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The Romanian Cook Book
Hundreds of traditional recipes from Eggplant a la Bucharest to Romanian Torte are accompanied by tips on Romanian cooking and cuisine as well as special sections on mamaliga, ghivetch, and ciorbas
229 pages, Hardcover
First published August 1, 1983
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July 16, 2013
You gotta love a book where the first chapter in this book isn't the obligatory chapter on appetizers, soups, or salads - instead, it's eggplant.
Recipes are very clearly conceptually grouped, with specialties like ciorba and mamaliga being elevated in status to deserve their own chapters, rather than being hidden away in the standard soup and grain chapters.
The one glaring omission is the absence of a recipe for Cozonac cu nuca, a sweet walnut bread much beloved during the holidays (and - for me - at any other time of year), yet the holiday sales of this treat at Romanian Orthodox churches are sadly disappearing as the old bearers of tradition pass on.
I'll still give five stars for the above reasons, and as there are few other english-language cookbooks attempting to fill this gap. If want to get your hands on a copy, make sure to look for a hardcover, as the paperback binding isn't too high quality, and the cover is likely to fall off :(
It's out of print, but available to read on openlibrary.org, which is a good thing if your mother won't let you borrow her copy anymore.
(BTW, this book was initially published in 1951, but I don't have permissions to mod the entry).
Recipes are very clearly conceptually grouped, with specialties like ciorba and mamaliga being elevated in status to deserve their own chapters, rather than being hidden away in the standard soup and grain chapters.
The one glaring omission is the absence of a recipe for Cozonac cu nuca, a sweet walnut bread much beloved during the holidays (and - for me - at any other time of year), yet the holiday sales of this treat at Romanian Orthodox churches are sadly disappearing as the old bearers of tradition pass on.
I'll still give five stars for the above reasons, and as there are few other english-language cookbooks attempting to fill this gap. If want to get your hands on a copy, make sure to look for a hardcover, as the paperback binding isn't too high quality, and the cover is likely to fall off :(
It's out of print, but available to read on openlibrary.org, which is a good thing if your mother won't let you borrow her copy anymore.
(BTW, this book was initially published in 1951, but I don't have permissions to mod the entry).
Displaying 1 of 1 review