This charming and informative cookbook offers an enticing tour of baked goods from Romania and the surrounding areas.
Author Irina Georgescu was born and raised in Bucharest, though she has built a career as a writer and teacher in the UK. Her perspective on the culinary history of the region is a brilliant highlight of this book; we recommend it as a model to anyone contemplating a similar approach to a national style of cooking.
In her hands we learn not only how to make these recipes, but how they came to be a part of local cooking, either centuries ago or more recently. If you’re intrigued by Transylvanian griddle breads with cheese and honey, by layered lard pastries with plum jam, or by dumplings with sour cherries, Georgescu helps you understand why they’re a part of Romanian tradition.
Almost anyone with an interest in Eastern European baking will find this enticing.
Hardcover. Color photographs throughout