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"As a multi-faceted author, gracious hostess and cook, Ruth has long been admired by her many friends who have been invited to her dinners. One cannot forget her multi-ethnic specialties, among them Romanian eggplant salad, Colombian Ajiaco potato soup, Bukovinian Schmettentorte (sour cream cake), to name just a small sampling of her culinary repertoire. French gastronome Jean Brillat-Savarin once remarked that 'the discovery of a new dish does more for the happiness of the new race than the discovery of a star.' George Bernard Shaw also believed that there was no love more sincere than the love of food. A sampling of the recipes from this book readily confirms both opinions."
-Vladimir F. Wertsman, author of What's Cooking in Multicultural America (Scarecrow Press, 1996)
This is an unpretentious cookbook designed for epicurean tastes. It is also a tribute to the women of various ethnic backgrounds who left us the legacy of fine cuisine, which I hope to pass on to future generations. The majority of these recipes are from Bukovina, once Northern Romania, and other countries which were once part of the Austro-Hungarian Empire. Some of the Bukovinian dishes are almost legendary in their nostalgia. Many have never before been documented and, most probably, have never been featured on restaurant menus.
I have wandered across four continents and have experienced life under monarchies, communism, and fascism, all of which I survived. These multiple acculturations were extremely difficult, but had also some positive effects: one of them being the acquisition of a myriad of recipes. I am pleased to share with you some of them in the hope that you will enjoy this adventure as much as I did.
-Ruth Glasberg Gold
-Vladimir F. Wertsman, author of What's Cooking in Multicultural America (Scarecrow Press, 1996)
This is an unpretentious cookbook designed for epicurean tastes. It is also a tribute to the women of various ethnic backgrounds who left us the legacy of fine cuisine, which I hope to pass on to future generations. The majority of these recipes are from Bukovina, once Northern Romania, and other countries which were once part of the Austro-Hungarian Empire. Some of the Bukovinian dishes are almost legendary in their nostalgia. Many have never before been documented and, most probably, have never been featured on restaurant menus.
I have wandered across four continents and have experienced life under monarchies, communism, and fascism, all of which I survived. These multiple acculturations were extremely difficult, but had also some positive effects: one of them being the acquisition of a myriad of recipes. I am pleased to share with you some of them in the hope that you will enjoy this adventure as much as I did.
-Ruth Glasberg Gold
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