Cooking.

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.

Bulgarian cuisine is distinct, yet eclectic at the same time with Mediterranean influence and flavors of its surrounding countries. Bulgaria borders the Black Sea, between Romania and Turkey. Greece is also a neighbor, along with Serbia and Macedonia to the west. This cookbook features 50 personal, but authentic recipes in attempts to further the tradition of keeping alive century old recipes of Bulgarian cuisine. I have tried to keep the recipes as authentic as possible with using American based ingredients and with every dish, dessert or drink there is a story to be told...

Gathers seventy traditional recipes from Romania, Bulgaria, and the Balkan peninsula.

-- 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

Romania is a true cultural melting pot, rooted in Greek and Turkish traditions in the south, Hungarian and Saxon in the north and Slavic in the east and west. Carapathia, the first book from food stylist and cooking enthusiast Irina Georgescu, aims to introduce readers to Romania's bold, inventive and delicious cuisine. Bringing the country to life with stunning photography and recipes, it will take the reader on a culinary journey to the very heart of the Balkans, exploring it's history and landscape through it's traditions and food. From fragrant pilafs, sour borsch and hearty stews, to intricate and moreish desserts, this book celebrates the dishes from a culture living at the crossroads of eastern and western traditions.

Although Romanians enjoy garlic like most of the world, they aren't especially known for overusing it. Instead, Romanian cuisine is rich and diverse. It's heavily influenced by Germany, Turkey, Hungary, Serbia, Bulgaria, and Bosnia. Their sweet foods are decadent and delectable, and their savory foods often incorporate numerous veggies, herbs, and spices. This is a book that will open one new world to you, the world of the traditional food of the Romanian people.