/It is seen: 291
Art de vivre - one of basic principles of a life of Parisians. A French cuisine – its live embodiment. Cheese, onions soup, croissants, a batch, oysters … Give we will try to prepare dishes of a traditional French cuisine of the house! After all, as the cook from a cartoon film «Рататуй» spoke, can prepare everyone! //Is seen: 485
All uncountable versions of a land represent the dishes prepared from fig. preliminary processed on special recipes At first rice is boiled, then in it the acetic mix is added and already from the product received thus prepare a land with fish, seafood, meat, mushrooms, vegetables, fruit and all other components which list can be limited only to possibilities and imagination of the mistress. //It is seen: 233
Burning problems of posts will always attract attention. Besides the basic question (whether to consider a post only from the point of view of abstention from food or to remember, that it, first of all, “harm removal, language bridling, anger adjournment, lust taming, the lie termination”) is also a number of nuances. For example, how to be with the periods between posts? //It is seen: 399
The Scandinavian kitchen differs an originality, in comparison with an European cuisine. Certainly, its basic line – fish: fried, boiled, вяленая, dried, smoked. These countries located about cold Baltic sea, focus the cookery on those gifts which to them are presented by the sea. //It is seen: 307
The kitchen of each country is created by centuries. Its formation is influenced by such factors, as a country arrangement, a climate, life conditions. Therefore culinary traditions of three countries – Estonia, Lithuania and Latvia – are similar. All three countries are located about the sea, there a cold, rainy climate, and the farm everywhere is developed. Therefore dairy dishes, a lot of fish and vegetable are inherent in all three kitchens. Everywhere cook hot porridges and prepare cheeses, but in each country with the differences. Also Baltic long since is famous for non-standard desserts, a batch, and the amazing rye bread in which add caraway seeds. At the same time in each country there are the culinary "highlights" peculiar only to it. //It is seen: 307
Bulgarian cuisine formation was influenced by set of factors: and the majestic neigbour Russia with its various kitchen, and a long-term yoke of Turkey, and a convenient arrangement of Bulgaria in the middle of Europe so she was visited often by the European visitors, bringing with themselves of a delicatessen novelty. At the same time, Bulgaria – the solar country in which it is a lot of vegetables, fruit and всевозможнейших grasses. Vegetables are useful to the person, and seasoned with different grasses, spices, vegetable oil, and submitted to various combinations, in general become fine dishes. So, it is possible to stuff eggplants with a mix from a stewed onions, carrots, tomatoes and a celery root, and then to bake in an oven with cheese or to make fine vegetable caviar, having added to the same eggplants the Bulgarian pepper, garlic and vegetable oil. //It is seen: 289
Ask acquaintances with what at them the Greek cuisine associates. For certain to you name the Greek salad (and as!), an olive oil and olives (well, it is final), someone especially advanced, probably, will recollect an interesting word «мусака». And – all. On it knowledge about one of the most tasty and useful kitchens of the world are usually settled. And it is a pity. //It is seen: 261
The ethnic cuisine is a reflexion of a geographical position of the country and historically developed way of life of the people. The nature of Estonia, poor stony is severe, and places marshy soil and sea open spaces - here that has affected character of a food of people, about living here, on the Estonian ethnic cuisine. Recipes from old cookbooks are far from flavouring изысков and do not differ a variety of components. The meal simple and nutritious, at times fat, anyhow to survive during cold and dank time? //It is seen: 221
Being continuation of the Japanese relation to a life and the world in general, the Japanese cuisine embodies the same principles. By the way, occurrence of that call today "Japanese cuisine" or “васеку” is closely connected with ancient Japanese religion синто which principles are followed also by culinary specialists. National traditions of the relation to the surrounding are expressed in respect for an original form of products and their true taste. Therefore the food in the prepared kind should to remain as much as possible by itself. Сложносоставные dishes and sauces and now are not peculiar to the Japanese taste. //Is seen: 193
Initially сакэ - a drink ritual. Till now he plays the role in some синтоистских rituals. Basically the drink intended for a deity to cajole it and to provide thus a crop for fig. cultivation Pages: [1 [2] [3] [4]
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