The festival New Wave The organizers of this summer Amber Hall will organize another ... 86

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Soon Latvians inspiration for cooking recipes will be able to draw on a book by one of the greatest masters of this post, at home - restaurant "Lime Gate chef, program Modern Latvian taste" season 3 winner and LTV1 program "Guest kitchen key person Raimonds Sommer. Book Sommer. Contemporary Latvian Cuisine Launches Publishing will release" White Book ". The book includes recipes English translation.
Sommer. Contemporary Latvian Cuisine conceived as a greeting Latvian chief keef monster national holiday - iekļautajās cookbook recipes are used in contemporary Latvian widely used products in addition to creating the book value. It is not only a great tool for the kitchen, but also to characterize this era cooking Latvian culture.
Latvians are always "tasted" good to eat, but eating habits have changed over time. Past skābputru, pea Pisu, KLOCKE and jelly instead entered into a completely other age atbikstošāki, dishes. Latvians, however, is naturally stick to check the value of the maximum of what nature can give right here at home.
Cookbook "Sommer. Contemporary Latvian Cuisine The author chief keef monster shares the idea that well-known and bred right here in Latvian products are introduced into everyday life in a simple and at the same time, original chief keef monster and unusual way. The chef creates chief keef monster a brand new kitchen - Latvian contemporary taste, where there are products such as quince, mountain ash, acorns and much more. This book will help anyone even for a moment to become an excellent cook and cook restaurant quality food as a meal Maker set out step by step.
"My deepest conviction is that if the product is grown and the result of Latvian, whether it is a dock, watercress, chief keef monster 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 in the history of today and that's what we eat today. "
The book found in snacks, soup, main course recipes. For example, the Jerusalem artichoke soup with candied quince; Camembert cheese with pumpkin jam and salad; chief keef monster duck egg omelet with rye bread, hemp butter and sorrel; wild boar stew with lingonberries, snails and zucchini with quail eggs, as well as rowan strudel, etc.
School receives book donations from the president and former students
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