Cuisines of the Caucasus Mountains: Recipes, Drinks, and Lore from Armenia, Azerbaijan, Georgia, and Russia. Caucasians are famous for a creative and wonderful food that chefs developed over the years by using fresh seasonings and sour styles such as lemon and nasty apples. With healthy yet delightful ingredients like pomegranates, saffron, increased water, baby, essential olive oil, natural, vegetables, beans, fresh and dry fruits, and a variety of crazy, these 184 genuine tasty recipes provide many delightful options. The fictional excerpts, figures, and lore spread throughout the book will also attract the reader-chef on this cooking journey to one of the most famous mountain varies. Because of its regional and national variety, the brilliant and brilliant cooking of the Caucasus, spread with the history and attack of cure, the influence of spiritual organization, and the effects of governmental and social positioning or allegiance, signifies an assortment of tastes. We find different cooking affects from the Greeks, Romans, Persians, Arabs, Turks, and Central The natives as they passed through or populated the area, and there are also some Slavic or European benefits. Today, the local food is perhaps best described as a content melange of Local, Turkish, Ancient, and Mediterranean sea tasty recipes, with many changes and changes. –from the writer’s release
By Kay Shaw Nelson, 3 customer review, 2 stars, Last price: 20.09 USD Kindle Price: $0.00
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