Latvia & Lithuanian cookbooks

[Bapopik at AOL.COM]

   Hippocrene Books recently put out cookbooks to these two places I'll soon visit.

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ART OF LITUANIAN COOKING
by Maria Gieysztor de Gorgey
Hippocrene Books, NY
230 pages hardcover, $24.95
1998

   There is no bibliography.  The author was born in Lithuania, but now lives in Staten Island.  (That would be one of the boroughs of New York City.)

Pg. 1:
   Kolduny (see p. 83), seen by most Lithuanians and Poles as a typically Lithuanian contribution to the world's cuisine, were--according to some writers--in fact invented by the Tartars, who brought them to Northern Europe at the time of the Tartar invasions.
Pg. 8:  POTATO ZEPPELINS (Cepeliny)
   This is the most popular Lithuanian dish, prepared with various fillings.
Pg. 16:  COLD SUMMER BEET SOUP (Chlodnik)
Pg. 22:  BEER SOUP (Alaus Sriuba)
Pg. 22:  MUSHROOM AND BARLEY SOUP (Krupnik)
Pg. 50:  POTATO-BUCKWHEAT GROAT "PRAZUCHA"
Pg. 62:  POTATO PUDDING I (Kugelis)
Pg. 70:  BAKED POTATO DUMPLINGS (Bandukes)
Pg. 77:  MEAT POCKETS FOR BORSCHT (Little Ears)
Pg. 83:  LITHUANIAN MEAT POCKETS (Kolduny Litewskie)
Pg. 121:  CABBAGE MEAT PIE (Plauciu Kepsnys)
Pg. 127:  BOLEK'S HUNTER'S STEW (Bigos)
Pg. 161:  MEAT-FILLED NALIESNIKAI
Pg. 172:  EGG TOADSTOOLS (Musmiriai)
Pg. 174:  EASTER GYPSY CAKE (Cygan)
Pg. 177:  KAIMAK (Lithuanian Easter Cake)
Pg. 182:  APPLE MAZUR IN SHORT SHELL
Pg. 222:  BREAD CIDER (Kvas)
Pg. 223:  HONEY LIQUEUR (Krupnikas)

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A TASTE OF LATVIA
by Siri Lise Doub
Hippocrene Books, NY
246 pages hardcover, $24.95
2000

   This book has a Bibliography on pages 237-239.  The author lives in Washington, D.C., and does not appear to be a native of Latvia--or even a cook.
   The book has a few photos (of culture, not of food) and some folk sayings (_dainas_, or Latvian folk songs) sprinkled throughout.  It tries to be both guidebook and cookbook, and about half succeeds at each.

Pg. 1 (INTRODUCTION):
   Very little is known of Latvia.
Pg. 41:  Baltic Bread (Baltmaize)
Pg. 43:  _Piragi_ Dough I
Pg. 52:  Hot Dog _Piragi_
Pg. 58:  Milk Soup with Vegetables
Pg. 59:  Milk Fish Soup (OED for "milk soup"?--ed.)
Pg. 74:  Sorrel Soup I
Pg. 102:  Pashka
Pg. 139:  Come Back Again (Nac rita atkal)
Pg. 178:  Drumstaly Pie
Pg. 184  Rigas Melnais Balzams
   Rigas Black Balsams (Rigas Melnais Balzams) is a favorite local beverage that often accompanies sweet pastries.  Invented by local druggist Abraham Kunze, it has been produced in Latvia--and nowhere else--since 1755.  The recipe for the thick, dark liqueur is a closely guarded secret, but Peruvian balsam oil, arnica blossoms, raspberry juice, orange peel, oak bark, and wormwood are listed among its ingredients.
Pg. 185:  Heavenly Manna (Debes manna)
Pg. 196:  Alexander Cake