Customer Reviews

Art of Lithuanian Cooking

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4 star:		(6)
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1 star:		(1)

 

 

It was what I expected, but I was hoping to be surprised. However still a great overall collection of recipies. I would have liked to see more detail. For example the book sais "cook beets separately", well how long do you boil beets? Americans now adays generally just know how to open can, pour and microwave. Also substitutes for ingredients like pike and carp should be mentioned. I know from living in Lithuania that these fish are common there, but not easy to find pike and carp in the grocery stores here in the states. Also, the book often sais to use mushrooms. However Lithuanians are masters at mushrooms. They have different terms for a species of mushroom depending on when they are picked, if they are under, on the side or on top of a log, etc. I personally use cremini mushrooms for Lithuanian cuisine for the more "gamey" nature. To make this book special a professional editor could do wonders. It would be great to see the meals broken down by the regions of Lithuania, and a historical reference of how these foods and spices made their way to Lithuania. However, I guess I am reaching for the sky. I would just like to see a book that gets people focused on the amazing foods of Central Europe. So many times people ignore agrarian cuisine as "peasant food" and fail to see the brilliance of it's simple ingredients mixed w/ expert preparation. With all this said, I am happy I spent [the money] on this book. I will definitely use it as a reference.

In retrospect, I should have gone with a Lithuanian cookbook where the author has a Lithuanian name, because I was disappointed to find that less than 1% of the recipes had Lithuanian headings. I found the recipe
"Little Ears" in this book and found it to be nothing like the Little Ears recipe I know, which would be called Ausiukés...little ears where the end product were tied up knots of dough fried in oil and dusted with powdered sugar...yummy! This was a traditional sweet for holidays like Christmas and Easter.

When I ordered this cookbook "Art of Lithuanian Cooking", I expected a real lithuanian cookbook with their proper names. If you want a real lithuanian cookbook, see if you can get a copy of "Popular Lithuanian recipes" by Josephine J. Dauzvardis. I received this cookbook from a very dear friend back in 1982. Its excellent! Anyone who has a lithuanian background and is familiar with the dishes will recognize the recipes right away, because ALL of the recipes have their true lithuanian name right before it, like Kaldunai, Zeppelinai, Kopùstú Sriuba (Sauerkraut soup), Duonoj Keptas Kumpis, Rúg`stus Pienas (Lithuanian Yogurt), and much more.

This book will probably just sit on my shelf. It only cost $10 something, so sending it back wouldn't be worth the postage.

Sincerely,
1st generation born and raised in America
Aldona Pauliukonis-Guenter

My mother was delighted to receive this cookbook as a birthday gift, as we know very little about our Lithuanian heritage. The fact that the traditional Lithuanian names for the dishes are not included did not bother us, as we do not speak Lithuanian. We were very pleased to find an old Christmas recipe that we had not made in years. We found many recipes that we are very excited to try. This cookbook would be perfect for someone who simply wants to get acquainted with Lithuanian cooking for the first time but cannot speak or read Lithuanian. The recipes are simple, with very simple and basic ingredients. The recipes are interesting and easy to follow, provided you understand basic cooking methods. I wasn't sure what to expect when I purchased the book for my mother, but overall we are both very pleased with what we got and are very eager to try the recipes. Don't be afraid to give this book a try.

It's alright, but nothing in it reminds me of my mother and grandmother's cooking. However they both used short cuts, and nothing will ever replace their style of cooking. However give it a try, it's worth it if you find just one recipe!

I purchased this book as a wedding gift for a Lithuanian bride who has been in the U.S. for 13 years. She always talks about beet and potato soups. She was so pleased and surprised by it. She thinks there are a lot of recepies that go back to her childhood.

I believe that "Art of Lithuanian Cooking" is the best English language cookbook for Lithuanian cooking. Whether you are Lithuanian-American and looking to strengthen your cultural ties or you are a cook looking for a few, new and different, dishes, this cookbook is a good resource.

There are relatively easy recipes that are very different from American fare, such as: Cherry Soup, Fried Carrots, and Beef with Celeriac, followed by Apple Upside-Down Cake (and coffee). And, there are some difficult recipes for the seasoned cook or one who has a Lithuanian-American grandmother to help, such as: Lithuanian Rye Bread (I am having a terrible time baking an acceptable rye bread!) or Porkupine Cake (Definiely need the grandmother for guidance on this one!).

All of the Balto-Slavic cuisines are inter-related, but each nationality has its own, unique, version of several dishes. Fair warning: few of these dishes are "fast" food.

The book is what I expected. A bit of everything I tasted in Lithuania, and simple to cook. I specially recommend the Honey Liquor, because it is a very Lithuaninan and traditional beverage, and tastes good.

No matter how many cookbooks you may already possess, I happily recommend your adding Maria Gieysztor De Gorgey'sto your collection.It's indispensable !