This cookery book covers more than half the gastronomic globe, from Paris to Moscow, and from the Adriatic to the Baltic. Take any dish from North or South Europe and you will almost certainly find its equivalent in Eastern Europe, adapted to local tastes and conditions. Many dishes which have migrated across the Atlantic could also be traced back to their east European origins. Within the half-continent the choice of food styles is so abundant it would be vain to try to define the cuisine of a single country. Through the medium of the food and cooking of this area the author gives us an insight into the lifestyles and history of the countries of Eastern Europe: Hungary, Romania, Poland, East Germany, Bulgaria, Czechoslovakia, Yugoslavia.