Hardcover: 264 pages
Publisher: Lorenz Books; Ill edition (July 16, 2009)
Product Dimensions: 7.1 x 0.9 x 9.1 inches
Shipping Weight: 1.8 pounds
Average Customer Review: 4.0 out of 5 stars See all reviews (4 customer reviews)
Best Sellers Rank: #2,238,040 in Books (See Top 100 in Books) #87 in Books > Cookbooks, Food & Wine > Regional & International > European > Polish #105 in Books > Cookbooks, Food & Wine > Regional & International > European > Russian
Having spent a considerable amount of time in Eastern Europe these recipes are fantastic and authentic and once you figure out the "glitch" in this book - very easy to make. The "glitch" - the author/editor has - not so conveniently - given you both US and metric measurements. The problem is they don't convert cleanly and the US measurements have been rounded off - this will cause your recipes to come out somewhat differently and in some cases not at all for many of the recipes included. For example, a recipe calling for 45 ml of milk or water is converted wrongly to equal 3 tbsp of milk or water. The actual US measurement if converted exactly is 2.646 so it's slightly less that the rounded off conversion. Obviously this is a small measurement but when ALL the measurements in a recipe are just slightly off or you are getting into larger measurements - your results may be disappointing.In this day and age there is no need to convert measurements. It's easy to find measuring cups and spoons with the conversions already on them and there are countless websites that are terrific if you need to convert as well (I like [...] - it converts your measurement it all formats at one time).If you stick with the metric measurements you will be fine and have fantastic dishes from this book.
This is the exact same book as The Practical Encyclopedia of East European Cooking by Lesley Chamberlain, with a different cover and title and listed as a different author. The production value is poor and cramming the recipes to fit in their allotted space of one page or less sometimes makes the directions unhelpful. It would have been nice to have the original name of the recipe also, instead of just the English translation or generic name.
I like this cookbook because it has photos of every recipe, very easy to follow instructions and visually appealing. There's a chapter on each region with recipes for appetizers, vegetable, meat, fish, and dessert. Lots of interesting recipes. I originally found this book at the library and I liked it so much I bought it on .
This is a great little cook book with 185 recipes, each well illustrated with clear instructions. One of the things I like about this book is the little bit of background on the origins of some recipes and a well as variations and substitutions.The book is divided up first into three geographic areas: Russia, Poland and Ukraine; Germany, Austria, Hungary and the Czeck Republic; and finally, Romania, Bulgaria and the East Adriatic (southern slavic region/Dalmatia). Each of these sections is then broken into six sub-sections: Introduction (very nice intro into the styles of cooking, culture, influences); then proceeds like a menu, Soups and Starters, Meat and Poultry, Fish, Vegetables Grains and Pasta, and finally Desserts and Bakes.The book also has a handy index that covers recipe name and major ingredients, so quick and easy to navigate. There is also some blank pages for notes which is always nice. It should be noted that this book was previously published under the title Foods of Eastern Europe. For what it is, an overview, it is a great book. Very happy with the purchase!
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