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Search - The Eastern European Cookbook

The Eastern European Cookbook
Author: Kay Shaw Nelson

The Russian culinary repertoire is one of unusual richness and variety. The appetizer-feast known as zakusky, for example, can contain as many as 60 or 70 Creative hot and cold dishes. Polish cooking makes abundant use of mushrooms, and its desserts, including jelly-filled doughnuts, became famous throughout Europe. German pork dishes have long ... more »been one of the most imaginative and extensive in the world. Albanians are devotees of stuffed foods; Bulgarians call yogurt the 'milk of eternal life'; fish soups are among the best in the Yugoslavian repertoire; the cornerstone of Czechoslovakian cookery is the beloved dumpling. Paprika was introduced late to Hungarian cuisine (during the Turkish occupation). The New World maize, or corn, became the mainstay of Romanian cookery.

Here is a fascinating and mouth-watering collection of recipes from Russia (51 recipes), Poland (36), East Germany (28), Czechoslovakia (26), Hungary (27) , Romania (24) , Bulgaria (21), Yugoslavia (38) and Albania (18). These 269 recipes will help you explore one of the world's neglected culinary heritages. As Kay Shaw Nelson, the noted gourmet cook and prolific cookbook author, writes in her introduction, "the kitchens of these countries have produced some of the world's most cherished delicacies, as well as flavorful, down-to-earth hearty dishes that have enduring appeal."

For each country there are recipes for appetizers, soups, entrees, vegetables, desserts, and where appropriate to the national cuisine, numerous recipes for salads, grains, noodles, dumplings, sauces. Let your mind savor such tempting and easy-to-make dishes and sauces as mushroom-filled pirozhski, bliny, eggplant caviar, Black Sea raw vegetable relish, borshch, shchi (cabbage) soup, cold cucumber-beet soup (chlodnik), Berlin pea soup with bacon, beef bouillon with liver dumplings, mixed fish stew with potatoes, sturgeon baked in sour cream, chicken Kiev, beef Stroganoff, shashlyk, pork chops with cherry sauce, baked noodles and ham, hasenpfeffer, goulash, chicken paprika, olive-stuffed carp, baked mackerel with yogurt sauce, lamb-stuffed vegetables, potato pancakes, squash in sour cream, Bohemian potato dumplings, kasha, cornmeal pudding, sauce Polonaise, fresh mushroom sauce, yogurt sauce, potato-sauerkraut salad, Macedonian bean salad, an Easter paskha. babka, Berliner pfannkuchen, palacsinta with chocolate sauce, baked sweet noodles, yogurt cake, and many more.

ISBN-13: 9780486235622
ISBN-10: 0486235629
Publication Date: 1973
Pages: 228
Edition: New edition
Rating:

Currently 3.5/5 Stars.

3.5 stars, based on 1 rating

Publisher: Dover Pubns
Book Type: Paperback
Other Versions: Hardcover
Members Wishing: 1
Reviews: Amazon | Write a Review

Genres:

Cookbooks, Food & Wine >> Regional & International >> European >> German
Cookbooks, Food & Wine >> Regional & International >> European >> Hungarian
Cookbooks, Food & Wine >> Regional & International >> European >> Polish
Cookbooks, Food & Wine >> Regional & International >> European >> Russian

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