From the simplest bodag, or ‘gypsy bread’, to complex tripe with smoked ham or liver pasta, Gypsy cuisine boasts many delicious dishes. Revelry and frugality, generosity and carp baked in mud, special side dishes, special pairings. You can find all this in the book. The colourful historical introduction explains why the Roma glorify rotundity and why music, rhythm, dance and special extremes are so important to them.
The recipes in this book will be both unusual and familiar. And indeed, the dish descriptions could have started off in any Central European cookbook and then headed in a Hungarian direction, only to end with a uniquely Roma twist. The recipe instructions are easy to follow, and if you don't skimp on the variety of ingredients - especially the herbs and spices - you can expect spectacular success. The book contains great recipes for all occasions and is recommended for the experimental home cook and for those who want to get a glimpse into the exciting, dynamic world of the Roma, even without a wooden spoon.
