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- Author: Liliana Pavicic
- Publisher: HIPPOCRENE BOOKS
- ISBN-10: 0781812038
- ISBN-13: 9780781812030
- Format: 15 x 22.6 x 2 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
Croatia, a beautiful and geographically diverse country on Europe's Balkan peninsula, offers a sunny Adriatic coastline and breathtaking scenery, as well as a distinctive culinary tradition that combines central European, Mediterranean, and Near Eastern influences.
The more than 200 recipes feature classic dishes like Turkey with Pasta Tatters, Strudel with Sautéed Cabbage, and Black Risotto, which is prepared with cuttlefish ink. Also included are over 50 dessert recipes for fine tortes, cookies, and all variety of strudels (poppy seed, carob, apple, apricot, cheese, walnut and more). The authors' introduction to Croatia and its cuisine provides insight into the development of the culinary tradition through the centuries, as well as the specialties of the various regions in Croatia. The addition of a chapter on Croatian wines completes the culinary tour offered through the pages of this book.
Also included are time-saving tips and ideas for lightening the recipes to accommodate modern tastes and healthy lifestyles. The recipes are in a step-by-step format, and all are adapted for the North American kitchen.
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- Author: Liliana Pavicic
- Publisher: HIPPOCRENE BOOKS
- ISBN-10: 0781812038
- ISBN-13: 9780781812030
- Format: 15 x 22.6 x 2 cm, minkšti viršeliai
- Language: English English
Croatia, a beautiful and geographically diverse country on Europe's Balkan peninsula, offers a sunny Adriatic coastline and breathtaking scenery, as well as a distinctive culinary tradition that combines central European, Mediterranean, and Near Eastern influences.
The more than 200 recipes feature classic dishes like Turkey with Pasta Tatters, Strudel with Sautéed Cabbage, and Black Risotto, which is prepared with cuttlefish ink. Also included are over 50 dessert recipes for fine tortes, cookies, and all variety of strudels (poppy seed, carob, apple, apricot, cheese, walnut and more). The authors' introduction to Croatia and its cuisine provides insight into the development of the culinary tradition through the centuries, as well as the specialties of the various regions in Croatia. The addition of a chapter on Croatian wines completes the culinary tour offered through the pages of this book.
Also included are time-saving tips and ideas for lightening the recipes to accommodate modern tastes and healthy lifestyles. The recipes are in a step-by-step format, and all are adapted for the North American kitchen.
Reviews