How would one begin to prepare such Balkan delights as chorba, cashcaval, borsh, or ghiveci? Vladimir Mirodan, a native Romanian, introduces the home cook and expert alike 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 Riverat a crossroads where French, Russian, and Eastern influences meet. The author demonstrates this tantalizingly unique cuisine through 180 authentic recipes based on traditional Balkan ingredients. The Balkan Cookbook is a collection of recipes drawn from the authors personal collection, as well as those of his family and friends. It offers such delicacies as peppers filled with aubergine caviar, salads with Bulgarian yoghurt dressing, Chicken Terrine in Garlic Aspic, marinated trout, braised lamb with spinach, and many more. Along with a full array of recipes, this complete entertaining guide provides a brief history of Balkan cooking and contains full Balkan menus and an index of appropriate wines and spirits.