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 | 100 easy-to-follow recipes for classic Latvian dishes, along with bits of folk songs, poetry, mythology, historical accounts and local customs that reflect Latvia's rich history and cultural traditions. List Price: $ Price: $19.96   |
 | Expanded Edition This bestselling Hippocrene cookbook has been updated with a chapter of Romanian-Jewish recipes! Here is a real taste of both Old World and modern Romanian culture in a unique cookbook that combines over 140 traditional recipes with enchanting examples of Romania's folklore, humor, art, poetry and proverbs. Contains recipes such classic favorites as Lamb Haggis, Mamaliga, Eggplant Salad, Fish Zacusca, and Mititei Sausages. This comprehensive and well organized guide to Romanian cuisine also includes a section on Romanian wines and an index in Romanian and English. A brilliant cultural and culinary history...a collection of recipes to be treasured, tested and enjoyed. ----George Lang, owner of Cafe des Artistes . . . dishes like creamy cauliflower soup, sour cream-enriched mamaliga (the Romanian polenta), lamb stewed in sauerkraut juice and scallions, mititei (exactly like the ones I tasted so long ago in Bucharest) are simple and appealing. . . Klepper paints a pretty picture of his native country's culinary possibilities. ----Colman Andrews. Saveur magazine Nick Kleppe is a retired businessman who resides in Edinburgh, Scotland. List Price: $ Price: $19.96 |
 | The fresh ingredients and unfamiliar flavor combinations of Central and Eastern Europe are capturing the imaginations of gourmet stores and restaurants in the West, as borders open up and Europe is extended. We’re enjoying dishes such as goulash, stroganoff, pierogi and borscht as we feast on a wealth of culinary traditions that stretches back for generations. Silvena Rowe turns to countries such as Hungary, the Czech Republic, Bulgaria, Poland, Georgia, Russia, and the Ukraine for her inspiration. She cooks game with sweet-and-sour stuffing, sauces and marinades; smoked fish; wild mushrooms; fruits such as quince, figs and pomegranates; and seeds and grains such as lentils, pearl barley and poppy seeds. She plunders the traditions of the poor and wealthy alike in her quest to bring us a taste of what is put upon the tables in these countries. The food is untamed and the flavors are strong. Alongside Silvena’s recipes are photographs of the food markets, farms, homes, grand cafés and restaurants of Eastern and Central Europe by renowned photographer Jonathan Lovekin. As the author describes is her book: “The soups vary from the hearty winter warmers of Hungary to light, delicate, chilled summer soups; the stews encompass goulash and the aromatic braised lamb recipes of Georgia; and there are legions of dumplings, including the classic pierogi, the delicate uszka, the savory leniwe and the hearty pyzy. Subtle, yet forceful, marinades; pickles and preserves; smoked fish, sausages, and meats—they all play a role in this rich and almost unknown treasure trove that can rival the culinary cultures of France and Italy in its depth and breadth.” List Price: $ Price: $19.76 |
 | The only book widely available on Estonian food and cooking, Estonian Tastes and Traditions completes Hippocrene’s coverage of the cuisines of the Baltic region. Estonian food is simple, based on such staples as potatoes, pork, sauerkraut, preserved fish, and dark bread. This comprehensive volume contains 165 traditional recipes for such dishes as Sweet and Sour Red Cabbage (Magushapu Punane Kapsas), Beer Soup (Õllesupp), and Honey Candy (Meekompvekid). Chapters covering basics such as meats, vegetables, and breads are supplemented with chapters on turnovers, pancakes, and preserves. Also included is extensive cultural and historical information and an Estonian- English food glossary. List Price: $ Price: $16.46 |
 | The Romany people are descendants of the ancient warrior classes of Northern India who trekked westwards around A.D. 1000. They were, and still are, often referred to as gypsies, but there correct and preferred name is Roma. Their migration took them through Persia and Armenia into Europe and later America. Recipes survived through centuries, frequently undergoing intervention and adaptation to meet the tastes of a particular time. Very few recipes were ever written down--most were handed down verbally through generations. Today, as modern life encroaches on the traditional Romany ways, the old traditions are disappearing rapidly. Convenience foods, modern cooking tools, and appliances have ousted the old cooking methods and traditional recipes, although some are still made for special occasions. This book evokes a memorable picture of the old ways, recipes, feast days, marriage customs, and funeral feasts as well as a unique way of life that has almost disappeared forever. List Price: $ Price: $15.75 |