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The Illustrated Food and Cooking of Poland, Russia and Eastern Europe (Anglais) Relié – 22 mai 2009

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Descriptions du produit

Présentation de l'éditeur

This book features over 185 recipes, including soups and starters, meat and poultry, fish dishes, vegetables, grains and pasta, and desserts and bakes. All the classic dishes are featured, from the delicate flavours of Eggs with Caviare to hearty main meals such as Chicken Kiev, Hungarian Goulash and Romanian Kebabs, with simple and tasty vegetable accompaniments, filling rye breads and poppy seed rolls. A tantalizing selection of desserts and gateaux are included, from Black Forest Cherry Cake to Dobos Torta, as well as light and flaky pastries such as Apple Strudel, and sweet biscuits and breads. Every recipe has been tested and adapted to suit the modern kitchen; there are informative introductions to each section and over 750 colour photographs, maps and illustrations. This comprehensive volume is divided into three regional sections: Russia, Poland and the Ukraine; Germany, Austria, Hungary and the Czech Republic; and Romania, Bulgaria and the East Adriatic. Each of these contains recipes for soups and starters, meat and poultry, fish dishes, vegetables, grains and pasta, and desserts and bakes. In this way the book explores the many similarities, as well as the differences, between the cuisines of the countries of Eastern Europe. Hearty, nourishing and brimming with flavour and variety, the recipes in this book will surprise and delight all who explore them.

Biographie de l'auteur

Editor Lesley Chamberlain is a writer, linguist and traveller. Her acquaintance with Eastern Europe began with a year in Russia as a Reuters correspondent, followed by independent travels. Since 1991, she has been a judge for the International Langhe Ceretto prize awarded to books on food and culture, and is the author of a number of books.

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3 internautes sur 3 ont trouvé ce commentaire utile 
Great recipes but beware! 8 septembre 2011
Par H. Salati - Publié sur Amazon.com
Format: Relié Achat vérifié
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.
3 internautes sur 3 ont trouvé ce commentaire utile 
Great Cookbook! 15 janvier 2012
Par Saroka - Publié sur Amazon.com
Achat vérifié
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 Amazon.
Great Eastern European Recipe Collection 27 novembre 2012
Par Nathan Woolford - Publié sur Amazon.com
Format: Relié
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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