How would one begin to prepare such Balkan delights as chorba, cashcaval, borsh, ghiveci, and papanashi? Vladimir Mirodan, a native Romanian, introduces the reader to a world of cooking primarily unknown to the West.The cuisine of Romania, Bulgaria, and Yugoslavia is derived from a culture that evolved along the Danube River--at a crossroads where French, Russian, and Eastern influences meet. It is a tantalizingly unique cuisine, as the authordemonstrates through 180 authentic recipes based on traditional Balkan ingredients.Actor-director Mirodan is a lifelong gourmet committed to the promotion of his native region's imaginative cooking. He has drawn recipes from family and friends, as well as from a well-established personal collection, and offers such delicacies as: Peppers Filled with Aubergine Caviar; Mushrooms with Fetta Cheese and Herbs; Salads with Bulgarian Yoghurt Dressing; Chorba with Meat Balls; Chicken Terrine in Garlic Aspic; Marinaded Trout; Braised Lamb withSpinach; and Beef Stew with Quinces. To complement the full array of recipes, Mirodan provides a brief history ofBalkan cooking. He is dedicated to its preservation, but notes that changes in Balkan society could mean the eventual extinction of this cuisine. His emphasis is understandably on his native Romania, which he describes as "an enclaveof Latin indulgence in a sea of Slav earthiness."In this complete entertaining guide, Mirodan also offers full Balkan menus, along with an index of appropriate wines and spirits. Read Less