iTavai is a meticulously researched baking book celebrating centuries of diversity and overlapping cultures that form today's cuisine in Romania. The author's aim is to also share the story of those dishes that have come to represent the identity of different cultural communities across the country. pTava means tray in Romanian, a metaphor for how a whole culinary landscape is presented to the reader. pYou will find Armenian pakhlava, Saxon plum pies, Swabian poppyseed crescents, Jewish fritters, and Hungarian lango537i alongside pl259cinte pies, alivenci corn cake, strudels and fruit dumplings. Rice or pearl barley puddings, donuts and gingerbread biscuits come with their own story, while chocolate mousses, meringues in custard sauce and coffee ice cream introduce you to the glamour of famous Romanian and Eastern European pastry shops. pThe book is written with integrity and respect towards this rich heritage connecting the past with a present which can be encountered by the reader wh