Lithuanian cuisine
Food and Celebrations
ISBN 978-609-8090-55-0
Formatas: 252 x 255 mm
Puslapių skaičius: 200
Svoris 1046 g
Kalba: anglų
Kieti viršeliai
Metai: 2014
Traditional Lithuanian festivals are being celebrated in accordance with natural rhythms for many decades already and are a part of our national Lithuanian culture. They are a source of ideas on how to reinvent the ancient traditions and keep them alive. Lithuanian cuisine is the same, as it retains traditions and inspires the chefs to learn and discover new flavours every time. And this cook book is the same, for the old cooking traditions are presented in modern way while offering an opportunity to celebrate, cook, taste and get in touch with our Lithuanian traditions.
knyga
puslapių
receptų
Christmas Eve dishes are made from legumes (peas, beans), grains (oats, wheat, barley),
poppy seeds, hemp, flaxseed, vegetables (potatoes, beats, cabbage, carrots), forest
(mushrooms, nuts, cranberries) and garden (apples, cherries, honey) goods.
They are mainly cold foods such as vegetable salads, cooked peas, beans, wheat,
mushrooms, herring, fish and also honey, dried fruit dishes and nuts.
Meat jelly, ham, hodgepodge with pig’s snout and ears, potato sausage,
roasted goose and cabbage were put on the table.
Bees stop carrying honey on St. Lawrence and bee-masters remove the frames and spin summer honey.
Honey was used instead of sugar.
