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Cookbooks, Recipes, Magazines, and Food Literature >>
Cookbooks by Category
See selections of
Eastern European Cooking Cookbooks,
featuring recipes and cooking styles from Albania, Croatia, Estonia, Latvia, Poland, Romania,
and many more Eastern European Cuisines
and at great, low prices!
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Estonian Tastes and Traditions
by Karin Annus Karner
Hardcover, 315 pages, Published December, 2005
The only book widely available on Estonian food and cooking, Estonian Tastes and Traditions completes Hippocrene’s coverage of the cuisines of the Baltic region. Estonian food is simple, based on such staples as potatoes, pork, sauerkraut, preserved fish, and dark bread. This comprehensive volume contains 165 traditional recipes for such dishes as Sweet and Sour Red Cabbage (Magushapu Punane Kapsas), Beer Soup (Õllesupp), and Honey Candy (Meekompvekid). Chapters covering basics such as meats, vegetables, and breads are supplemented with chapters on turnovers, pancakes, and preserves. Also included is extensive cultural and historical information and an Estonian- English food glossary.
Compare at $24.95, Our Price Only $16.46
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Gypsy Feast: Recipes and Culinary Traditions of the Romany People
by Carol Wilson
Hardcover, 238 pages, Published May, 2004
The Romany people are descendants of the ancient warrior classes of Northern India who trekked westwards around A.D. 1000. They were, and still are, often referred to as "gypsies," but there correct and preferred name is Roma. Their migration took them through Persia and Armenia into Europe and later America. Recipes survived through centuries, frequently undergoing intervention and adaptation to meet the tastes of a particular time. Very few recipes were ever written down--most were handed down verbally through generations. Today, as modern life encroaches on the traditional Romany ways, the old traditions are disappearing rapidly. Convenience foods, modern cooking tools, and appliances have ousted the old cooking methods and traditional recipes, although some are still made for special occasions.
Compare at $22.50, Our Price Only $15.75
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Best of Croatian Cooking, Expanded
by Liliana Pavicic and Gordana Pirker-Mosher
Hardcover, 200 pages, Published July, 2003
Croatia, a beautiful and geographically diverse Balkan country, has a sophisticated and unique culinary tradition which has been influenced by the cuisines of Europe, the Mediterranean and the Near East. With over 200 easy-to-follow recipes for tasty appetizers, hearty soups, tempting main courses, and stunning desserts, this cookbook will bring the best of Croatia cooking to your table!
Recipes feature dishes like Turkey with Pasta tatters, Strudel with Sauteed Cabbage, and Black Risotto, which is prepared with cuttlefish ink. There are dessert recipes for fine tortes, cookies, and all variety of strudels...more
Compare at $24.95, Our Price Only $17.46
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Taste of Latvia
by Siri Lise Doub
Hardcover, 246 pages, Published July, 2000
100 easy-to-follow recipes for classic Latvian dishes, along with bits of folk songs, poetry, mythology, historical accounts and local customs that reflect Latvia's rich history and cultural traditions.
Compare at $24.95, Our Price Only $19.96
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Taste of Romania
by Nicolae Klepper
Hardcover, 330 pages, Expanded Edition, Published August, 1999
Here is a real taste of both Old World 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. Contains recipes such classic favorites as Lamb Haggis, Mamaliga, Eggplant Salad, Fish Zacusca, and Mititei Sausages. This comprehensive and well organized guide to Romanian cuisine also includes a section on Romanian wines and an index in Romanian and English...more
Compare at $24.95, Our Price Only $19.96
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Best of Albanian Cooking
by Klement Hysa
Hardcover, 176 pages, 1st Edition, Published June, 1998
100 plus favorite family recipes from little-known cuisine at the crossroads of East and West show Italian, Greek and Turkish influences.
Compare at $22.50, Our Price Only $18.00
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Cuisine of Armenia
by Sonia Uvezian
Paperback, 496 pages, Published July, 2001
The standard in its field and an acknowledged classic, The Cuisine of Armenia is the first book in any language to offer a comprehensive view of Armenian cookery. A brilliant exploration of one of the world's most varied and exciting culinary traditions, this landmark volume contains 375 splendid recipes and variations, many of them for dishes previously unknown in the West. Fragrant with the aroma of spices and herbs and ranging from earthy peasant fare to noble creations, Armenian cuisine abounds in succulent kebabs, stuffed vegetables and fruits, opulent pilafs, delectable breads, and irresistible pastries and confections that have been perfected by generations...more
Compare at $18.95, Our Price Only $13.27
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Armenian Table: More than 150 Treasured Recipes that Bring Together Ancient Flavors and 21st-Century Style
by Victoria Jenanyan Wise
Hardcover, 306 pages, Published April, 2004
Victoria Jenanyan Wise grew up with the flavors, scents, and seasonings of Armenian cooking--a cuisine that combines Mediterranean flavors with Persian and Russian accents. In her thirteenth cookbook--and her first on Armenian food--Wise collects traditional favorites and inspired contemporary variations...more
Compare at $29.95, Our Price Only $18.86
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Best of Czech Cooking, Expanded Edition
by Peter Trnka
Hardcover,400 pages, Published September, 2001
Czech cuisine emphasizes delicious soups, salads, dumplings, hearty meat dishes, vegetables and desserts, with recipes that rely on the subtle flavors of fresh ingredients.
