Tempting recipes explore the best of Eastern European cooking from Pork Schintzel and Veal Escalopes to Torte Varadzan, all clearly explained in step-by-step pictures.

Established in 1911, The Rotarian is the official magazine of Rotary International and is circulated worldwide. Each issue contains feature articles, columns, and departments about, or of interest to, Rotarians. Seventeen Nobel Prize winners and 19 Pulitzer Prize winners – from Mahatma Ghandi to Kurt Vonnegut Jr. – have written for the magazine.

-- More than 70 recipes exploring the cuisines of Romania, Bulgaria and the former Yugoslavia, including soups and starters, meat and poultry, fish dishes, vegetables, grains and pasta, desserts and bakes -- All the classic Balkan dishes are featured, such as Pork Schnitzel and Veal Escalopes, as well as a tempting selection of desserts and gateaux, from Balkan Doughnuts to Bird of Paradise Bread -- Every recipe has been tested and adapted to suit the modern kitchen -- An informative introduction together with over 250 photographs, maps and illustrations

The hardback edition of this book won the Premio Langhe Ceretto for the best European recipe book in 1997. It is a vessel into which the author, herself Bulgarian, has poured a Lifetime of study, experience and brilliant cookery. I myself (Tom Jaine) visited Bulgaria, Croatia and Slovenia in the winter of 1998 with it tucked under my arm. It was the code-breaker that de-ciphered the bewildering palimpsest: more appetizing than a history book, and often more instructive. There are recipes, descriptions, pictures, and lists of names of dishes in all the main languages. At the core is Bulgaria, but the other countries of the peninsula are never ignored. The current political mayhem makes this a relevant book, hence my wish to see it in paperback at this juncture.

Get over 50 flavorful recipes with mouthwatering photos of favorite dishes from the Balkan region. Whether you are familiar with this cuisine or not, here you will find a dish that you'll fall in love with, guaranteed! Discover the mix of flavors from Bosnia & Herzegovina, Croatia, Slovenia, Serbia, Macedonia, Montenegro, Albania, Kosovo, Bulgaria, Greece, Romania, and European Turkey.

The cuisines of Romania and Bulgaria are a fascinating blend of both Eastern European and Mediterranean influences. In this beautiful book Silvena describes the geography, vibrant history and rich culture of the two countries. Also detailed are the many local ingredients such as the luscious ripe fruits from the foothills of the Carpathians, and speciality cheeses such as kashkaval and feta. Among the many classic recipes that follow are Bulgarian Kebabcheta, Thracian Tomato Bake and Bucharest Hotpot. There are also festival dishes such as Carp Stuffed with Waln uts and Golden Spice, or Babka, the sweet Romanian yeast cake.

Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds the history of use, origin, compositions and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products of the region. Nutritional and Health Aspects of Food in the Balkans also addresses local and international regulations and provides suggestions on how to harmonize these regulations to promote global availability of these foods. A volume in a series co-produced with Global Harmonization Initiative, Nutritional and Health Aspects of Food in the Balkans is sure to be a welcomed reference for nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators, and students. - Analyzes nutritional and health claims in the Balkan region - Includes traditional foods from the Balkans - Explores both scientific and anecdotal diet-based health claims - Examines if foods meet regulatory requirements and how to remedy noncompliance - Reviews the influence of historical eating habits on today's diets