‘This is an utterly magical book’ – Nigella Lawson.
‘Danube is an enticing introduction to the rich culinary traditions of people living in the regions the Danube River traverses on its way to the Black Sea. Photographs and stories about life in Romania opened my eyes to its rich history, from the time of the Romans to the present day. This is a book to read with pleasure as well as to cook from!’ – Naomi Duguid.
“Utterly transporting – Irina’s wonderful recipes and sparkling writing made me hungry to eat and to travel.’– Mark Diacono.
Where to order my books
Please consider supporting your local, independent book shops and order through them. Other retailers are listed here:
In the UK, Waterstones, Bookshop.org, Hive and Amazon.
In the U.S., Barnes and Noble, Omnivore Books, Kitchen Arts and Letters, Book Larder, Amazon.
In Canada, Indigo.
In Australia, Booktopia.
In Romania, Librăriile Cărturești. Erasmus Sibiu.
Foreign editions:
Carpathia has been translated into German, Dutch and Hungarian.
Tava has a German translation.
Please check your local bookshops and online.
“‘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
“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
‘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
‘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
‘Like all the best cookbooks, Tava is as interested in history and culture of Romania, as it is in all things sweet and baked. Enlightening, evocative and irresistible.’ – Tom Parker Bowles
Latest News
Washington Post
There are certain flavours that never leave you. Sourness is one of mine. I grew up with the sharp, comforting taste of fermented ingredients always somewhere in the kitchen — barrels of pickles, borș bubbling away, cabbage souring slowly, jars lined up for winter. In...
On Saturday Kitchen Cooking Show, BBC One
Irina Georgescu, Romanian cookbook author, on BBC One Saturday Kitchen Show.
James Beard Award Winner
Irina Georgescu, Romanian food writer, James Beard Award winner, Tava book, Romanian cuisine, Eastern European recipes, Romanian culinary heritage.