Paul Kovi's Transylvanian Cuisine


by Paul Kovi, Crown, first edition, 1985. Hardback with DJ, 428 pages. Definitive. Subtitled: "History, gastnomy, legend and lore from Middle Europe's most remarkable region." The author, of Transylvanian descent, is best known as one of the restaurant partners who in the '70s, turned around the ailing New York high-end landmark, The Four Seasons.

Here he collaborates with ten Transylvanian writers on on essays of the culinary history and importance of the cuisine, including the various cultures that influenced it -- Hungarian, Romanian, Saxon-German, Armenian and Khazarian and Sephardic Jews. There's more than 300 recipes. We were taken by one of the most modest, a savory, custardy cornmeal mush cake made partly with buttermilk and sour cream hilariously called -- one can hear a mother barking it -- "Kapd Be!" or "Swallow It." We didn't need an order from Mom to whip some up, and found it delicious!

Nice condition: VG+/VG+

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