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    RecipesManiac.com   >   National + Regional Cookbooks   >   Eastern European

       
     

    How to Cook dishes from Eastern Europe


    Eastern Europe contains a number of countries, each with their own particular culinary traditions. Obviously the particular ingredients available in each country has affected the development of its cuisine, but the influences of cuisines of neighboring countries and regions is also important too.
    • In the more northerly parts of the region, particularly those countries bordering the Baltic Sea, the influence of German cuisine and Scandinavian cuisine is quite important. Countries bordering the Baltic Sea, also tend to make extensive use of seafood, unlike, for example, the landlocked countries of the Eastern Europe.

    • Those countries which were either once part of the Russian Empire or the USSR, have often adopted many dishes influenced by Russian dishes.

    • Those countries which were once part of the Habsburg Empire often offer dishes inspired by Austrian cuisine. Dishes based on Hungarian cuisine are also common in this region, and not just in Hungary itself.

    • In some parts of Eastern Europe, the influence of Mediterranean cuisine is quite apparent.

    • The influence of Turkish cuisine can be seen in many dishes from the Balkan countries.
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    America's Restaurant Recipes

    Eastern European Recipes Downloads & Web Sites

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    Treasures Of Hungarian Cooking

    Treasures Of Hungarian Cooking

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    Treasures Of Hungarian Cooking Recipe Collection: Enjoy over 200 Authentic Hungarian Recipes - Long lost family recipes dating back 150 years!

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    Eastern European Cookbooks

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    The New Crepes Cookbook: 101 Sweet & Savory Crepe Recipes, From Traditional to Gluten-Free, for Cuisinart, LeCrueset, Paderno and Eurolux Crepe Pans and Makers! (Crepes and Crepe Makers) (Volume 1)

    By Isabelle Dauphin

    CreateSpace Independent Publishing Platform
    Paperback (254 pages)

    The New Crepes Cookbook: 101 Sweet & Savory Crepe Recipes, From Traditional to Gluten-Free, for Cuisinart, LeCrueset, Paderno and Eurolux Crepe Pans and Makers! (Crepes and Crepe Makers) (Volume 1)
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    Product Description:
    Isabelle Dauphin’s The New Crepes Cookbook is a must-have for anyone who enjoys cooking and eating crepes! Her love of traditional French crepes and galettes along with a flair for international cuisine and healthy-minded ingredients makes this book a unique and valuable addition to your kitchen bookshelf. Written for the newbie to crepe-making as well as for experienced chefs, the book explains how to make sweet and savory crepe batters, cook crepes perfectly, and finish them with mouthwatering fillings, toppings and garnishes! It also provides alternative batters for gluten-free or vegetarian eaters. Here’s a preview of what’s inside: • Traditional French batter and crepe recipes • Sweet and Savory Crepes (Galettes) • Alternative Batters such as Gluten-Free and Vegetarian Options • American and International Crepe Recipes You will also learn: • How to use your new crepe cookery: Cuisinart, LeCrueset, Paderno or Eurolux Crepe Pan or Makers • The history of crepes • How to make perfect crepe batter • How to pour and cook crepes like a pro • How to make a crepe into a sweet dessert or a full meal Click “Add To Cart” today and enjoy our NO-RISK GUARANTEE! FREE SHIPPING for Prime members!

    The Czechoslovak Cookbook: Czechoslovakia's best-selling cookbook adapted for American kitchens. Includes recipes for authentic dishes like Goulash, ... Pischinger Torte. (Crown Classic Cookbook)

    By Joza Brizova

    Clarkson Potter
    Released: 1965-04-13
    Hardcover (288 pages)

    The Czechoslovak Cookbook: Czechoslovakia s best-selling cookbook adapted for American kitchens.  Includes recipes for authentic dishes like Goulash, ... Pischinger Torte. (Crown Classic Cookbook)
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    Product Description:
    Joza Brizova

    In Czechoslovakia, a country known for fine cooks, a copy of Varime Zdrave Chutne a Hospodarne graces nearly every kitchen. Now this best-selling Czechoslovak cookbook has been adapted for American use. The Czechoslovak Cookbook contains over 500 authentic recipes that convey the essence of Czechoslovak cuisine.

    Hearty soups made from modest ingredients are one of the hallmarks of Czechoslovak cuisine. Contained in this volume are recipes for such favorites as Garlic Soup, Creamed Fish Soup, and Rye Bread Soup. Robust meat dishes include Ginger Roast Beef, Braised Beef with Vegetables and Sour Cream, Beef Goulash, Tartar Beefsteak, Mutton with Marjoram, Veal Cutlets with Mushrooms, Stuffed Breast of Veal, Veal Paprika, Roast Pork with Capers, Braised Sweetbreads, and a variety of pates.

    The poultry and game chapter contains recipes for Chicken Paprika, Roast Capon, Roast Goose. Stuffed Roast Squab, Roast Hare with Sour Cream, and Leg of Venison with Red Wine.

    The Czechs are particularly fond of meals centered around egg dishes and dumplings, for instance Baked Eggs with Chicken Livers, Farina Omelet, Noodle Souffle with Cherries and Nuts, Noodles with Farmer Cheese, Napkin Dumplings, Dumplings with Smoked Meat, and Sour Cream Pancakes. Rounded out with a vegetable dish like Sauteed Cabbage, Green Beans Paprika, or Stuffed Kale Rolls, these entrees make a tasty and inexpensive dinner.

    The Czechs are justifiably famous for their baking, and The Czechoslovak Cookbook is full of delectable baked goods: Bohemian Biscuits. Crisp Potato Sticks, Salt Rolls, Pretzels, Christmas Twist, Checkerboard Cookies, Bishop's Bread, and Honey Cake.

