Culinaria European Specialities pdf epub mobi txt 電子書 下載2025
Andre Domine studied literature in Berlin, Germany. He lives in a village in southern France with his family and is a freelance journalist specializing in the topics of wine, gastronomy, and travel. He has published several books and is intimately familiar with the cuisine of various European countries. Michael Ditter studied Publishing Management and Production and worked for renowned publishers in Cologne, Germany for many years. Since 1992 he has been a freelance editor and book designer for publishers and galleries. For this volume of the Culinaria series, Gunter Beer spent 199 days travelling throughout Europe with 70 kilos of lighting equipment. He drove 59,000 kilometres by car, flew 13,780 miles, stayed in 180 different hotels, and shot more than 1,100 negatives and 880 Polaroid images.
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Reports about every aspect of food and the culture it stems from, both practical and anecdotal, and naturally all the most important recipes from Europe's various regions open up a culinary universe that you can capture in your own kitchen. "The European Specialities" volume of the fabulous "Culinaria" series leads the reader on a tour of discovery, equally engaging for the eyes and the palate, throughout all of Europe: from Ireland in the west to Russia in the east, from Finland to the north and Turkey to the south. The entire richness of each country, its traditions and distinctive regional characteristics as reflected in the artistry of its bakers and chefs, its master cheese makers and butchers, its winemakers and more, is captured in detailed photographic reports and impressive, large-format images. Carefully selected recipes that best and most temptingly convey the typical character of each national cuisine make it possible to bring the culinary journey to a practical conclusion by enjoying them at home. A glossary with explanations of the most important gastronomic terms and an extensive index round out this work.
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讀後感
Wursts: -raw sausages (about 550 kinds): made of raw meat, bacon, and spices -stewing sausages (about 750 kinds): most wursts belong to this group. Made of raw pork or beef and bacon, with the addition of egg, pickling salt, and spices. Stewed once they are...
評分men were hired as mercenary soldiers to foreign governments; women stayed home and did farm work, including making cheese Cheese fondue - -caquelon: fondue pot with handle, made of clay, glazed ceramic, or enamelled cast iron.Varries in different cantons Ra...
評分Wiener Schnitzel: learned the recipe from the Italians (costoletta Milanese, or piccata), who learned it from the Spaniards, who learned it from the Moors, who learned it from Byzantine
評分Wiener Schnitzel: learned the recipe from the Italians (costoletta Milanese, or piccata), who learned it from the Spaniards, who learned it from the Moors, who learned it from Byzantine
評分men were hired as mercenary soldiers to foreign governments; women stayed home and did farm work, including making cheese Cheese fondue - -caquelon: fondue pot with handle, made of clay, glazed ceramic, or enamelled cast iron.Varries in different cantons Ra...
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评分我的寶貝食物書啊，從二手書店的一群垃圾書裏淘到的！
评分我的寶貝食物書啊，從二手書店的一群垃圾書裏淘到的！
评分我的寶貝食物書啊，從二手書店的一群垃圾書裏淘到的！
评分我的寶貝食物書啊，從二手書店的一群垃圾書裏淘到的！
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