For novices and gourmets alike, this unique cookbook offers a tantalizing variety of dishes from the shores of the Danube River. Its recipes bring Old World flavor directly into today's kitchen with such cherished favorites as "Weiner Schnitzel," "House Knedliky" (Bread Dumplings), "Hungarian Goulash," "Shrimp Sophya," and "Mititei" (Romanian Sausage). Complete with b/w ph For novices and gourmets alike, this unique cookbook offers a tantalizing variety of dishes from the shores of the Danube River. Its recipes bring Old World flavor directly into today's kitchen with such cherished favorites as "Weiner Schnitzel," "House Knedliky" (Bread Dumplings), "Hungarian Goulash," "Shrimp Sophya," and "Mititei" (Romanian Sausage). Complete with b/w photos.
All Along the Danube: Recipes from Germany, Austria, Czechoslovakia, Yugoslavia, Hungary, Romania and Bulgaria
For novices and gourmets alike, this unique cookbook offers a tantalizing variety of dishes from the shores of the Danube River. Its recipes bring Old World flavor directly into today's kitchen with such cherished favorites as "Weiner Schnitzel," "House Knedliky" (Bread Dumplings), "Hungarian Goulash," "Shrimp Sophya," and "Mititei" (Romanian Sausage). Complete with b/w ph For novices and gourmets alike, this unique cookbook offers a tantalizing variety of dishes from the shores of the Danube River. Its recipes bring Old World flavor directly into today's kitchen with such cherished favorites as "Weiner Schnitzel," "House Knedliky" (Bread Dumplings), "Hungarian Goulash," "Shrimp Sophya," and "Mititei" (Romanian Sausage). Complete with b/w photos.
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Brien –
The cookbook is more like a collection of several mini-cookbooks. Polvay selects a section of the Danube, such as Austria, Rumania [sic], and subdivides each into soups, fish, meat, etc. There is therefore little continuity; one doesn't get a sense of how one region's approach to duck compares to another, for example. It is more a "Danube - Section by Section" than an "All Along..." approach which would have been the more desirable. It is one of a series: Hippocrene International Cookbook Classi The cookbook is more like a collection of several mini-cookbooks. Polvay selects a section of the Danube, such as Austria, Rumania [sic], and subdivides each into soups, fish, meat, etc. There is therefore little continuity; one doesn't get a sense of how one region's approach to duck compares to another, for example. It is more a "Danube - Section by Section" than an "All Along..." approach which would have been the more desirable. It is one of a series: Hippocrene International Cookbook Classics. The binding is cheap, the photos of costumes or crafts (but never of the food) are grainy. The recipes are reasonably good, which is the only reason I gave this book three stars. Otherwise, ugh! Hippocrene did this on the cheap, and if this is any indication, the series is questionable.
Daisy –
I want to own this one. A good resource.
Lynda –
One of the most interesting cookbooks I have read in a long time. I have tried several recipes so far and they have all been keepers. But what makes this book different from most cookbooks you will read is the tour of the areas the recipes come from. I particularly liked the photo of the Czech woman (you only see her hands) doing a local style of embroidery. The only negative I found with this book is the quality of the book itself. Cheap binding is already loosening.
Kate Baxter –
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Gary L. Kieffer –
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Kathy –
Bookwhore Extraordinaire! –
Gretchen –
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Gamdan Hamid –
KnoxnGnome –
**S a b i n e l** –
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MaryJane Brodeck –
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Fabio Flatschart –
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Salima –
Holly Brown –