoes" -- no suggestions about what kind of potato or how to cook it -- and ends with "test if they're done by pulling them apart with two forks" -- no instruction about what this fork test will show. Many of her recipes end with "cook until done", so you'll end up deciding for yourself what that means. A smart chef will be able to figure it out, though, and if the recipes I've tried so far are any indications, you'll end up with something hearty and delicious.
May 24, 2017
This book has nice historical backgrounds. The dishes are mainly composed of the same several ingredients with slight variations on herbs. Being a vegetarian many of the dishes don't work for me but I can see how some may be adapted. A few of the dishes I will definitely try! and some I will adapt. The use of yogurt in cooking I find intriguing. Can't wait to get on that.
August 20, 2011
There are several delicious ideas that I would love to try but many of the ingredients are not indigenous to the bluegrass. Great ideas!
January 9, 2015
Pretty good. I enjoyed the historical and culinary introduction given for each country/section, even though the information was somewhat dated (1973).
Displaying 1 - 4 of 4 reviews