Traditional Slovenian Cookery: over 100 classic dishes
4 Angebote vergleichen

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, booksandlibros.
SLOVENIA - CUISINE OF RICH DIVERSITY Slovenian cooking has great diversity in preparation which justifies its division into distinct culinary regions. Culinary borders within Slovenia roughly follow those dividing the country according to its seven major dialects, namely Koroka, Primorska, Notranjska, Gorenjska, Dolenjska, Stajerska and Prekmurje. Indeed, the difference in the vernacular is a consequence of various geographical barriers, the influence of adjacent cultures and division by historical and governmental borders. The classification of culinary and wine regions in this cookbook are justified by other peculiarities, such as the simple fact that the natives of Notranjska, Gorenjska, and Koroka, often had very little in their pantries. At the same time the larders of Stajerska and Prekmurje have always been more bountiful. One fact, however, stands for all regions: Slovenes have never been excessively copious in their cookery, possibly with the exception of the Pannonian east. As such, day-to-day cuisine in Slovenia is rather modest, conspicuously marked by the presence of potatoes and cabbage. Lavish feasts were only afforded on special occasions, such as Christmas, Shrovetide and Easter, as well as after harvest or at weddings. Fasting was by all means more frequent and lasted longer. Ancient chroniclers of Slovene lands believed this to be the reason for the salubrity, vitality and other virtues characteristic to the Slovenian people. Most of the recipes in this book are of a festive nature - as exemplified by the lavish Prekmurje Gibanica, whilst, at the extreme opposite, springtime was marked by indigence, manifesting itself in such extremes as dried and cooked turnip peelings - a renowned dish known as Hallelujah. Although characteristic, the era of springtime famines has, happily, long gone and festive cooking is increasingly found on the nation's dining tables. Hardcover, Oznaka: Mladinska Knjiga Zalozba, Mladinska Knjiga Zalozba, Skupina izdelkov: Book, Objavljeno: 2001, Studio: Mladinska Knjiga Zalozba, Prodaja rank: 7275893.

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, Green_Earth_Books.
SLOVENIA - CUISINE OF RICH DIVERSITY Slovenian cooking has great diversity in preparation which justifies its division into distinct culinary regions. Culinary borders within Slovenia roughly follow those dividing the country according to its seven major dialects, namely Koroka, Primorska, Notranjska, Gorenjska, Dolenjska, Stajerska and Prekmurje. Indeed, the difference in the vernacular is a consequence of various geographical barriers, the influence of adjacent cultures and division by historical and governmental borders. The classification of culinary and wine regions in this cookbook are justified by other peculiarities, such as the simple fact that the natives of Notranjska, Gorenjska, and Koroka, often had very little in their pantries. At the same time the larders of Stajerska and Prekmurje have always been more bountiful. One fact, however, stands for all regions: Slovenes have never been excessively copious in their cookery, possibly with the exception of the Pannonian east. As such, day-to-day cuisine in Slovenia is rather modest, conspicuously marked by the presence of potatoes and cabbage. Lavish feasts were only afforded on special occasions, such as Christmas, Shrovetide and Easter, as well as after harvest or at weddings. Fasting was by all means more frequent and lasted longer. Ancient chroniclers of Slovene lands believed this to be the reason for the salubrity, vitality and other virtues characteristic to the Slovenian people. Most of the recipes in this book are of a festive nature - as exemplified by the lavish Prekmurje Gibanica, whilst, at the extreme opposite, springtime was marked by indigence, manifesting itself in such extremes as dried and cooked turnip peelings - a renowned dish known as Hallelujah. Although characteristic, the era of springtime famines has, happily, long gone and festive cooking is increasingly found on the nation's dining tables. Hardcover, Oznaka: Mladinska Knjiga Zalozba, Mladinska Knjiga Zalozba, Skupina izdelkov: Book, Objavljeno: 2001, Studio: Mladinska Knjiga Zalozba, Prodaja rank: 7275893.

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Usually dispatched within 1-2 business days, plus odprema (če dobavljen).
Von Händler/Antiquariat, rbmbooks.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen

Lieferung aus: Deutschland, Versandfertig in 1 - 2 Werktagen, plus odprema (če dobavljen).
Von Händler/Antiquariat, Second City Books USA.
Gebundene Ausgabe, Oblika: Illustriert, Skupina izdelkov: Book.