The Art of Romanian Cooking

As a Romanian I was excited to stumble upon this book thinking it would be great to have classic Romanian recipes in English passed on to my non-Romanian educated children. Upon a quick initial skimming through it I find it a Big disappointment! It contains some basic over simplified and modernized recipes. I do not cook this way nor do I know anyone who does. Romanian? Maybe. Possible. I don’t think the non-Romanian recipes given have a place in this book, especially as titled, and yet the specific traditional recipes are missing. I find this somewhat offensive to the Romanian cuisine. The recipes read as simplified summaries omitting steps. Some of the ingredients mentioned are, imo, questionable as to the reason: translation or availability, as the end result would not be the right consistency and flavor. I do intend to make some recipes as written out of curiosity. Please, when you read “chopped “ as for onion and such, think about “finely diced “ or at least “diced”. Makes a big difference for flavor, texture and presentation.