Text is in both Romanian and English. Fernand Braudel considered that only those peoples who had added refinements to "staple" foods had "cuisines". In their simplicity, the "tried-and-true" peasant recipes proposed here by Georgeta Rosu prove that a traditional Romanian cuisine hs existed, and that, in a bowl or on a plate, an entire world can be found. This book of Romanian recipes started from the bibliographical variations performed by the Romanian Peasant Museum in 1993 and 1995, which reproduced Georgeta Rosu's texts, and the pen-and-ink ilustrations signed by Horia Bernea. Trying these recipes, we discover, little by little, an universe whose "expressions" are unsuspected, and whose taste is unexpected. And, although the Romanian cuisine is a difficult one, it can be refined and spiritualized, provided we approach it carefully. ---- Irina Nicolau
