The Practical Encyclopedia of East European Cooking

Overview

East European Cooking The first full-color, truly comprehensive collection of Eastern European recipes: exploring the cuisine's 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 ...

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Overview

East European Cooking The first full-color, truly comprehensive collection of Eastern European recipes: exploring the cuisine's 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 flavors 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 800 color photographs, maps, and illustrations

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Product Details

  • ISBN-13: 9781402893230
  • Publisher: Anness Publishing, Ltd.
  • Publication date: 8/1/2002
  • Pages: 256

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