    Suitable for both the experienced cook and the novice who hasn't ventured beyond broiling a steak, The Czechoslovak Cookbook is a valuable asset to any kitchen.

    Taste of Romania, Expanded Edition

    By Nicolae Klepper

    Brand: Hippocrene Books
    Paperback (335 pages)

    Taste of Romania, Expanded Edition
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    Here is a real taste of both traditional 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.

    Art of Romanian Cooking, The

    By Galia Sperber

    Pelican Publishing
    Released: 2002-05-31
    Hardcover (208 pages)

    Art of Romanian Cooking, The
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    An excellent introduction to an inventive style of cooking, with over 200 recipes carefully explained for the home cook.

    Bulgarian Rhapsody : The Best of Balkan Cuisine

    By Linda J. Forristal

    Sunrise Pine Pr
    Paperback (152 pages)

    Bulgarian Rhapsody : The Best of Balkan Cuisine
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    Bulgaria is a small Balkan country that gets little attention. On a visit in 1990, however, Linda Joyce Forristal fell in love with both the country and its food. In Bulgarian Rhapsody, she painstakingly presents Bulgarian cooking, placing emphasis on many of its full-flavored and colorful vegetarian dishes, though popular meat dishes are included as well. The Bulgarian kitchen is heavily influenced by Mediterranean cooking, not a surprise since the neighboring Turks occupied it for 500 years. Greece is also a neighbor, along with Romania and Yugoslavia. Bulgarians favor the slow cooking of stews and soups. They use fresh vegetables, particularly tomatoes, sweet red peppers, eggplant, zucchini, and potatoes. Stuffed grape leaves, phyllo pies, and mousaka--the Bulgarian spelling--will be familiar. Forristal offers a meatless mousaka made with zucchini and several kinds of plakiya, stews that are vibrant with tomatoes and onions, similar to dishes you find in Greek restaurants. The gyuveches are baked stews that resemble their Romanian counterparts. The typical meatless one made with string beans, tomatoes, eggplant, cabbage, potatoes, carrots, red and green bell peppers, and zucchini, resembles a ratatouille. The one made with sausages and red peppers is much simpler. If you enjoy discovering new dishes, tutmanik, a quickbread made with cheese, and Baked Peppers Stuffed with White Beans are alluring. The potato salad seasoned with oregano and paprika is also different from the usual. Do ignore one technique Forristal uses: peeling roasted peppers under running water washes away much of their flavor. Better to leave a few charred specks of skin than to do this. --Dana Jacobi

    Tradition! Recipes, Tales, and More from My Greek American Life

    By Pamela Kockos Merchant

    Plymouth Street Books, LLC
    Hardcover (352 pages)

    Tradition! Recipes, Tales, and More from My Greek American Life
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    In this Greek food cookbook, Pam shares her personal collection of traditional, home-cooked Greek and American recipes; heartwarming memories; and an array of beautiful photos that together define her lifelong adventure with food. Throughout, she pays tribute to her mother, the one who inspired her passion and appreciation for what she values most: Greek culture, food, friends, and family. Ninety-five easy recipes record this journey from Appetizers, Soups, Salads, and Breads to Fish and Poultry, Meat, and Sweets with an emphasis on simple, healthy vegetarian recipes. Delight in Greek dishes like tender, succulent Lamb and Vegetable Stew braised in garlic, onion, and white wine; the creamy lusciousness of Custard with Phyllo and Syrup; or the savory goodness of Baked Lima Bean and Tomato casserole cooked with olive oil, tomatoes, and parsley. Additionally, be enticed by some American classics such as the sweet aroma of warm Cinnamon Coffee Cake; the tomatoey, meaty pleasure of Pam's special Chili; or the piquant, citrusy flavor of Crazy Lemon Cake. Accompanied by a food memoir in the introduction of many of the recipes, Tradition! promises to inspire and entertain. Also included are these sections: The Be-Attitudes of Cooking, where the real secrets behind every successful dish are revealed; Being At-Ease with Phyllo Dough, and; A Walk Through the Year: Your Seasonal Produce Guide. Sprinkled with beautiful photos from her travels to Greece, Tradition! is more than a cookbook. It's an exploration into a Greek American life.

    Traditional Bulgarian Cooking

    By Atanas Slavov

    Brand: Hippocrene Books
    Hardcover (150 pages)

    Traditional Bulgarian Cooking
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    Bulgaria, which stretches out and east from the Danube, is a colourful patchwork of mountains, forests, waters, and some of the best vegetable-growing land in the world. Here is a real taste of authentic Bulgarian home cooking -- characterised by a blend of South Slav and strong Turkish influences, within the framework of the great Mediterranean culinary tradition. As the world's undisputed centre of yoghurt production, Bulgaria boasts many creative and tasty dishes with this ingredient. This collection of over 140 authentic Bulgarian recipes spans the range of home cooking: stews and hearty soups; lamb, poultry, grilled meats and game; vegetarian delights; cheese pastries; desserts; and even soft drinks.

    The Czechoslovak Cookbook

    By Joza Brizova

    Crown Publishers
    Hardcover

    The Czechoslovak Cookbook
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    The Czech Book: Recipes and Traditions

    Penfield Pr
    Paperback (60 pages)

    The Czech Book: Recipes and Traditions
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    Product Description:
    Dedicated to the Czechs in America, this book contains scores of Czech recipes, lists Czech festival dates and sites, and gives brief info about Czech folk arts and history.

    The Czechoslovak Cookbook (The International Cookbook Series)

    Crown Publishers, Inc.
    Hardcover (282 pages)
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