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Polish Cooking, Revised
by Marianna Olszewska Heberle
Paperback, 224 pages, Published December, 2005
For more than 20 years, Polish Cooking has given readers a taste of genuine Polish cuisine. Now, updated and revised with new information and twenty new recipes, including such favorites as Apple Pancakes, Mushroom Croquettes, and Lazy Noodles, it continues to provide a sampling of Polish dishes that have survived over the last ten centuries. Polish-born Marianna Olszewska Heberle reveals a rich variety of over 200 authentic recipes in this outstanding cookbook rivaling the best European cuisines. Easy-to-follow instructions make it simple to prepare such traditional Polish favorites as Poppy Seed Pierogies, Stuffed Cabbage, Hunter's Stew, Warsaw Herring, and many more.
Compare at $18.95, Our Price Only $13.26
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At Hanka's Table
by Hanka Sawka
Hardcover, 192 pages, Published March, 2004
A touching culinary biography by an expert home cook whose table has offered succor and warmth to friends around the world for 30 years. From tough times in occupied Poland, to exile in Paris and New York, Hanka Sawka cooked, to bring people together, to create a sense of well-being as only a good mean can do. Over 100 recipes featuring Polish specialties, including those for Christmas and Easter, and other internationally inspired dishes for appetizers, soups, main and side dishes, and desserts.
Compare at $21.95, Our Price Only $15.36
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Polish Holiday Cookery
by Robert Strybel
Hardcover, 248 pages, Published October, 2003
Polish Holiday Cookery and Customs acquaints readers with traditional Polish foods associated with various occasions and furnished countless cooking tips and serving suggestions. The clearly written recipes facilitate the preparation of the dishes and their incorporation in the Polish-American mainstream culture. .. This “instruction manual for the culturally aware Polish American” offers more than 400 recipes, along with a lexicon of basic foods and culinary concepts, ingredients and procedures, and sample menus...more
Compare at $24.95, Our Price Only $17.46
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Cuisine of the Caucasus Mountains: Recipes, Drinks, and Lore from Armenia, Azerbaijan, Georgia, and Russia
by Kay Shaw Nelson
Hardcover, 230 pages, Published July, 2002
Recipes, Drinks, and Lore from Armenia, Azerbaijan, Georgia, and Russia People of the Caucasus are noted for a creative and masterful cuisine that cooks evolved over the years by using fragrant herbs and spices, and tart flavors such as lemons and sour plums. With healthful yet delectable ingredients like pomegranates, saffron, rose water, honey, olive oil, yogurt, onions, garlic, fresh and dried fruits, and a variety of nuts, these 184 authentic recipes provide many delicious options. The literary excerpts, legends, and lore sprinkled throughout the book will also enchant the reader.
Compare at $24.95, Our Price Only $17.46
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Polish Country Kitchen Cookbook
by Sophie Hodorowicz Knab
Hardcover, 307 pages, Published February, 2002
From top-selling author Sophie Hodorowicz Knab comes a new book that combines recipes for favorite Polish foods with the history and cultural traditions that created them. Arranged according to the cycle of the seasons, this cookbook explores life in the Polish countryside through the year. Over 100 easy-to-follow recipes are all adapted for the modern North American kitchen.
Compare at $24.95, Our Price Only $19.96
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Poland's Gourmet Cuisine
by Bernard Lussiana and Mary Pininska
Hardcover, 143 pages, Published October, 1999
Here is Poland's cuisine as you've never seen it before! Bernard Lussiana, Executive Chef of Warsaw's celebrated Hotel Bristol, has taken traditional Polish dishes, like pierogi, golabki and flaki and re-interpreted them in fresh, sophisticated and delicious new ways. Inspired by the beauty and spirit of the nation's lakes, rivers and plains, Lussiana takes bold new culinary initiatives with Poland's wealth of indigenous ingredients like buckwheat, poppyseeds, carp, pike, beetroot, suckling pig, wild boar, horseradish and dill, creating not only new dishes, but paving the way for a new era in Polish culinary history...more
Compare at $35.00, Our Price Only $28.00
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Polish Heritage Cookery Illustrated Edition
by Robert and Maria Strybel
Hardcover, 875 pages, 2nd Edition, Published October, 1992
A lost world in one encyclopedic volume of 2,200 recipes ranging from peasant to noble fare.
Compare at $39.95, Our Price Only $31.96
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Polish Cookery
by Ochorowicz-Monatowa
Hardcover, 314 pages, 1st Edition, Published April, 1968
Polish Cookery is an American adaptation of Uniwersalna Ksiazka Kucharska (The Universal Cookbook), long the most famous standard cookbook in Poland. All weights and measures have been converted to American usage, and suitable substitutions are provided for hard-to-get ingredients. The recipes range from the familiar to the exotic and include soups like Polish Mushroom and Barley Soup, Fresh Cabbage Soup, many variations of Barszcz, the famous Polish beet soup, and Sorrel Soup with Sour Cream....more
Compare at $16.00, Our Price Only $12.80
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Traditional Bulgarian Cooking
by Atanas Slavov
Hardcover, 205 pages, 1st Edition, Published January, 1998
First comprehensive look in English at colorful blend of South Slav, Turkish & Mediterranean influences thru 140+ recipes from full range of home cooking.
Compare at $22.50, Closeout Price Only $7.98
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Mennonite Food Folkways by Voth Compare at $24.95, Our Price Only $19.96
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