New PDF release: Cuisines of the Caucasus Mountains: Recipes, Drinks, and

By Kay Shaw Nelson

Caucasians are famous for an inventive and masterful food that chefs advanced through the years through the use of aromatic herbs and spices and tart flavors equivalent to lemons and bitter plums. With healthy but delectable elements like pomegranates, saffron, rose water, honey, olive oil, yogurt, onions, garlic, clean and dried culmination, and numerous nuts, those 184 genuine recipes supply many scrumptious ideas. The literary excerpts, legends, and lore sprinkled through the booklet also will enchant the reader-chef in this culinary trip to 1 of the world's most renowned mountain levels. as a result of its geographical and ethnic variety, the colourful and colourful cookery of the Caucasus, interwoven with the background and invasion of conquest, the impact of non secular association, and the consequences of political and social orientation or allegiance, represents a mix of tastes. we discover detailed culinary impacts from the Greeks, Romans, Persians, Arabs, Turks, and vital Asians as they undergone or occupied the world, and there also are a few Slavic or Russian contributions. this present day, the region's food might be top defined as a pleased mélange of Persian, Turkish, Greek, and Mediterranean dishes, with many inventions and enhancements. --from the author's introduction

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Cuisines of the Caucasus Mountains: Recipes, Drinks, and Lore from Armenia, Azerbaijan, Georgia, and Russia: Recipes, Drinks and Lore from Armenia, Azerbaijan, Georgia and Russia by Kay Shaw Nelson


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