THE FOOD AND COOKING OF EASTERN EUROPE
First published in 1989, this edition contains period illustrations and a new introduction by the author that describes how dramatically this region and its food have changed since the end of Central and Eastern Europe's isolation in 1989. Recipes include Serbian Bean Ciorba; Veal Tocana; Chicken with Garlic and Butter Sauce; and more.
Publishing status: Current
Item #: 3737454