Romania is a cultural melting pot. Its character is rooted in many cultures from Greek, Turkish and Slavic in the south and east, to Austrian, Hungarian and Saxon in the north and west. Carpathia, the first book from food writer Irina Georgescu, aims to introduce the reader to Romania's unique, bold and delicious cuisine: an amalgamation of all its cultural influences. In doing so, it will take the reader on a culinary journey to the very heart of this fascinating European country, exploring its history, landscape and traditions through food. From chargrilled aubergines, polenta fritters and butterbean hummus, to tangy bors, stuffed breads and Viennese style layer cakes, Romanian cooking speaks of a country that's never afraid to mix things up!
Country of Publication:
28 April 2020
Introduction Chapter One: Food is for sharing: small plates, starters, salads Chapter Two: Breads and street food bakes Chapter Three: Bors and ciorba Chapter Four: The main event Chapter Five: Desserts Chapter Six: Pickles, preserves, compotes and drinks Seasons and superstitions in Romanian cuisine Romania's culinary heritage Romania's cultural values Picture credits Index
Irina Georgescu is a Romanian food writer who has been living in the UK for the last 10 years, and the woman behind the hugely successful blog Life in Small Bites. Her recipes are inspired by her mother, family and Romania's culinary heritage.
Reviews for Carpathia: Food from the heart of Romania
There is something to learn from a book like this, written so beautifully by someone who is fascinated by the cuisine of their homeland and takes the time to document and share it with the world. As soon as I can, I will get myself to Romania and send Irina a postcard to thank her for inspiring me to do so. -- Joan Ransley Irina Georgescu does a beautiful job of taking us to the heart of the Balkans, exploring food, traditions and breathtaking landscapes side by side. -- Feel Good Food * Woman and Home * genuinely fascinating -- Felicity Cloake a wonderful new cookbook -- Bee Wilson * Financial Times *