Culinaria Russia : Russland, Ukraine, Georgien, Armenien,

Culinaria Russia : Russland, Ukraine, Georgien, Armenien, Aserbaidschan [PDF / Epub] ☆ Culinaria Russia : Russland, Ukraine, Georgien, Armenien, Aserbaidschan ✩ Marion Trutter – Natus-physiotherapy.co.uk Recipes and background information on culinary traditions in several republics of the former Soviet Union Russia, Georgia, Armenia and Azerbeidzjan Recipes and background information on : Russland, Kindle Ø culinary traditions in several republics of the former Soviet Union Russia, Georgia, Armenia and Azerbeidzjan.


About the Author: Marion Trutter

Is a well known author, : Russland, Kindle Ø some of his books are a fascination for readers like in the Culinaria Russia : Russland, Ukraine, Georgien, Armenien, Aserbaidschan book, this is Culinaria Russia ePUB í one of the most wanted Marion Trutter author readers around the world.



10 thoughts on “Culinaria Russia : Russland, Ukraine, Georgien, Armenien, Aserbaidschan

  1. Kerry Kerry says:

    More than a cookbook, this rich volume is about the food history and culture of Russia Photographs illustrate some of the most iconic aspects of Russian cuisine sturgeon, mors, bread and salt But this book, reprinted in 2015, shows its original age Originally given the title Culinaria Russia Russland, Ukraine, Georgien, Amernien, Aserbaidschan, it includes cuisines from former Soviet Republics some countries that would now protest at being included in any book about Russia However, the More than a cookbook, this rich volume is about the food history and culture of Russia Photographs illustrate some of the most iconic aspects of Russian cuisine sturgeon, mors, bread and salt But this book, reprinted in 2015, shows its original age Originally given the title Culinaria Russia Russland, Ukraine, Georgien, Amernien, Aserbaidschan, it includes cuisines from former Soviet Republics some countries that would now protest at being included in any book about Russia However, the deliciousness of the dishes cannot be denied, no matter from where they originate Life s too short not to eat cabbage rolls


  2. Grada (BoekenTrol) Grada (BoekenTrol) says:

    For me this book is a trip down memory lane The recipes in it are nice, but even better are the stories and pictures that form the background I have expanded my amount of recipes and compared the ones I had form locals with the ones that I found here What surprised me most of all, is that adzhika is written down as bell pepper sauce, while in the original that I saw being made in Tbilisi bell pepper was only a small ingredient There they used red pepper chilli peppers as main ingredient For me this book is a trip down memory lane The recipes in it are nice, but even better are the stories and pictures that form the background I have expanded my amount of recipes and compared the ones I had form locals with the ones that I found here What surprised me most of all, is that adzhika is written down as bell pepper sauce, while in the original that I saw being made in Tbilisi bell pepper was only a small ingredient There they used red pepper chilli peppers as main ingredient Would the authors have adapted the recipes to reach a broader public That would be a shame in my opinion Write down the original recipe and then warn the reader it may be very hot and explain how to make it according to West European taste


  3. Cheri Cheri says:

    This is my favorite set of cookbooks These are like travel guides Each region is carefully explained, and the food that region is known for is detailed The pictures are exquisite The books are so heavy that I have to get them down off the shelf for my mom and put her at the dining room table as she s too little to hold these in her lap I have not made any of the recipes in the Russia book, as we didn t find anything that fit with our palate, but maybe after a trip there I will know what I This is my favorite set of cookbooks These are like travel guides Each region is carefully explained, and the food that region is known for is detailed The pictures are exquisite The books are so heavy that I have to get them down off the shelf for my mom and put her at the dining room table as she s too little to hold these in her lap I have not made any of the recipes in the Russia book, as we didn t find anything that fit with our palate, but maybe after a trip there I will know what I want to try I have much better places for recipes These are places for ideas For looking at food and being consumed with the culture behind it


  4. Lisa Lisa says:

    It confirms that my suspicions were right cabbage, potatoes and beetroot are integral to Russian cuisine, and when we travel to Russia in 2012 I may starve if I can t pick the cabbage out of the dish but this is a gorgeous book, full of fascinating information about the country and its history.


  5. H L H L says:

    The whole Culinaria series are really fine books some good in depth cultural history offers occasionally fascinating, and less often, mundane insights into the culinary traditions of each region If there wererecipes, I d go 5 stars


  6. Nathan Nathan says:

    Ok, so I didn t actually read the whole thing It s a cookbook but withpictures and article than usual Beautiful, beautiful book Brings back so many memories and answers so many questions However, does not explain the Ukranian facination with aspic Meat jello is not good, ever.


  7. Doron Yam Doron Yam says:

    A very good cooking book which reveals the secrets of these classic kitchens.


  8. Nik Nik says:

    Great book for some basic classic Russian food and drink Filled with pictures and history regarding the story behind the food.


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