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\"Imbued with generosity, the spirit of community, and the flavours of a rich and varied culture\" -NIGELLA LAWSON\n\nCarpathia invites you to explore Romania’s unique, bold and delicious cuisine: an exciting and unexpected amalgamation of all its diverse influences.\n\nAs a cultural melting pot its character is rooted in many traditions from Greek, Turkish and Slavic in the south and east, to Austrian, Hungarian and Saxon in the north and west. \n\nFrom chargrilled aubergines, polenta fritters and butterbean hummus, to tangy borş, stuffed breads and Viennese-style layer cakes, Irina Georgescu has created over 100 mouth-watering dishes that are easy to make and a joy to share.\n\nDelicious dishes to be found inside include:\n\n\n\nSmall plates, starters and salads such as aubergine caviar with red onion and fennel seeds or chargrilled pepper salad with garlic vinaigrette; \nBreads and streetfood bakes like traditional Romanian covrigi or a delicious mushroom and mincemeat slice or a delectable stuffed cherry pie; \nA whole world of tasty mains from hearty stews, gammon-stuffed apples and poached ox tongue with olive salsa; \nAn enticing range of sweet desserts from a summer fruit marble cake to a pumpkin creme caramel; \nA variety of pickles, preserves, compotes and drinks to cater to every taste!\n\n\nLavishly illustrated with stunning photographs both of the delicious recipes and the breathtaking Romanian landscapes which inspired them, this beautiful cook book will fast become a staple of any kitchen lucky enough to house it.

Vlad Georgescu è stato uno storico rumeno e, tra il 1983 e il 1988, direttore della sezione rumena della stazione Radio Europa Libera a Monaco. Come altri capi della sezione rumena, Vlad Georgescu morì di cancro con forti sospetti che fosse stato irradiato o avvelenato con una sostanza radioattiva. I suoi editoriali politici si caratterizzarono per il tono sobrio e la grande erudizione. La sua monografia \"Istoria românilor de la origini pînă în zilele noastre\" (Storia dei rumeni dalle origini al presente) rimane un'opera di riferimento della scienza storica rumena.

\"Imbued with generosity, the spirit of community, and the flavours of a rich and varied culture\" -NIGELLA LAWSON\n\nCarpathia invites you to explore Romania’s unique, bold and delicious cuisine: an exciting and unexpected amalgamation of all its diverse influences.\n\nAs a cultural melting pot its character is rooted in many traditions from Greek, Turkish and Slavic in the south and east, to Austrian, Hungarian and Saxon in the north and west. \n\nFrom chargrilled aubergines, polenta fritters and butterbean hummus, to tangy borş, stuffed breads and Viennese-style layer cakes, Irina Georgescu has created over 100 mouth-watering dishes that are easy to make and a joy to share.\n\nDelicious dishes to be found inside include:\n\n\n\nSmall plates, starters and salads such as aubergine caviar with red onion and fennel seeds or chargrilled pepper salad with garlic vinaigrette; \nBreads and streetfood bakes like traditional Romanian covrigi or a delicious mushroom and mincemeat slice or a delectable stuffed cherry pie; \nA whole world of tasty mains from hearty stews, gammon-stuffed apples and poached ox tongue with olive salsa; \nAn enticing range of sweet desserts from a summer fruit marble cake to a pumpkin creme caramel; \nA variety of pickles, preserves, compotes and drinks to cater to every taste!\n\n\nLavishly illustrated with stunning photographs both of the delicious recipes and the breathtaking Romanian landscapes which inspired them, this beautiful cook book will fast become a staple of any kitchen lucky enough to house it.

Vlad Georgescu è stato uno storico rumeno e, tra il 1983 e il 1988, direttore della sezione rumena della stazione Radio Europa Libera a Monaco. Come altri capi della sezione rumena, Vlad Georgescu morì di cancro con forti sospetti che fosse stato irradiato o avvelenato con una sostanza radioattiva. I suoi editoriali politici si caratterizzarono per il tono sobrio e la grande erudizione. La sua monografia \"Istoria românilor de la origini pînă în zilele noastre\" (Storia dei rumeni dalle origini al presente) rimane un'opera di riferimento della scienza storica rumena.

‘This is an utterly magical book.’ – Nigella Lawson\n\nA culinary journey with easy-to-make recipes from the enchanting Eastern lands of the Danube River.\n\n 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.\n\n 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.\n\n With stunning location and food photography throughout, Danube is your passport to a world of flavours, stories, and traditions that will leave you hungry for more.\n\n\"Utterly transporting – Irina’s wonderful recipes and sparkling writing made me hungry to eat and to travel.\" – Mark Diacono\n\n\"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

‘This is an utterly magical book.’ – Nigella Lawson\n\nA culinary journey with easy-to-make recipes from the enchanting Eastern lands of the Danube River.\n\n 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.\n\n 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.\n\n With stunning location and food photography throughout, Danube is your passport to a world of flavours, stories, and traditions that will leave you hungry for more.\n\n\"Utterly transporting – Irina’s wonderful recipes and sparkling writing made me hungry to eat and to travel.\" – Mark Diacono\n\n\"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