The cuisines of Romania and Bulgaria are a fascinating blend of both Eastern European and Mediterranean influences. In this beautiful book Silvena describes the geography, vibrant history and rich culture of the two countries. Also detailed are the many local ingredients such as the luscious ripe fruits from the foothills of the Carpathians, and speciality cheeses such as kashkaval and feta. Among the many classic recipes that follow are Bulgarian Kebabcheta, Thracian Tomato Bake and Bucharest Hotpot. There are also festival dishes such as Carp Stuffed with Waln uts and Golden Spice, or Babka, the sweet Romanian yeast cake.