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European Cooking

Polish Heritage Cookery by Robert Strybel, Maria Strybel (Contributor). Polish Heritage Cookery is the most extensive and varied Polish cookbook ever published in English, with over 2,200 recipes in 20 categories, written especially for Americans with American weights, measures and temperatures. Each recipe is indexed under its American and Polish name. Included are the elegant cuisines of Old Poland, the simple peasant cookery, and everything in between. Polish Heritage Cookery is interlaced with cultural notes and historical background on Polish food and eating habits. Both traditional and simplified versions of Polish classic recipes are provided, together with countless hints and shortcuts to achieving traditional flavors of using convenience items and modern appliances.

The Art of Polish Cooking by Alina Zeranska, Janina Domanska (Illustrator). This definitive Polish cookbook contains recipes for all the traditional favorites enjoyed in Poland for more than 1,000 years. The Art of Polish cooking includes 500 recipes for hors d'oeuvres, soups, sweet dishes, entrees, salads, pastries, beverages, and menus for authentic Polish meals. Notes on some of the holiday customs and the origins of historic dishes are also featured.

Czechoslovak Cookbook (Crown Classic Cookbook Series) by Joza Brizova, C. Adams (Editor), A. Vahalla (Translator). In Czechoslovakia, a country known for fine cooks, a copy of Varime Zdrave Chutne a Hospodarne graces nearly every kitchen. Now this best-selling Czechoslovak cookbook has been adapted for American use. The Czechoslovak Cookbook contains over 500 authentic recipes that convey the essence of Czechoslovak cuisine. Hearty soups made from modest ingredients are one of the hallmarks of Czechoslovak cuisine. Contained in this volume are recipes for such favorites as Garlic Soup, Creamed Fish Soup, and Rye Bread Soup. Robust meat dishes include Ginger Roast Beef, Veal Paprika, Roast Pork with Capers, Braised Sweetbreads, and a variety of pates.

Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek-Gonzalez, Ruth Van Waerebeck, Naria Robbins. Over two hundred recipes from Belgium provide simple yet appealing dishes; from Belgian Meatballs Braised in Beer with Endives to an unusual Celery Root and Potato Puree. Some of the dishes, such as Cream of Spinach with Sorrel, may contain ingredients - such as sorrel - which are not easily obtained; but most can be produced with access to any regular supermarket, and all are relatively easy to prepare.

The Hungarian Cookbook : The Pleasures of Hungarian Food and Wine by Susan Derecskey, Charles G. Derecskey.Book Description : "Our appetite for this interesting cuisine, a melding of Germanic, Slavic, Tartar, and Turkish influences, has been whetted by [this] excellent new work."--New York Times

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