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About - Irina Georgescu
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About Me

 

Celebrating Romanian Home Cooking 

 

I’m Irina, a food writer born and bred in Romania, who has been living in the UK for the last 15 years. I am fascinated by the flavours and textures of Romanian cuisine and I am excited to write and share its secrets with the world.
I feel very strongly about exploring the world through food, understanding people through what they eat, and putting things in the context of history.
My dream is to build a life around food, discovering new flavours and changing perceptions with the help of recipes, photography and travel.
 
My publisher, Hardie Grant, says: ‘
Irina writes with integrity and respect towards this rich heritage, and her recipes are a love letter to Romanian cuisine. Her first book, ‘Carpathia, food from the heart of Romania’ was shortlisted by the UK Guild of Food Writers to the Best International Cookbook Award, while its German translation was awarded a Sliver Feather by the German Culinary Academy, both in 2021.

What Authors are saying about my work

I am such a huge admirer…

I am such a huge admirer of Irina Georgescu in general, and of this extraordinarily impressive and important book in particular. A must-have, not just for enquiring bakers but, crucially, for all those interested in the context and evolution of culinary culture.” – Nigella Lawson

Nigella Lawson

A rare glimpse into a rich and diverse baking culture, this beautiful book is packed full of fascinating stories and recipes I can’t wait to taste.” 
Felicity Cloake
Irina Georgescu’s Tava is so accomplished in ambrosial gumption, the words exploding in my head are which should I try first. I love the clarity of sun-filled photography and pretty-pastry, and the unexpected layers beneath of ‘…opium with sugar and spices’, walnuts instead of flour, noodles, rum, history, politics, Hungary v. Romania… Belle Epoque in Bucharest. I conclude there are no empty calories where Georgescu’s presentation of Romanian & Eastern European confectionery is concerned. Everything is invested with allure and cleverness. Such a beautiful book.’”
Yemisi Aribisala

Devoured it from start to finish, and learnt so much. As well as falling in love with the recipes

“Like all the best cookbooks, Tava is as interested in the history and culture of Romania, as it is in all things sweet and baked. Enlightening, evocative and irresistible.’

Tom Parker Bowles

“A joy and an education. Irina Georgescu has disentangled the strands woven into Romanian cooking and identity and she has done so deliciously, through glorious cakes, pies, strudels and doughnuts. Cook, eat, learn.“  Diana Henry
“Romania is not yet well known as a gastronomic destination, but Irina Georgescu’s TAVA is set to change that.  This delightful and unpretentious book tells the story of her culture through comforting food memories and delicious recipes for baking and desserts.”
Richard Bertinet

“A beautiful book full of life and flavour”

A beautiful book full of life and flavour; I not only want to try so many of the recipes, I now want to visit the country that inspired them. 

Mark Diacono

“Tempting you to travel to Carpathian mountains”

I couldn’t be happier to see one of my favourite cuisines being represented by a voice as warm and thoughtful as Irina’s. Carpathia is full of delicious and interesting recipes and photos that will tempt you to travel to Carpathian mountains immediately.

Olia Hercules

“I love Irina Georgescu’s writing. Carpathia was one of my favourite books of 2020 and Tava is equally exciting: a celebration of Romanian baking that is full of a sense of light and life. Matt Russell’s photography is gorgeous. The recipes set me dreaming of strudels and poppy seed crescents and I can’t wait to start baking from it” 
Bee Wilson
‘What a transporting cookbook Tava is! Here are tempting recipes for Romanian cakes, pastries, biscuits and other treats made using delightful ingredients such as  rose petals, chestnuts, walnuts, sour cherries and poppy seeds. Importantly –  and evocatively – Irina Georgescu sets the rich tapestry of Romanian baking in a historic and social context, giving readers an insight into what has shaped and influenced Romanian cuisine. ‘
Jenny Linford