When I think about your extraordinary variety of „Tchorba", what comes to my mind is not only that people don't have a clue about Romania yet, but also that you, Romanians, are far from knowing your national wonders. In gastronomy, you are very, very wealthy, in spite of your so-called poverty.
Jacques Yves Cousteau
Beginning with Strabo, continuing with Tiberius Flavius, the Roman Ambassador who met king Decebal and dined with him in the year 106 A.D., joined then by Camille Julian, a French historian, who wrote of the Getic population, and further on by all the foreign travellers who visited the Romanian countries in the XIV-XIXth centuries, up to Romanian authors Negruzzi and Kogalniceanu, and to Pastorel Teodoreanu and Radu Anton Roman - not leaving out every major Romanian writer - despite of this extensive list we know too little about our fabulous cuisine. As with the first editions this guide makes it its goal to highlight the main features of Romanian cuisine. To resort to a comparison with Romanian language, one could say we will only learn the basics of the vocabulary. Barbarian cookery was based on smoke and salt, cabbage and onions, on millet broth and later on maize broth, on hot coal frying and garlic sauce.

Romanian Cookery reprezinta o mica selectie de bijuterii culinare romanesti explicate pe intelesul, gustul si in limba internationala a turistilor.Bazandu-ne pe anii de expertiza editoriala in domeniul gastronomiei am selectat cele mai importante si mai autentice retete cu care calatorul poate intra in contact pe pamant romanesc, si dupa care va tanji cu siguranta la intoarcerea in tara natala.
Publicata in limba engleza, lucrarea de fata ajuta turistul sa-si satisfaca toate curiozitatile culinare intr-un mod, simplu, ilustrat si insotit de scurte incursiuni in specificul bucatariei noastre.
Acest frumos colaj de cultura gastronomica poate fi un excelent cadou sau suvenir pentru turistii straini care viziteaza Romania.