Discover a delightful blend of two distinctive cuisines in this new book on the delicious cooking of Romania and Bulgaria. The cuisines of Romania and Bulgaria are a fascinating blend of both Eastern European and Mediterranean influences. In this beautiful new book, an enlightening introduction describes the geography, vibrant history and rich culture of the two countries, and the typical local ingredients such as the root crops found in the north, the luscious ripe fruits from the foothills of the Carpathians, the speciality cheeses such as kashkaval and feta, and the fish from the Danube river and Black Sea.
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