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The Practical Encyclopedia of East European Cooking
Collection of classic recipes from Russia through central Europe - starters to desserts and cakes. Create a cold cucumber and yoghurt soup, followed by a pork stew or Hungarian Goulash, and then a mouth-watering Sachertorte or Apple Strudel.
- GenresCookbooks
Hardcover
First published June 1, 1999
8 people want to read
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Displaying 1 of 1 review
September 26, 2022
This is a fine book for an amateur. Someone who wants to know a bit about Eastern European foodways without digging too deeply. The photographs are nice. The recipes are easy.
It comes across as a remaindered book that you would find Home Sense or Winners.
Completely and totally useful for a wide swath of readers and weekend cooks looking to try something new.
That being said: it is not for me. And, I do take exception at the Bigos and Sauerbraeten recipes.
The Bigos is not an approach I have taken in the past 20 years either cooking it, nor is is it representative of the Bigos I have eaten at various Polish restaurants over the past two decades.
The Sauerbraeten cooked as a roast is significantly different than the German-American approach which I have eaten and made for thirty years.
This is not to say this is a bad book. The format is nice. The introductions are simplistic, but provide decent context to the recipes. A lot of people will find this a solid addition to a very small cooking library.
If you have over 200 cookbooks, however, you might be hard pressed to make this one #201.
It comes across as a remaindered book that you would find Home Sense or Winners.
Completely and totally useful for a wide swath of readers and weekend cooks looking to try something new.
That being said: it is not for me. And, I do take exception at the Bigos and Sauerbraeten recipes.
The Bigos is not an approach I have taken in the past 20 years either cooking it, nor is is it representative of the Bigos I have eaten at various Polish restaurants over the past two decades.
The Sauerbraeten cooked as a roast is significantly different than the German-American approach which I have eaten and made for thirty years.
This is not to say this is a bad book. The format is nice. The introductions are simplistic, but provide decent context to the recipes. A lot of people will find this a solid addition to a very small cooking library.
If you have over 200 cookbooks, however, you might be hard pressed to make this one #201.
Displaying 1 of 1 review