Tava: Eastern European Baking and Desserts from Romania & Beyond Antiquarian and stone-ground grits

and stone-ground grits

Kenji focuses on the science behind beloved American dishes

and the years she worked at the restaurant

Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese

Tava: Eastern European Baking and Desserts from Romania & Beyond Antiquarian and stone-ground gritsTava is a meticulously researched baking book celebrating centuries of diversity and overlapping cultures that form today's cuisine in Romania. The author aims to also share the story of those dishes that have come to represent the identity of different cultural communities across the country. Tava means tray in Romanian, a metaphor for how a whole culinary landscape is presented to the reader. You will find Armenian pakhlava, Saxon plum pies, Swabian