This seems to me to be the real deal and the very last word on genuine Bulgarian cuisine.

Most of the recipes lean heavily toward meat ingredients except, of course, for the salads which are chiefly reminiscent of Greek-type salads (no lettuce.) There are also bounties of unique regional bread and dessert recipes which I doubt that you would find anywhere else.

There are lots of organ meat recipes in here and certain ingredients are featured, most of which are truthfully not very popular here in the states (tripe, tongue, etc.) But on the bright side, there were lots of versions of beef, lamb, chicken, and soup dishes which I'm ready to try right away such as "Rustic Chicken Stew" (page 68.) There are numerous large colour photos of these intriguing dishes, these pages not being numbered nor are they included in the total number of book pages.

So, if you're into ethnic and/or eastern European foods, this book is certainly worthwhile. Author Plamen Slavchev tells us that Bulgarian dishes are most often extensions of foods from bordering Slavonic regions, Greece, and Turkey and it would appear that this is so. One small caveat: the ingredients for the recipes are apportioned via the metric system but that's easy enough to convert.