Recipe book from Transylvania translated for the first time after 324 years

With great enthusiasm, GastroArt publishing house announces the appearance of an event translation, a cookbook first printed in Cluj in 1695.

“The cookbook – the cookbook from Cluj printed in 1695 ” is a premiere translation from the medieval Hungarian language by the Cluj historian József Lukács, who also signs the explanatory notes and the introductory study.
This book marks many other awards more than worth mentioning and underlining: the oldest sarmale recipe from us, the oldest cabbage recipe à la Cluj, the oldest bread recipe from the current Romanian territory.
Last but not least, "based on the arguments we can say that Sofia Tofeus can be recognized as the author of the first four parts of the Cookbook and, implicitly, the first author in Romania to whom a work was printed."
Of course, Cluj cabbage and sarmalele are the first recipes that appear in the book. We must specify that no rice was added to these first recipes. Sarmalele was prepared from cut beef, to which pieces of bacon were added. In this book there are still no assortments such as sarmale in vine leaves, only cabbage appears. Cabbage was the most consumed vegetable, there are even testimonies that comment that cabbage could be the coat of arms of Transylvania! Consider that at that time the potato was not yet cultivated and consumed.
Another main ingredient: add ginger. During the Renaissance cuisine, the three basic ingredients were pepper, ginger and saffron, they appeared in all sauce recipes ", József Lukács for

“We are proud that we managed, after almost two years, to print this book which proves, once again, that we have a solid but ignored gastronomic history. GastroArt Publishing House is preparing some other appearances this year, we say remarkable. On you can browse a few pages and pre-order our volumes ”, Cosmin Dragomir, initiator of

The book will be pre-launched at the 3rd edition of the National Congress of Gastronomy and Wine (April 16, ASE Hall, organized by, and rare food services)

The volume was published with the support of Carmangeria Moldovan, Selgros Romania, City Grill, Aqua Carpatica, Domeniile Sâmburești,, Microgreens Romania, Horeca School and 2Chefs.

Simultaneously, the GastroArt publishing house also launches a book about bread, a volume that inaugurates the collection of specialized books in the field of gastronomy.
Recipe book from Transylvania translated for the first time after 324 years

“Bread, food and symbol. The experience of the sacred ” , by the researcher Varvara Buzilă is the first volume in the collection dedicated to specialized studies on gastronomy.
The volume represents an in-depth entographic study about bread and ritual doughs present in the consumption habit of Romanians. Editing it is part of the #hartapainii project through which we try to map our traditional recipes and build a history of bread, cereals, milling and bakery in Romania.

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