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Carpathia: Food from the Heart of Romania

  • Mã sản phẩm: 1623719542
  • (572 nhận xét)
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  • Publisher:Interlink Books; First Edition (April 2, 2020)
  • Language:English
  • Hardcover:224 pages
  • ISBN-10:1623719542
  • ISBN-13:978-1623719548
  • Item Weight:2.15 pounds
  • Dimensions:7.75 x 1 x 9.75 inches
  • Best Sellers Rank:#202,113 in Books (See Top 100 in Books) #759 in European Cooking, Food & Wine
  • Customer Reviews:4.8 out of 5 stars 541Reviews
1,427,000 vnđ
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Carpathia: Food from the Heart of Romania
Carpathia: Food from the Heart of Romania
1,427,000 vnđ
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From the Publisher

In this book

Carpathia: Food from the heart of Romania

The first book to celebrate the culturally diverse and delicious cuisine of Romania

“I couldn’t be happier to see one of my favorite cuisines being represented by a voice as warm and thoughtful as Irina Georgescu’s. Carpathia is full of delicious and interesting recipes and photos that will tempt you to travel to the Carpathian Mountains immediately.”

– Olia Hercules

Food is for Sharing: small plates, appetizers, and salads


Food is for sharing: small plates, appetizers, and salads

From a delicious variety of dips and vibrant salads to ingenious polenta dishes, this chapter is dedicated to the Romanian way of starting a meal: sharing food and feeling happy.

Breads and street-food bakes


Breads and street-food bakes

Bread is the staff of life and Romanians treasure it greatly, making it a part of everyday life—from street food to celebrations and traditions. Try a silky potato bread, addictive caraway bread loops, and cheese breads, as well as sweet cherry flatbreads and chimney cakes.

Borș and Ciorbă


Borș and Ciorbă

An intriguing ingredient, Borș is the tangy element added to a whole world of broths, from port with tarragon, meatballs with lovage, and lettuce with sliced omelet, to stuffed zucchini and even pickled peppers.

The main event


The main event

Traditional Romanian main courses are mostly hearty stews called tocană or mâncare served with pickles, polenta, or dumplings. From the national dish of sauerkraut leaves to pastrami-style lamb and lamb terrine: from intriguing apples stuffed with ham to pilaf with smoked prunes and polenta-coated anchovies, there is a mouthwatering collection of dishes ready to take you on a journey around Romania.

Desserts


Desserts

Romanian desserts open the door to a seductive, fairytale world of the old Byzantium meeting the sophisticated cuisines of Austria and France.

Pickles, preserves, compotes, and drinks


Pickles, preserves, compotes, and drinks

In summer and autumn, Romanians turn to pickling, preserving, making jams and preparing drinks. From fermented green tomatoes and stuffed pickled peppers, to rosehip jam and cherry liqueur, these recipes speak of a nation that doesn't like to wastes anything.

Carpathia - A true fusion of East and West, where traditional recipes are given a truly modern twist

Also in this book

  • Seasons and superstitions in Romanian Cuisine
  • Romania's Culinary Heritage
  • Romania's Cultural Heritage
Irina Georgescu

About the Author

Irina Georgescu is a Romanian food writer and cooking instructor. She is behind the hugely successful blog Life in Small Bites. Her recipes are inspired by her mother, family members, and Romania’s culinary heritage.

 

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