Carpathia

Carpatia – Ein kulinarisches Kochbuch aus RumänienCarpatia von Irina Georgescu ist weit mehr als nur ein Kochbuch – es ist eine liebevolle Einladung zu einer kulinarischen Reise durch Rumänien. Authentisch, vielfältig und mit einem tiefen Gespür für Tradition präsentiert die Autorin über 100 außergewöhnliche Rezepte aus ihrer Heimat. Dabei verbindet sie rumänische Klassiker mit den kulturellen Einflüssen aus Griechenland, der Türkei, Ungarn und der deutsch-sächsischen Küche.Ob Auberginenkaviar, Polentaküchlein, Brennnesselfrikassee oder die berühmte Ciorb¿ – das Buch vereint traditionelle rumänische Gerichte mit persönlichen Geschichten und einem tiefen Verständnis für die Esskultur des Landes. Typische Spezialitäten wie M¿m¿lig¿, Pl¿cint¿ und der aromatische Kirschlikör Vi¿inat¿ laden zum Nachkochen und Genießen ein.Die rumänische Küche ist geprägt von Vielfalt, Gewürzen und herzlicher Gastfreundschaft. In „Carpatia" treffen Mezze-Tafeln im griechischen Stil auf ungarische Eintöpfe, türkischen Kaffee und altdeutsche Kuchenrezepte – ein Spiegelbild der bewegten Geschichte Rumäniens und seiner gastfreundlichen Menschen.Irina Georgescu schafft mit stimmungsvollen Bildern, fundierten Hintergrundinformationen und einer authentischen Erzählweise ein Werk, das nicht nur Kochbegeisterte, sondern auch Kulturinteressierte begeistert. Kein Wunder, dass „Carpatia" von der Gastronomischen Akademie Deutschland (GAD) mit der Silbermedaille ausgezeichnet wurde – als besonders empfehlenswertes Buch für alle, die die rumänische Küche entdecken möchten.

‘This is an utterly magical book.’ – Nigella Lawson<BR><BR>A culinary journey with easy-to-make recipes from the enchanting Eastern lands of the Danube River.<BR><BR> In Danube, the James Beard Award-winning food writer and cook Irina Georgescu takes you on a gastronomic adventure as you journey along the Danube River, unearthing the hidden gems of Eastern European cuisine. With over 80 extraordinary recipes for everyday cooking – many focusing on vegetables, beans and pulses without meat – this cookbook is a testament to the diverse cultures of Romania, Serbia and Bulgaria in those border regions shaped by the Danube.<BR><BR> The recipes are simple and practical, from Potato Stew with Filo Crust, Leek and Rice Pie, Noodles with Sauerkraut and Slow-cooked Beans served with Cheese Breads to Horseradish Cornbread and Rice Pilafs. For those who crave the meat-centric dishes of Eastern European festivities, Danube offers mouth-watering and no-fuss recipes that will transport you to the heart of tradition, including the life-giving Lamb and Pearl Barley Curban Soup, Easter Lamb Stufat with Spring Onions and Sunday Pot-Roasted Chicken with Herby Stock.<BR><BR> With stunning location and food photography throughout, Danube is your passport to a world of flavors, stories, and traditions that will leave you hungry for more.<BR><BR>"Utterly transporting – Irina’s wonderful recipes and sparkling writing made me hungry to eat and to travel." – Mark Diacono<BR><BR>"Danube is an enticing introduction to the rich culinary traditions of people living in the regions the Danube River traverses on its way to the Black Sea. Photographs and stories about life in Romania opened my eyes to its rich history, from the time of the Romans to the present day. This is a book to read with pleasure as well as to cook from!" – Naomi Duguid

WINNER OF THE 2023 JAMES BEARD AWARD FOR BEST BAKING AND DESSERTS BOOK<BR>  <BR>“A joy and an education. Irina Georgescu has disentangled the strands woven into Romanian cooking and identity and she has done so deliciously, through glorious cakes, pies, strudels and doughnuts. Cook, eat, learn.“ – Diana Henry<BR>  <BR>“I am such a huge admirer of Irina Georgescu in general, and of this extraordinarily impressive and important book in particular. A must-have, not just for enquiring bakers but, crucially, for all those interested in the context and evolution of culinary culture.” – Nigella Lawson<BR>  <BR> Tava is a meticulously researched baking book celebrating centuries of diversity and overlapping cultures that form today’s cuisine in Romania. The author’s aim is to also share the story of those dishes that have come to represent the identity of different cultural communities across the country.<BR>  <BR> Tava means tray in Romanian, a metaphor for how a whole culinary landscape is presented to the reader.<BR>  <BR> You will find Armenian pakhlava, Saxon plum pies, Swabian poppyseed crescents, Jewish fritters, and Hungarian langoși alongside plăcinte pies, alivenci corn cake, strudels and fruit dumplings. Rice or pearl barley puddings, donuts and gingerbread cookies come with their own story, while chocolate mousses, meringues in custard sauce and coffee ice cream introduce you to the glamour of famous Romanian and Eastern European pastry shops.<BR>  <BR> The book is written with integrity and respect towards this rich heritage connecting the past with a present which can be encountered by the reader when travelling in Romania. The recipes are easy to follow, beautifully photographed, and tempt the reader to embrace the unfamiliar as much as the familiar, while enjoying their comforting and homely feel.

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