The Art of Romanian Cooking
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Romania’s landscape combines soaring mountains with the Danube River Delta—just as its history blends together Ancient Romans, Goths, Hungarians, Huns, Bulgarians, Tartars, and Turks. The Art of Romanian Cooking celebrates this rich heritage with a variety of dishes that make inventive use of commonly available ingredients.
Thinking back on her mother’s and grandmother’s cooking, Galia Sperber was inspired to share some of the family's favorite recipes, paired with reminiscences of her native country and family meals.
This volume features appetizers such as papanasi prajiti (savory fried cheese patties) or croquette din salam (salami croquettes); hearty soups ranging from creamy potato to the six variations of borscht; seafood dishes such as Russian-style trout; classic meat recipes for chicken, duck, veal, and beef; and irresistible dessert like the Othello torte and rose jam.
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Autoren-Profil
A distinguished military graduate of Missouri State University, Paul D. Walker served two tours in Vietnam and went on to a thirty-year career in the armored cavalry division, earning sixteen awards for valor and achievement. He earned master’s degrees in both international relations and public administration from Shippensburg University and taught political science and history at a local university in Salt Lake City. He is a member of the Civil War Round Table, Veterans of Foreign Wars, Purple Heart Society, Vietnam Veterans of America, and American Legion. He has published two additional books on military strategy and history with Pelican: The Cavalry Battle That Saved the Union: Custer vs. Stuart at Gettysburg and Truman’s Dilemma: Invasion or The Bomb. Walker resides in Salt Lake City, Utah.
