The Practical Encyclopedia of East European Cooking is a truly comprehensive collection of recipes exploring the many culinary delights that exist within the fascinating and relatively undiscovered regions stretching from the Baltic Sea in the north to the Black sea in the south. This beautifully illustrated volume is divided into three broad areas: Russia, Poland, and the Ukraine; Germany and Central East Europe; and the Balkans. Each section features soups and starters, meat and poultry, fish dishes, vegetables, grains and pasta, desserts, bakes and cakes, and much more.
The robust cuisines of Germany, Austria, Hungary, and the Czech Republic are justly famous for their inventive use of simple, fresh ingredients; entrees in this section include Pork Stew with Sauerkraut and Hungarian Goulash. The delicious cakes and pastries featured here include Sachertorte and mouthwatering Apple Strudel.
The section on Balkan cuisine contains recipes from a wonderful variety of peoples. Recipes include those for Cold Cucumber Soup, Spicy Meatball Shish Kebab, and Bulgarian Rice Pudding. The portion of this volume devoted to Russian, Polish, and Ukrainian foods features recipes for Borshch, Roast Loin of Pork with Apple Stuffing, and delicious sweet breads such as Russian Kulich and Babka.
The recipes contained in The Practical Encyclopedia of East European Cooking are healthy, nourishing, and brimming with flavor and variety. This fantastic and unique cookbook will surely surprise and delight all who explore its contents.
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