Appearance of each new book is a celebration. When published cookbook, gourmet whole family SAROSA - in today's digital age, to hold a beautiful presentation, real spending is a great pleasure and well-being. And inspiring cookbooks - chefs draw from the experience of colleagues, readers - regale francisco de vitoria your eyes with beautiful photographs, culinary enthusiasts - go to the kitchen and try uzmeistarot their hands from touching recipes.
Today the restaurant "Lime Gate" festival celebrated Raymond Sommer - chef, whose name Latvian francisco de vitoria gourmets are no longer speak for themselves (the restaurant "Lime francisco de vitoria Gate" chef show "Modern francisco de vitoria Latvian taste" season 3 winner and LTV1 program "Guest kitchen" key person ") . His cookbook "Sommer. Contemporary Latvian cuisine "has 14 years of work and the result of a kind of compilation, which helped to put up the publishing house" francisco de vitoria White Book ". I also had the honor and pleasure to be present during the opening of the book festival and delight your eyes with beautiful expenses - attractively and beautiful photographs, eye-catching presentation of the food, natural flavor francisco de vitoria combinations. In other words, this cookbook is the real events of Latvian world of culinary heaven.
Now that the world needs to chant "local products" lozongu - in fact, not so much the place and the people, to the end can be "allowed to take" this idea, sheltering behind the only beautiful words, but filling them with true and in this case - very delicious contents. Flip through the new cookbook is clear: the name corresponds to the content in the food component of the non-long search you can find both the market francisco de vitoria and store. However, care must be taken that the dishes, as the title of the book is modern - here you will not find the peas with bacon, classic layered bread and similar things. But will get a fresh view of the quite simple materials as oat flakes, rowanberries, cauliflower and even potatoes.
"My deepest conviction is that if the product is grown and the result of Latvian, whether it is a dock, watercress, ostrich or corn, it has become a full member of the Latvian representative in the kitchen to prepare a meal of it myself, guests of the restaurant customers. It is a product of the Latvian taste. But I live in the moment, we all live in now, and we should be recorded francisco de vitoria in the history of today and that's what we eat today. "RZ
The book is divided into 4 parts: Snacks. Soups. Main courses. Desserts. How it looks like this nearly 200 pages thick edition is full of fresh ideas. Have you thought of that grain bread can be enjoyed along with butter fried chanterelles? Is chocolate sausage shape with cranberries and pumpkin seeds? Or potato pancake to build a large, all over the pan and served with goat cheese and onion? Interesting, is not it? Immediately warn that all dishes from AZ will not over power the beginner culinary world, but the challenges of loving good food lovers francisco de vitoria will definitely be well inspired to real work. Even after some raw materials will have to go either to the market or jāparunā with famous hunters. But now I know where smelšos ideas to pamper your guests and sometimes those moments when needed breath of fresh meals every day routine.
If separate cooking seems too complicated, select one of the recipes elements francisco de vitoria (sauce, spices, meat fillings, salads) and finished just that. It is interesting that each recipe clearly distinguishes between the various stages of preparation, so that you can easily understand the overall process.
I would add that I would have preferred a little more elaborate and more original part of the dessert - but we have so many garden and forest berries, honey and other garden bounty, what to put on the tooth chew! Addressed the colored ice cream recipes and in the near future plan to try the pumpkin ice cream.
Some recipe names insight: shortcrust pastry pie with apple filling puff pastry "delicacy" with berries tomato cream soup with croutons with drained sour cream vegetable chips with salsa eggplant ham with pickled cucumbers, hemp butter and horseradish
If you include a gourmet, this will certainly be a great gift for Santa's francisco de vitoria bag and inspire new feats of those who winter season is perhaps not quite the favorite season because of fading greens and other natural seafood range. In addition, recipes accompanied by a translation in English, so I am sure this book will travel far beyond the Latvian border, bringing our culinary traditions to a wider readership. A new and thorough record Latvian culinary history book, which will hopefully every year will become thicker and richer for new recipes.
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