[PDF] My Food Odyssey Lithuanian Cooking Download eBook for Free

My Food Odyssey Lithuanian Cooking

Author: June Molloy Vladička
Editor:
ISBN: 9781999998134
File Size: 45,67 MB
Format: PDF
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This book is, essentially, a love story. The story of an Irish girl who fell in love with a Lithuanian man, then fell in love with his country and its food. The book contains nine of June's favourite traditional Lithuanian dishes, including kugelis (potato pudding), cepelinai (potato dumplings), koldūnai (pasta dumplings) and SaltibarSčiai (cold beet soup). The recipes are explained in detail with step-by-step instructions and illustrations where required, making this book ideally suited to anyone attempting these dishes for the first time. Substitute ingredients are suggested where certain ingredients might be hard to find outside of Lithuania. Each recipe is accompanied by a short preamble about June's life in Lithuania and how the recipe was developed. The book also contains a number of stunning photographs of the Lithuanian landscape and wildlife.

Cond Nast S Traveler

Author:
Editor:
ISBN:
File Size: 44,78 MB
Format: PDF, Mobi
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A Baker S Odyssey

Author: Greg Patent
Editor: John Wiley & Sons
ISBN: 0764572814
File Size: 61,23 MB
Format: PDF, Docs
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The James Beard Award-winning author of Baking in America travels the United States to pay tribute to the nation's diverse ethnic baking traditions with more than 130 recipes that represent the best of each culture's culinary heritage and its influence on American cuisine, accompanied by a DVD that features hands-on baking instructions.

From Russia With Lunch

Author: David Smiedt
Editor: Univ. of Queensland Press
ISBN: 0702257559
File Size: 17,75 MB
Format: PDF, ePub
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Eighty-two years after Moses Dibobis escaped from the Lithuanian hamlet of Birzai with nothing but a packed lunch, his grandson David Smiedt journeys back to the former Soviet enclave looking for a link to his grandfather that extends beyond a receding hairline and shared sense of humour. What he finds there is that premium vodka is cheaper than water, spa treatments are more than a little invasive and that Stalin theme parks and eccentric museums are just the beginning of the charms of this beguiling nation. By the end of his journey, David finally has an answer to his mother-in-law’s question: ‘Who are your people?’ In From Russia With Lunch, David Smiedt takes all that is irreverent about Molvania and combines it with a love of history and the bizarre to reveal a land unknown by many. Better still, he eats pigs’ ears so you don’t have to.

The Oxford Companion To Food

Author: Alan Davidson
Editor: OUP Oxford
ISBN: 019104072X
File Size: 56,82 MB
Format: PDF
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the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestlé, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.