The food and cooking of Eastern Europe
Author(s)
Bibliographic Information
The food and cooking of Eastern Europe
（At table series）（A bison book）
University of Nebraska Press, 2006
- : pbk
- Other Title
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The food & cooking of Eastern Europe
Available at 2 libraries
Note
"First Nebraska paperback printing: 2006"--T.p. verso
Reprint. Originally published: London: Penguin Books, 1989
Bibliography: p. 450-[453]
Includes index
Description and Table of Contents
Description
The Food and Cooking of Eastern Europe, first published in 1989 and a companion volume to Lesley Chamberlain's acclaimed The Food and Cooking of Russia, surveys the rich and diverse food cultures that were known to few people in the West during the half century when Europe was divided. It contains more than two hundred recipes interwoven with historical background and notes from the author's extensive experiences traveling through Central and Eastern Europe. When originally published this practical cookbook revealed how the world's most delicious sausages, goulash and sauerkraut, fruit dumplings, cheesecake, and many other dishes tasted in their homelands. Now, in a quite different political world, this book is a vital resource for remembering life before the Iron Curtain was lifted. This Bison Books edition contains period illustrations and a new introduction by the author that describes how dramatically this region and its food have changed since the end of Central and Eastern Europe's isolation in 1989.
by "Nielsen BookData"