Taste of Romania by Nicolae Klepper

This is not a terrible cookbook. It is just one that failed to inspire me as others do. It was interesting to see the kinds of food that Romanians eat, to learn a little about the history of the country, to read a folktale or two, to read a couple of poems that describe the country, etc. Many of the dishes seem to be somewhat similar to goulashes. Romania wasn't a country until the latter half of the 19th century. This relatively new country's cuisine has, therefore, been influenced by the cuisines of many nearby countries as well as France. There is an extensive bibliography in the book, and the indexes appear comprehensive. The predominant cheese used throughout the book is caşcaval. In the Kindle version of the book, there is often a footnote indicated by one or more asterisks. Unfortunately it is very difficult to determine which asterisk goes to which page because they begin at about 97% of the way through the book on the Kindle edition with each footnote being on a separate page. I was able to determine that the one for this type of cheese was usually a footnote indicating other cheeses that could be used for Americans unable to locate this cheese. One thing I noted about Romanian cuisine is the extensive use of sour cream in just about everything. I've decided that I can just add some sour cream to a dish and call it "Romanian." It's an interesting book, but it's not one that I'll be using often. 3 stars.

Book Review: From the Jewish Heartland

Steinberg, Ellen F. and Prost, Jack H. From the Jewish Heartland: Two Centuries of Midwest Foodways. Urbana, Ill.: University of Illinois Press, 2011.

Authors Ellen F. Steinberg and Jack H. Prost have done a marvelous job combining social history with cookbooks and recipes to create an outstanding book on Jewish foodways in the Midwestern United States over the last two centuries. The authors have examined extensive published and unpublished sources, and their research is evident. As a genealogist, my favorite portions of the book were those which talked about Jewish culture and shared recipes from eras long ago, especially when the sources of such recipes were handwritten cookbooks or other manuscripts. I loved that they had researched in newspapers and manuscript collections to find the materials to adequately document their research. They did not overlook the many resources which can be found on the Internet. Carefully chosen photographs and facsimiles illustrate the text. This book will be treasured by persons interested in Jewish history, those interested in foodways of various ethnic groups, and by genealogists and other historians. This review is based on an advance reader's e-galley provided by the publisher through NetGalley with the expectation that a review would be written.

At My Grandmother's Knee - by Faye Porter

Porter, Faye. At My Grandmother's Knee: Recipes and Memories Handed Down by Women of the South. Nashville: Thomas Nelson, 2011.

Every Southerner will recognize the recipes in this collection. If they were not prepared in your own family, you knew someone who brought them to the church dinners. This is a collection of recipes compiled by the author. The recipes are headed by short vignettes that include a quote from a granddaughter about her grandmother who made the recipe. The graphic design and layout of the book were nice and the food photography was excellent. Unfortunately the cookbook suffers from a major problem in regards to organization. The order in which groupings of recipes were presented was problematic. For example, there is a section on pies and cobblers, then cakes, then cookies, then one on chocolate pies, and then on other desserts. Why are the pies and chocolate pies not combined or at least together? The earlier sections also suffer organizational issues. I was actually disappointed in the book. The author, in her introduction, calls this book part history and part cookbook. Unfortunately the book failed to deliver on the history aspect. The vignettes were so short that a reader never got a sense of the grandmother in most cases. If this book was a tribute to grandmothers, why weren't there photographs of the grandmothers to accompany the recipes? The e-galley I read was missing the index so I'm unable to review that aspect of the book. I probably won't go out of my way to purchase a new copy of this book, but if I do happen to find it at a bargain price in a used bookstore or on a bargain table, I might consider it. This review is based on an advance reader's e-galley provided by the author through NetGalley. 2.5 stars.