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The Best of Croatian Cooking Paperback – January 30, 2007

4.2 out of 5 stars 22 customer reviews

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Editorial Reviews

About the Author

Pirker-Mosher is a sales representative and is pursuing a career as a freelance writer.
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Product Details

  • Paperback: 311 pages
  • Publisher: Hippocrene Books; Expanded edition (January 30, 2007)
  • Language: English
  • ISBN-10: 0781812038
  • ISBN-13: 978-0781812030
  • Product Dimensions: 0.8 x 5.8 x 8.8 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #175,444 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
This book covers all regions of Croatia! The dessert chapter is comprehensive and includes some desserts made with chestnut puree, my all time favorite! I visited the web site and was pleasantly surprised to see comments by Croatian celebrities endorsing the book! I also felt good buying the book knowing that some of the proceeds are going to "Warchild". The book makes a great wedding shower gift too...I'd originally purchased it for my best friend but I've also bought one for myself too! A great way to re-connect with our Croatian roots and learn to cook like our mothers and "babas"
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Format: Hardcover
Croatia's turbulent history has resulted in a varied cuisine seldom reflected in regional cookbooks, and The Best of Croatian Cooking provides an excellent selection of over 200 dishes from classic main courses to desserts. Recipes have been modified for easy preparation and American kitchens but are filled with appeal and retain their cultural authenticity.
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Format: Paperback Verified Purchase
Having spent 5 summers in Croatia on mission trips, I find many Croatian dishes very much a comfort food. However, between the language barrier, metric system, and product differences, it's very hard to reproduce Croat favorites in the heartland of America. This book is very complete, easy to use, and has wonderful recipes. I'm thrilled that I picked it over other Croatian cookbooks on the market.
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Format: Paperback Verified Purchase
So far, I really enjoy this cookbook. Every recipe I've tried has been great, and it's well laid out and simple to use. The only real downside for me is the lack of any pictures of the dishes. This is fine once you are familiar with the dish, but not having grown up with this style of cooking, I don't always have a great idea of what I'm shooting for. Thirty seconds on google makes it easy to figure out what a recipe is, but there are better options if you tend to be a little more visual like me when you decide what to try next.
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Format: Hardcover
`The Best of Croatian Cooking, Expanded Edition' by Liliana Pavicic and Gordana Pirker-Mosher is published as a member of `The Hippocrene Cookbook Library' which seems to focus on all those national and regional cuisines which will appeal to a sizable emigrant population, but which is not covered by the mainstream foodie literati. This would be just about everything except French, Italian, Spanish, Greek, `Mediterranean', Moroccan, Indian, Thai, Chinese, Japanese, German, Russian, Turkish, Lebanese, and Jewish cooking. Their real forte is for small central and eastern European nationalities such as Hungarian, Czech, Polish, Slovak, Ukrainian, and Bulgarian cooking. I am especially drawn to several of these national cuisines, having some relatives from Hungary and Slovakia.

The problem with these books in general and with this volume in particular is that amateurs in both culinary skills and journalistic or scholastic skills write them. We are not reading minor league Paula Wolferts here. That is not to say there is nothing of value here. In fact, the intellectual discoveries one can make in this book may be even more interesting than the culinary ones. Croatia lies squarely in the confluence of three culinary dynamos. Directly to the west is Italy, especially the leading culinary region of Friuli-Venezia Giulia. To the north is Vienna, the capitol of the old Austro-Hungarian Empire, of which Croatia was a part for several centuries. To the south is Greece and Turkey, the heart of the old Ottoman Empire who was Croatia's landlord before the Austrians took over. So, Croatian cuisine is a great gemish of world class influences, with a bit to add on its own, being, like Friuli-Venezia Giulia, a fertile site for grape growing and, therefore, wine making.
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Format: Hardcover
Before my trip to Croatia I wanted to become acquainted with Croatian cuisine. Also, I collect cookbooks from my travels, so this way I had the book in hand BEFORE I left and didn't have to search for it in Croatia. I have already tried several recipes which are simple and good. I was pleased with my purchase.
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Format: Paperback Verified Purchase
Coming from a Croatian raised eating home cooked Croatian meals all his life this book is great.
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Format: Paperback Verified Purchase
If you are at all interested in Croatia as part of your heritage, as a traveler or cooking enthusiast, buy this book. It is quite comprehensive, offers many types of traditional recipes, lists the Croatian translation of the name of each dish and provides occasional cultural insights. I don't at all regret buying it. But as someone really trying to cook extensively from this book, I've run into occasional problems with measurements being a tad off and a few typos that leave quantities a complete mystery. These are few and far between, but you don't know until you hit on them! This also reads exactly like the older Slavic church community cookbooks from U.S and Canada from the 70s and 80s, of which I have many copies from my grandmother's collection.

The authors include both a time-saver and a heart healthy tip at the end of almost every recipe. Some of these tips are pretty mundane and come off as amateurish like: Buy fresh pasta from the supermarket instead of making your own; Buy ready-made crepes; Chop vegetables the day prior; Hard boil the egg the day before; Steam cauliflower the day before; Use a non-stick pan and cut the oil in half; Substitute fat-free Italian dressing.

Some tips offered in the book are really useful for time-management and suggestions for freezing/thawing/doubling, but it seems they forced themselves to add a "tip" to every recipe, hence some rather silly suggestions. I think the time would have been better spent testing the recipes more, or offering more detailed suggestions on where to source rarer ingredients outside of Croatia, or even offer more cultural insights from the region the dish came from.
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