The Art of Romanian Cooking

Discover the diverse range of Romanian home cooking in this volume featuring memories and family recipes passed down across generations.

Romania’s landscape combines soaring mountains with the Danube River Delta—just as its history blends together Ancient Romans, Goths, Hungarians, Huns, Bulgarians, Tartars, and Turks. The Art of Romanian Cooking celebrates this rich heritage with a variety of dishes that make inventive use of commonly available ingredients.

Thinking back on her mother’s and grandmother’s cooking, Galia Sperber was inspired to share some of the family's favorite recipes, paired with reminiscences of her native country and family meals.

This volume features appetizers such as papanasi prajiti (savory fried cheese patties) or croquette din salam (salami croquettes); hearty soups ranging from creamy potato to the six variations of borscht; seafood dishes such as Russian-style trout; classic meat recipes for chicken, duck, veal, and beef; and irresistible dessert like the Othello torte and rose jam.

© 2002 Pelican Publishing (E-bog): 9781455600403

Release date

E-bog: 30. april 2002