Serban Valentin Constantin Enache


Born on March 25, 1989, Bucharest/Romania. I've majored last year in journalism, and I'm pleased to say I'm done with college. I did four years in the plastic arts high school, Nicolae Tonitza, and five years in an arts and crafts high school. (Yes, I wasn't a fan of math, and math wasn't a fan of me) Thus, I also have a degree in construction materials. I have the highest respect for the blue collar professions, but this wasn't my calling. And neither was that of a self employed craftsman or graphics artist. I hope to make a decent living off of selling stories. Ever since I was a toddler, I loved stories. And I'd rather cut off my left arm, than betray or lose the characters of my world Of Hate And Laughter. I am their father and I am also their slave.

Smashwords Interview

Where did you grow up, and how did this influence your writing?
I grew up in Bucharest, Romania - and living in the Balkans is quite an experience.
I took the bad and the good, the many different perceptions of reality, the very few certainties we have in this world... in short, I became I writer (without knowing it) the moment introspection became a seminal part of my daily habits.
Who's your favorite author?
Garth Marenghi
Read more of this interview.

Where to find Serban Valentin Constantin Enache online


This member has not published any books.

Smashwords book reviews by Serban Valentin Constantin Enache

  • Recipes from the Kitchen of a Frugal Non-Cook on Feb. 22, 2014

    The recipes are not for the average vegan upstart. I myself being a moody omnivore can go either way. The book is so easy to read and get into. I recommend it to any individual (or better yet, any young couple) wanting to get knowleadgeable and skilled around the kitchen, while saving some money in the process and having fun. Though not being an expert or cullinary scientist, Ria Stone is nonetheless dedicated to scientific rigour. This is made evident by her observation that measurement conversions are easy to make via internet calculators; but transforming the recipie for more or less mouths is a real mathematical challenge. Combinations of ingredients and preparation having so many variables, this is most true. Even if you're good at math, you can run into trouble. From the author's menu list, I'm gonna try out first the microwave baked potatoes. I'm tired of making french fries for myself anyway. And my oven is really old and a hassle to wait around on. Overall, considering its content and form, I give this ebook a solid 5.