Contrary to what is often believed, good food was valued highly in the Middle Ages - the fragrance of exotic spices filled the air, meat turned on the spit and fish was consumed in abundance for religious reasons. The wealthy made a show of their prosperity by serving peacock or wild boar at banquets, while the poor ate vegetables, porridge and bread. Fresh and preserved fish, meat, fruit and vegetables were transported great distances to grace dining tables across Europe. In The Medieval Kitc...
Bart de Pooter is the chef at the restaurant Pastorale in Reet, Belgium. He serves the 'culinary classics of tomorrow' for which he was awarded a second Michelin star in 2007. The innovative layout of this book beautifully presents over fifty of his mouth-watering recipes. In April 2009, Bart de Pooter is planning to open restaurant Pastorale in Kowloon, Hong Kong. The menu will be an exact copy of Pastorale in Belgium, thus enriching the cuisine of the former British colony.
First published in the 1980s, there are over 500 recipes in this collection, and Elisabeth Luard has now revisited it to revise, expand and update it. The recipes come from 25 countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. This compendium covers vegetable dishes, potato dishes, beans, lentils, polenta and cornmeal, rice, pasta and noodles, eggs, milk and cheeses, fish, poultry, small game, pork, shepherd's meats, beef, breads and...
Svyatkovi Stravy Zakhidnoyi Ukrayiny
by Kravet︠s︡'ka Lesi︠a︡ Liubomyrivna
My Tasty Recipes (Recipes Blank, #98) (Great Ingredients, #52)
by Roger E David
This ebook gives you 120 recipes from the East European cuisines: Hungarian, Czech, Polish, Rumanian, Russian, Ukrainian ...It includes classic, traditional meals like Hungarian goulash, chicken paprikash, plus many other less known delicacies. There are also step-by-step cooking instructions for all the recipes.
'Burgundian' Belgium has a rich gastronomical heritage and is therefore without a doubt a hospitable and lively centre of Europe. Diplomats and their spouses have the privilege of meeting people with all kinds of different interests and at the same time they convey Belgium's hospitality and culinary quality to other countries. For this book, the authors brought together several talented Belgians who are, each in their own way, ambassadors of Belgium. In .be Our Guest, the authors first guide us...
James Martin brings us his recipes for some of the simplest-to-prepare British classics, including Peppered Roast Beef, Whole Poached Salmon, and Gooseberry Fool. Easy British Food is packed with traditional roasts, pies, stews and fries. You'll find all the simplest national favourites - along with an array of popular new dishes, which are all made easy in this delicious collection. James is perhaps best loved for his teatime cakes and bakes, and in this book he doesn't disappoint. His irresist...
