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THE KITCHEN OF THE SAINTS
What do we eat on Saint John and Saint George?
With which bread do we sweeten the Virgin Mary on her feast day?
Why does Saint Andrew want fries? Which Saint do we call both "Dolmada" and "Sfungato"? Why do we cook oil for the Prophet Elias? Which Saint loves xerotiganas and myzithropites? Almost all the Saints of the Orthodox calendar have their specialities, known and unknown, just as the great days of Christianity – Christmas, Easter, August 15th – have theirs.
In this book you will find 150 recipes to make every day a celebration, all year round.
THE HERBS KITCHEN
THE HERBAL CUISINE: The fragrant delight of herbs on our plate is an experience with a very, very old history. Historians of taste "catch" the smell of garlic in the food of the Assyrians and Sumerians 5,000 years ago, while in the meals of the Greeks of the 2nd BC. century they encounter anise in sweet wine, known since then for its soothing effect on the stomach, thyme and mint in roasted hare, fennel and sage in lamb meat, sylvia – a type of wild celery – flavoring their fish, fennel, cumin, rosemary and caper and so many more, which were included in the food not only for the smell but mainly for their healing properties.
THE TABLE OF GOD
Crete, Cyclades, Dodecanese and Italy open in this book the kitchens of their monasteries and reveal authentic recipes, tasty marriages of only natural ingredients but also haute cuisine cooking, which is not based on usually hard-to-find chemical elements. Nor are they water-boiled and immune.
Vegetables, pulses, homemade pasta, rice, pure meat, fresh fish, shepherd's and monastery cheeses, easy and delicious sweets, well-drinkable liqueurs and elixirs now come to your table, reviving memories of other times but also forgotten feelings, such as peace at mealtime, the enjoyment of frugality and gratitude to God and nature for their precious goods.
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