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Chargement... Culinaria Russia (2007)par Marion Trutter
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Food and culture are inexorably tied together. Culinaria reports on every aspect of a country's cuisine within the context of the people who created it. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate. Aucune description trouvée dans une bibliothèque |
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What surprised me most of all, is that adzhika is written down as bell-pepper sauce, while in the original that I saw being made in Tbilisi bell pepper was only a small ingredient. There they used red pepper / chilli peppers as main ingredient.
Would the authors have adapted the recipes to reach a broader public? That would be a shame in my opinion. Write down the original recipe and then warn the reader it may be (very) hot and explain how to make it according to West-European taste. ( )