Cover image for The food and cooking of eastern Europe
The food and cooking of eastern Europe
Chamberlain, Lesley.
Personal Author:
Publication Information:
London, England ; New York, N.Y., USA : Penguin Books, 1989.
Physical Description:
468 pages : illustrations ; 22 cm.
General Note:
"A Penguin original."
Format :

On Order


Author Notes

The topics of Lesley Chamberlain's numerous books range from food to philosophy. She is a regular contributor to newspapers & journals in Britain & the United States, including "The Times" & "The Times Literary Supplement" (both of London). Her last book was "Nietzsche in Turin". She lives in London.

(Publisher Provided)

Reviews 1

Booklist Review

News-making Eastern Europe has a culinary tradition unknown to most Americans. Many of the foods of northern and southern Europe have an equivalent in eastern Europe, and the region's history of invasions and ever-shifting borders have given the cuisine great consistency--stews and dishes heavy on cabbage are present in almost all countries. Chamberlain, her literary and journalism background apparent, provides all the components of a good cookbook--well-researched historical background, maps, literary quotations, local customs and legends, information on wines, and wonderful recipes that are easy to duplicate. An excellent bibliography includes travel books and even fiction. Particularly useful for school and public libraries. Index. --Iva Freeman