All Along the Danube: Classic Cookery from the Great Cuisines of Eastern Europe

Rating:
Summary: Not even worth a footnote.
Review: This is a terrible cookbook. The two stars are for providing nice background information on the countries as well as selecting appropriate recipes.

What else is there? You ask? Adaptation. The recipes have all been adapted to the tastes of an American palate of the 1970's. Items I have never even seen in a traditional Bulgarian kitchen such as whipping cream and cornstarch are used in recipes. Sour cream is used as a substitute for yogurt. Revolting! These don't make Americanized versions of recipes (such as making Banitza with cream cheese instead of soft Bulgarian cheese) they just make a mess! Why bother making an ethnic cookbook at all if you're going to ruin things?

There are much better books on this same Danube travel and cuisine theme. The Blue Danube Cookbook by Maria Kozslik Donovan, is one of them but I'm sure you can search out others.