Teema: Kokaraamatud
Pealkiri: Culinaria. European Specialties
Autor(id): Joachim Römer, Michael Ditter (peatoimetajad)
Kujundaja: Peter Feierabend


Kirjastus: Könemann
Linn:
Aasta: 2005
Originaalkeel:
ISBN: 3833111240
Lehekülgi: 640

Seisukord: heas korras
Suurus: väga suures formaadis kõvade kaantega

Sisu:
"Culinaria European Specialties" invites the reader on a culinary journey through Europe with many stopovers: from Ireland in the west to Russia in the east, from Finalnd in the north to Turkey in the south.

-England (English Breakfast; Tea- Much More than a Drink; Roast Beef with Yorkshire Pudding - England´s National Dish etc...)

-Scotland (Whisky; Haggis; All About Oats; Baking Scottish Style etc...)

-Ireland (The Potato; How Mutton Became Lamb; Cockles and Mussels; The Black Beer; Whiskey; Bailey´s - a Liqueur of World Importance; Milk, Cheese, Butter; Soda Bread; Gurr Cake; Buddings etc...)

-Denmark (Smoked Herring; Eel; Pork; Beer; Danish Pastries etc...)

-Norway (Salmon; Cod; Aquavit - A Liquor Travels Around The World: Cheese etc...)

-Sweden (Smörgasbord; Herring and Cold Hors d´oeuvre; Fresh Pastries and Coffee; Crispbread; Cereals; Roughage etc...)

-Finland (The Sauna; Eating Crayfish; Salmon Trout; Roes; Kalakukko - Fish and Meta in Loaf; Mushrooms and berries; Buried Lamb etc...)

-Russia and other member states of the former Soviet Union (Zakuski; Pirogi; Pelmeni; The Strugeon; Caviar; Cabbage and Root Vegetables; Soups; Solyanka; Kvas; Krimskoye; Tea; The Samovar; Vodka; Vodka Liqueurs etc...)

-Poland (Mushrooms; Kasha; Cabbage; Cracow Sausages; Polish Sausages; Mead etc...)

-The Czech Republic and Slovakia (Prague Ham; Carp; Sheep´s Milk Cheese; Pilsner Beer; Dishes to have with Beer etc...)

-Hungary (The Pike-Perch; Hungary´s Bouillabaisse; Goose Liver; Pörkölt; Paprika; Palacsinta etc...)

-Austria (The Viennese Coffeehouse; Beef; Wiener Schnitzel; Game - Austra; Wine; Heuriger; Vienna; The Sausage Stand; Dumplings; Salzburger Nockerln; Krapfen; Austrian Schnapps etc...)

-Switzerland (Swiss Cheese; Emmental; Cheese Fondue; Rackette; Rösti; Rösti Palette; Fish; Bünder Fleisch; Basler Leckerli; Chocolate; From Bean to Cocoa; The Praline; The Cohiba; Cigar Formats; How to Smoke a Cigar etc...)

-Germany (Bread and Rolls; Important Pork Cuts; Sausage; Regional Wurst Specialties; Kiel Sprats; Fish; Plaice; Herring; Potatoes; The "Krauts"; German Cabbages; Stewards´Meal of Fellowship; Vegetables; Spätzle - The German Noodle; Cheese Spätzle; Fruit; Apple country; Cake; Tortes; Fruit Tortes; Lebkuchen and Printen; Marzipan; Wine; Ebbewoi; German Beer; The World´s Largest Beer Festival; Top Fermented and Bottom Fermented; Regional Snacks with Beer etc...)

-The Netherlands (Dutch Cheese; Stews; Poffert; Pancakes; Herring; Maatjes; Mussels; Limburger Vlaai; Ginger; Speculaas etc...)

-Belgium (Waterzooi; Eel in Green sauce; French Fries; Stoemp; Mussels; Poultry; Ardennes Ham; Cooking with Beer; Belgian Beers; Lambic and Gueuze; Trapist beer; Herve; Cheese; Waffles; Syrup; Chocolates etc...)

-France (The Baguette; Butter from Unpasteurized Milk; Croissant; Pastis; Edible Snails; Lobsters; Oysters; Sea Foods; Anchovies; Truffles; Pates and Terrines; Foie Gras; Volaille de Bresse; Poultry; The Traiteur; Ham and Sausage; French Cuts of Beef; Cattle Breeds; Pork and Lamb; Choucroute; Vegetables and Potatoes; Crudites; Vinegar; Herbs of Provence; Mautard de Dijon; Quiche Lorraine; Cheese; Fromage Frais; Camembert; Roquefort; Wine; Champagne; Cognac; Cider; Crepes; Nougat etc...)

-Spain (Tapas; Sherry; Brandy de Jerez; Iberian Ham; Sausages; Gazpacho; Soups and Stews; Egg Dishes; Popular tortillas; Canned fish products; Rice; Pealla; Saffron; Olive Oil; Alioli; Cheese; Rioja; Grape Varieties; Cava; Sidra etc...)

-Portugal (Petiscos and Salgados; Caldo Verde; Sardines; Bacalhau; Fish and Shellfish; Found in Portuguese Waters; Portuguese Breeds Bearing the Denominacao de Origem (DO) Quality Mark; Meat Glossary; Piri-Piri and Other Spices; Portuguese Cheese; Nuts and Nibbles; Mel-honey; Vinho Verde etc...)

-Italy (Pizza; Prosciutto di Parma; Antipasti; Pasta Secca; Pasta Sauces; Ravioli; Tortellini; Gnocchi; Polenta; Goronzola; Salumi; Salami; Frittata; Truffles; Panettone; Gelati; Campari etc...)

-Greece ( Mezedes; Pita and Fillo; Moussakas; Cheese; Digestifs; Coffee etc...)

-Turkey (Flat Bread; Meze; Yufka; Raki; Sweetmeats etc...)

Hind: - Hetkel on otsas*

*Jäta enda märge ootenimekirja, siis saame sulle eelisjärjekorras saata teavituse kui raamat on jälle saadaval.

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Salme Masso; Koostanud: Sirje Laidre, Salme Masso retseptivaramu. Valik maitsvaid ja koduseid toite,
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Lia Virkus, Pereköögi kokaraamat 2. osa. Kodukoka parim abiline,
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Ida Savi, Saiad, pirukad, koogid,
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Peeter Kard, Kehva aja kokaraamat,
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Laine Remmelgas, Küpsetame ise I-II,
Eesti Ühing ''Teadus'', 1990, hind: 7,00 eurot

Laine Remmelgas, Küpsetame ise II,
Eesti Ühing, 1990, hind: 3,50 eurot

Salme Masso, Tööõpetus V-VIII kl. Toitlustamine,
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