The Art of Romanian Cooking - Hardcover

Sperber, Galia

Hardcover

ISBN 10: 1565549295 ISBN 13: 9781565549296

Publisher: Pelican Publishing, 2002

Synopsis

An excellent introduction to an inventive style of cooking, with over 200 recipes carefully explained for the home cook.

About this title

About the Author

Dr. Galia Sperber's family originates from Romania, though she was born in Belgium and was raised in the United States. She attended Liverpool University in the United Kingdom, where she received her M.B.Ch.B., which is equivalent to an American medical degree. She is working toward her Ph.D. in biochemistry from University College London in the United Kingdom. Her first book, The Art of Romanian Cooking, features over two hundred traditional and family recipes for every occasion. It also includes reflections on Dr. Sperberís family and information on her native land. She is a research fellow/medical researcher in the United Kingdom, researching on cardiovascular disorder prevention.

From the Back Cover

Galia Sperber's earliest memories of her Romanian grandmother's home are of little chocolate treats made with rum in pretty cupcake holders, and of flaky white fish in a mouth-watering tomato sauce. These recipes and more are included in this fascinating look into this richly blended cuisine.

Family favorites demonstrate the diverse influences: polenta is a staple in Romanian cooking, including the delicious baked snack ours ("bear"). From the country's history as part of the Ottoman Empire, coffee, especially Turkish coffee, is a much-loved beverage in Romania, but it is also an important ingredient in other recipes, such as the Coffee Mold, great for dessert. Home cooks are sure to find fresh and interesting versions of old favorites, and to enjoy trying new dishes from this little-known cuisine to add exciting variety to meals.

From the Inside Flap

Two thousand years ago, Romania was the last outpost of the Roman Empire, and invading tribes--Goths, Hungarians, Huns, Bulgarians, Tartars, and Turks--came and went, leaving behind traces of themselves in the language and, of course, the food.

Romania is not only a land of soaring, craggy mountains, but it is also located in the Danube Delta, home to over 200 species of birds and 90 species of fish. Combining diverse recipes with elements of French, German, Greek, and Turkish cooking creates a great variety of dishes that make inventive and delicious use of ingredients available in any grocery store.

The Art of Romanian Cooking features appetizers for a wonderful light meal, such as papanasi prajiti (savory fried cheese patties) or croquette din salam (salami croquettes). There is a tremendous array of soups, ranging from a mouth-watering creamy potato soup to the six variations of borscht. Fish lovers will enjoy such delights as Russian-style trout, and the meat recipes include chicken (try fried chicken with garlic sauce!), duck, veal, and the ubiquitous beef. And don't forget dessert! The Othello torte is not to be missed, and the fragrance of rose jam alone makes it worth preparing.

In thinking about her mother's and grandmother's cooking, Galia Sperber was inspired to write down some of the family's favorite recipes, with reminiscences of her native country and family meals. Dr. Sperber now lives in London, where she is a research fellow at University College London.

Reviews

The cooking of the former Communist states of southeast Europe has been too long neglected. Galia Sperber brings back into the spotlight The Art of Romanian Cooking. Currently a research physician in London, Sperber recalls the foods of her youth in Romania, dishes her grandmother made. Romanian food uses many of the same ingredients as neighboring countries' recipes, and there are some obvious Turkish influences as well. Appetizers consist of small stuffed dishes using tart shells, breads, and vegetables. Romania's national soup, ciorba, recalls borscht and uses many of the same root vegetables along with fragrant dill. Italian influence reveals itself in mamaliga, Romania's version of polenta. Desserts include many different tortes, almost all made with nuts and chocolate. Mark Knoblauch
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Edition details

• Publisher: Pelican Publishing
• Publication date: 2002
• Language: English
• ISBN 10: 1565549295
• ISBN 13: 9781565549296
• Binding: Hardcover
• Number of pages: 208