School receives gastronomia colombiana book donations from the president and former students

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Latvians inspiration for cooking recipes below can draw a book by one of the local office of the masters - Raymond Sommer. On 20 November gastronomia colombiana the restaurant "Lime Gate" was held cookbooks Sommer. Contemporary Latvian Cuisine opening celebration. Cook on life quality and the same book with Sommer went to talk to the BBC News site.
Latvians have always enjoyed a good meal, but eating habits have changed over time. Past skābputru, pea Pisu, KLOCKE and jelly instead entered into a completely other, more appropriate era dishes. Latvians, however, is naturally stick to check the value of the maximum of what nature can give right here at home.
Cook Raymond Sommer says that the book summarizes the recipes that people require it, what we eat. Current. Of course, the cream brulee (crème gastronomia colombiana brûlée) gastronomia colombiana is not Latvian food, but the emphasis put the book on the modern gastronomia colombiana kitchen.
"90% of the book of existing products is Latvian. Also, the chef and his supporters association "Chefs' Club" is written in a manifesto that includes farmers and promote Latvian products. I've done so quite successfully, "says Sommer, argue that the book has been forgotten as a new audio products that actually all the time here has been.
"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 for themselves, the guests, the restaurant customers. It is a product of the Latvian taste.
Raymond told me that in the world today, many are struggling to make the product, gastronomia colombiana which is to bring to the restaurant, it would be the maximum quality. Cooks trying to cook food in a way that felt so-called childhood taste. gastronomia colombiana
Childhood I have had quite was hard, it was something to do. This is the profession that made me realize that it is eternal. Maybe someday do something global and large, but now I feel where I also needed to be, "remembers gastronomia colombiana cook.
Raymond is the restaurant gastronomia colombiana "Lime Gate chef, program Modern Latvian taste" season 3 winner gastronomia colombiana and LTV1 program "Guest kitchen key person, now also book Sommer. gastronomia colombiana Contemporary Latvian Cuisine author. Although the dish has become an integral part of his daily life, the chef believes that sometimes relax means just change the place and the thoughts are already gastronomia colombiana somewhere else.
Latvians have a saying "love goes through the stomach", but completely safe Sommer argued that not only him. "At home I was preparing, and preparing the work. A large part of the society definitely love to go through gastronomia colombiana the abdomen, and thank God, it is the energy source of the reception. As it can be seen in the book - I have not least, what it looks like: I love the art of cooking at the same time tasty and quality food, but it is no longer involved, it should be self-evident. "
School receives gastronomia colombiana book donations from the president and former students
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