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Bezig met laden... The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgiadoor Darra Goldstein
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Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek. Part culinary history and part cookbook, this volume highlights the cuisine of the former Soviet Republic of Georgia. The narrative sections were a bit dry, but they did give you a sense of the culture and the history of the people and how their cuisine developed. While I'm not likely to incorporate most of these recipes into my regular cooking, there are a few ideas that I may take away that will influence my twists on recipes. Recommended for persons interested in Eastern European cuisine. ( ) http://nhw.livejournal.com/552822.html Georgian food is very yummy indeed. Have been working through these recipes, and while my natural instinct of to try and cook those with the most unpronounceable names (Tklapi, Chkmeruli) in fact I've been restricted by availability of ingredients and my own willingness to experiment with new cooking techniques. So, basically, we've had grilled trout, cheese with mint, chicken stew and salmon stew (that last for the in-laws last night, while Anne and I went out). It all tastes yummy. No wonder this book won the Julia Child Cookbook of the Year award. geen besprekingen | voeg een bespreking toe
Prijzen
"Every Georgian dish is a poem."--Alexander Pushkin According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia. Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes. The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume. Geen bibliotheekbeschrijvingen gevonden. |
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Google Books — Bezig met laden... GenresDewey Decimale Classificatie (DDC)641.594758Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe Russia, Eastern Europe, BalticsLC-classificatieWaarderingGemiddelde:
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