THE BLUE DANUBE COOKBOOK by Maria Kozlik Donovan

THE BLUE DANUBE COOKBOOK

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KIRKUS REVIEW

A culinary journey down the Danube, stopping at Austria, Czechoslovakia, Hungary, Yugoslavia, Rumania and Bulgaria"" is a charming introduction to these countries as well as their culinary achievements. The latter have been simplified and adapted to the modern kitchen but the many specialties provide more than the routine Central European cookbook: soups invite one to go back to original sources; fish, and particularly game and poultry are handled more imaginatively; and even if the ""one course meals"" do not quite satisfy our conception of the term but are rather side dishes, the cookbook is a good one.

Pub Date: March 3rd, 1967
Publisher: Doubleday