Edesmatologion Makedonias is a small contribution to the national need to preserve the historical and cultural identity. From the first forms of life discovered in the lands of Macedonia to Alexander the Great, Byzantium and refugees who came from foreign lands, the beginning of the book attempts a historical and cultural journey. Next, the flavors are following: Siron with basquitan with garlic, barenika with cheese and minced meat. Wonderful soups such as borscht, meat soup and trachanosoupa. Meatballs and sherds, pork with sundried tomato and chopstick, orange duck, red sauce and mushrooms. In every county the flavors change, mutate. From the main delicious dishes we go to the dishes, the snacks. Oven bakes snails, a manza and spetsofai, pastry with eggs. Easter and Christmas flavors change, become more heavy and fragrant. Wonderful pastries and pies continue our tour, bobota pie, and pie with minced meat, a mushroom pie and a twisted, traditional bougatsa. In the seafood we will try, among other things, shrimp, cuttlefish, mussels, salmon in the oven, and then the deserts. Revani and triangles, roksakia and asoure, sherry, vizir parma, mesmerize with their delicious flavors, while spoon sweets such as rose, quince, grape, watermelon and filigree are traveling to other times. Finally, the hand-made liqueurs will make our mood and our wander around the place of the authentic flavors, traditions and customs that we have to keep and transfer to the next generations.
|Publication date||December 2004|
|Number of pages||270|
|Dimensions||28 × 21|
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