Paperback. White cover with black title.

We provide an in-depth photographic presentation of this item to stimulate your feeling and touch. More traditional book descriptions are immediately available

• THIS FROST PAPERBACK is a USED book which a member of the Frost family has checked for condition, cleanliness, completeness and readability. When the buyer collects their book from Frost’s shop, the delivery charge of £3.00 is deducted

For conditions, please view our photographs. An original  book from the library gathered by the famous Cambridge Don, computer scientist, food and wine connoisseur, Jack Arnold LANG.

Jack founded the Michelin Guide ‘Midsummer House’- Cambridge’s paramount restaurant. This dining experience is hidden amongst the grassy pastures and grazing cattle of Midsummer Common and perched on the banks of the River Cam. The Midsummer House experience is imaginatively curated to delight and amaze.

This book will help you discover the cuisines of Russia, Poland, Ukraine, Germany, Austria, the Czech Republic, Hungary, Romania, Bulgaria and the Balkans. It features over 185 recipes, from the delicate Eggs with Caviare to hearty main meals such as Chicken Kiev, Hungarian Goulash and Romanian Kebabs. It includes desserts and gateaux such as Black Forest Cherry Cake, as well as light pastries such as Apple Strudel. It features soups and starters, meat and poultry, fish dishes, vegetables, grains and pasta, and baked goods. This exciting collection of Eastern European recipes includes all the culinary delights of a region that stretches from the Baltic Sea in the north to the Black Sea in the south. There is Beef Stroganov from Russia, Babka from Ukraine, Pork Stew with Sauerkraut from Germany, Goulash from Hungary, and Rice Pudding from Bulgaria. There are also many mouthwatering cakes and pastries, such as Dobos Torta and Apple Strudel. Every recipe is described step by step, and there are over 750 wonderful photographs. Hearty, nourishing and brimming with taste and variety, the 185 dishes in this volume will surprise and delight all who explore them.

Review: “The value of home-cooked food is probably one I owe almost entirely to Eastern Europe. I found it a joy to come across a world in which, although dented by shortages in an ill-managed economy, the culture of food was still intact. Above all, the food industry was innocent compared with its Western counterpart, and the link between town and country persisted more or less unbroken from before the war. Markets were still more frequent than supermarkets, and there was no need to go to ‘health’ shops to buy whole grains, jam that was actually made of fruit, and superb dairy products at honest prices.”

Lesley Chamberlain began her acquaintance with Eastern Europe with a year in Russia as a Reuters correspondent, followed by independent travels. From 1991-99 she was a judge for the International Langhe Ceretto prize awarded to books on food and culture, and she is the author of a number of cookbooks.