Art of Romanian Cooking

From Booklist
The cooking of the former Communist states of southeast Europe has been too long neglected. Galia Sperber brings back into the spotlight The Art of Romanian Cooking. Currently a research physician in London, Sperber recalls the foods of her youth in Romania, dishes her grandmother made. Romanian food uses many of the same ingredients as neighboring countries' recipes, and there are some obvious Turkish influences as well. Appetizers consist of small stuffed dishes using tart shells, breads, and vegetables. Romania's national soup, ciorba, recalls borscht and uses many of the same root vegetables along with fragrant dill. Italian influence reveals itself in mamaliga, Romania's version of polenta. Desserts include many different tortes, almost all made with nuts and chocolate. Mark Knoblauch
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