This comprehensive and fascinating collection of recipes includes all the culinary delights of the geographical area that stretches from the Baltic to the Black Sea. The book 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. Eastern European cooking is characterized by its inventive use of simple, fresh ingredients. Recipes range from Russian Borshch and Salmon Kulebyaka, to Stollen, Lebkuchen and Apple Strudel. Hearty, nourishing and brimming with taste, aroma and variety, these recipes will surprise and delight all who explore them. RUSSIAN, GERMAN & POLISH FOOD & COOKING With over 185 traditional recipes from the Baltic to the Black Sea, shown step by step in over 750 clear and tempting photographs Lesley Chamberlain CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
Biblio NotesA truly excellent collection of Eastern European recipes, including soups and appetizers, meat and poultry, fish, vegetables, grains and pasta, and desserts and bakes All the classic dishes are featured, from appetizers such as delicate Eggs with Caviare to hearty main meals including classic Chicken Kiev and Beef Stroganov Every recipe has been adapted to suit the modern kitchen; with step-by-step photographs for perfect results About the Editor Lesley Chamberlain is a writer and linguist who travels widely. She has been a judge for the International Langhe Ceretto prize awarded to books on food and culture.
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