Books

Gieysztor, Maria De Gorgey: Art of Lithuanian Cooking
Run for the Kitchen
The Idiot's Guide to Children's Party Cakes
The Cuisine of Armenia
Wines and Brandies of the Cape of Good Hope
Food from the Wild
Remarkable Service: a Proactive Approach to Hospitality, Second Edition
Sugar Flowers for All Seasons
Out of the Frying Pan: Scenes from My Life [AUDIOBOOK]
The Romance of Wine
Good Cook: A Complete Guide to Buying, Preparing, Cooking and Serving Food
Sugar Embroidery (Sugar Inspirations S.)
Floyd's China
The New Shopper's Guide to Organic Food
The New Shopper's Guide to Organic Food
The Complete Master Chefs (Master Chefs S.)
Garde Manger: The Art and Craft of the Cold Kitchen
THE NEW SUGARCRAFT COURSE
The New Shopper's Guide to Organic Food
The New Shopper's Guide to Organic Food
Betty Crocker Carb Monitor
Cooking for Crowds for Dummies (For Dummies S.)
Vegetable Soups (Master Chefs Classics)
Low Carb Cookbook for Dummies (For Dummies S.)
Gordon Ramsay's Secrets

Average customer rating:

Simple and Honest
Good recipe book
DELICIOUS

Art of Lithuanian Cooking
Maria Gieysztor De Gorgey
Manufacturer: Hippocrene Books
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

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ASIN: 0781808995

Customer Reviews:

Simple and Honest.......2007-03-04

The book is what I expected. A bit of everything I tasted in Lithuania, and simple to cook. I specially recommend the Honey Liquor, because it is a very Lithuaninan and traditional beverage, and tastes good.

Good recipe book.......2000-07-28

It was what I expected, but I was hoping to be surprised. However still a great overall collection of recipies. I would have liked to see more detail. For example the book sais "cook beets separately", well how long do you boil beets? Americans now adays generally just know how to open can, pour and microwave. Also substitutes for ingredients like pike and carp should be mentioned. I know from living in Lithuania that these fish are common there, but not easy to find pike and carp in the grocery stores here in the states. Also, the book often sais to use mushrooms. However Lithuanians are masters at mushrooms. They have different terms for a species of mushroom depending on when they are picked, if they are under, on the side or on top of a log, etc. I personally use cremini mushrooms for Lithuanian cuisine for the more "gamey" nature. To make this book special a professional editor could do wonders. It would be great to see the meals broken down by the regions of Lithuania, and a historical reference of how these foods and spices made their way to Lithuania. However, I guess I am reaching for the sky. I would just like to see a book that gets people focused on the amazing foods of Central Europe. So many times people ignore agrarian cuisine as "peasant food" and fail to see the brilliance of it's simple ingredients mixed w/ expert preparation. With all this said, I am happy I spent [the money] on this book. I will definitely use it as a reference.

DELICIOUS.......1999-03-21

No matter how many cookbooks you may already possess, I happily recommend your adding Maria Gieysztor De Gorgey'sto your collection.It's indispensable !

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