Package with traditional gastronomy books from Transylvania, Booklet profession chef - Cluj cookbook printed in 1695, translated by József Lukács and National woman cook chef 1874 by J. C. Hintescu, GastroArt Publishing House

Package with traditional gastronomy books from Ardeal (Transylvania). The package contains the two basic books of Romanian gastronomy that highlight the oldest recipes on the territory of Romania (cabbage rolls, bread, cabbage a la Cluj). Ideal books for lovers of burning food and more.

1) Booklet profession chef - Cluj cookbook printed in 1695, translated by József Lukács, publisher GastroArt is a translation of the first Hungarian medieval history made by historian József Lukács, the signing and introductory notes and study.

This book marks many firsts more than worthy to be mentioned and underlined: the oldest recipe for cabbage from us, the oldest recipe for cabbage Cluj oldest bread recipe on the current Romanian territory.

Finally, "for the reasons we can say that Sofia Tofeus can be recognized as the author of the first four parts of CARTICEL chef profession and thus, the first author of Romania which was printed work." "Of course, Cluj cabbage and stuffed cabbage are first recipes that appear in the book. We must specify that you add rice in the first recipe.

Stuffed cabbage is prepared from beef, cut into pieces, which were added bacon. In this book types are still not as stuffed vine leaves, appears only cabbage. Cabbage was the most consumed vegetable even comments that there is evidence that sprouts may be the crest of Transylvania! Consider that at the time was not yet cultivated and consumed potato. Another main ingredient: add ginger. During the Renaissance kitchen, three basic ingredients were pepper, ginger and saffron, which appeared in all recipes of sauces "József Lukács.

Romanian edition only.

GastroArt Publishing House, 255 pages.

2) National cook 1874 by J. C. Hintescu - book of recipes from Transylvania, the latest cookbook Roman cuisine, French, German and Magiar.

Care edition, preface, notes and glossary of Simona Lazar.

It is the first cookbook in Romanian language in Transylvania, printed in Brasov in 1874. The volume includes hundreds of specific ethnic groups in Transylvania recipes and tips for preparation of vegetables or meats.

GastroArt Publishing House, 774 pages.

National and international express delivery in 24/48 hours, worldwide express delivery.