Download or read book Cooking Traditions of Bulgaria Second Edition written by Dony Donev and published by CreateSpace. This book was released on 2012-08-31 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bulgarian cuisine is distinct, yet eclectic at the same time with Mediterranean influence and flavors of its surrounding countries. Bulgaria borders the Black Sea, between Romania and Turkey. Greece is also a neighbor, along with Serbia and Macedonia to the west. This cookbook features 50 personal, but authentic recipes in attempts to further the tradition of keeping alive century old recipes of Bulgarian cuisine. I have tried to keep the recipes as authentic as possible with using American based ingredients and with every dish, dessert or drink there is a story to be told...

Download or read book Cooking Traditions of Bulgaria Expanded Second Edition Black and White written by Kathryn Donev and published by . This book was released on 2016-08-16 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bulgarian cuisine is distinct, yet eclectic at the same time with Mediterraneaninfluence and flavors of its surrounding countries. Bulgaria borders the BlackSea, between Romania and Turkey. Greece is also a neighbor, along withSerbia and Macedonia to the west.This cookbook features 50 personal, but authentic recipes in attempts tofurther the tradition of keeping alive century old recipes of Bulgarian cuisine. Ihave tried to keep the recipes as authentic as possible with using Americanbased ingredients and with every dish, dessert or drink there is a story to betold...

Download or read book The Food Cooking of Romania Bulgaria written by Silvena Johan Lauta and published by Aquamarine. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cooking.

Download or read book The Bulgarian Cookbook written by Ivaylo Piskov and published by . This book was released on 2010-10-04 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Bulgarian Cookbook book contains 143 recipes, which will bring to your table some of the best and the tastiest dishes from the traditional Bulgarian kitchen as well as meals from other cuisines across the Balkan Peninsula (Greece, Macedonia, Serbia, Croatia and Turkey). You will enjoy preparing and tasting every one of the meals! Bulgarian cuisine is one of its kind. Gourmets all over the world have been attracted for ages by the culinary temptations that Bulgaria offers. The traditional Bulgarian cuisine is a mixture of classic Bulgarian meals with dishes from the Slavonic, Greek, Turkish and other European cuisines. Cooking traditions in Bulgaria are centuries old. They have been kept alive by passing the unique Bulgarian recipes from grandparents and parents to children and grandchildren. The very same recipes are now available to you on the pages of this book. Bon Appétit!

Download or read book Ingredients of Change written by Mary C. Neuburger and published by Cornell University Press. This book was released on 2022-04-15 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ingredients of Change explores modern Bulgaria's foodways from the Ottoman era to the present, outlining how Bulgarians domesticated and adapted diverse local, regional, and global foods and techniques, and how the nation's culinary topography has been continually reshaped by the imperial legacies of the Ottomans, Habsburgs, Russians, and Soviets, as well as by the ingenuity of its own people. Changes in Bulgarian cooking and cuisine, Mary C. Neuburger shows, were driven less by nationalism than by the circulation of powerful food narratives—scientific, religious, and ethical—along with peoples, goods, technologies, and politics. Ingredients of Change tells this complex story through thematic chapters focused on bread, meat, milk and yogurt, wine, and the foundational vegetables of Bulgarian cuisine—tomatoes and peppers. Neuburger traces the ways in which these ingredients were introduced and transformed in the Bulgarian diet over time, often in the context of Bulgaria's tumultuous political history. She shows how the country's modern dietary and culinary transformations accelerated under a communist dictatorship that had the resources and will to fundamentally reshape what and how people ate and drank.

Download or read book Rebellious Cooks and Recipe Writing in Communist Bulgaria written by Albena Shkodrova and published by Bloomsbury Publishing. This book was released on 2021-01-28 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: How did people exist and resist in their daily lives under Soviet control in the Cold War period? Shkodrova's monograph shows how in communist Bulgaria many women passionately exchanged recipes with friends and strangers, to build substantial and impressive private collections of recipes. This activity was borderline contraband in going against the general disapproval of home cooking that formed part of the ideology of communism, in which home cooking was considered household slavery and an agent of patriarchalism. Private recipe collections were by far the preferred written source of culinary information, more popular than the state-approved commercial cookbooks. Shkodrova shows how these recipe collections held many different meanings for the women who collected them, from helping to navigate the communist economy, to enabling new friendships to be developed while engaging safely in power relations, and cultivating a sense of individual identity in a society where collective existence was prioritised and exalted. Drawing on primary sources including scrapbook cookbooks and working from the establishment of cookery classes before communism and their obliteration thereafter, Shkodrova presents a structured outline of the meanings of recipes exchange and home cooking for Bulgarian women under communism.

Download or read book Handbook of Animal Based Fermented Food and Beverage Technology Second Edition written by Y. H. Hui and published by CRC Press. This book was released on 2012-05-14 with total page 817 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources. The book begins by describing fermented animal product manufacturing and then supplies a detailed exploration of a range of topics including: Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives Exopolysaccharides and fermentation ecosystems Fermented milk, koumiss, laban, yogurt, and sour cream Meat products, including ham, salami, sausages, and Turkish pastirma Malaysian and Indonesian fermented fish products Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.

Download or read book Ancient Recipes of Bulgaria written by Evdokia Krusteva and published by CreateSpace. This book was released on 2013-09-13 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: This cookbook features nearly two dozen truly ancient recipes of Bulgarian cooking. Some of these dishes are distant relatives to ones found in ancient Roman manuscripts believed to have been compiled in the late 4th or early 5th century AD. Others are among those far before the time of Christ. As Bulgaria is a country of oral history, recipes are typically not written, but passed down from one generation to the next by experiencing the method of preparation. With nearly every dish in Bulgarian cooking comes a story and custom. This cookbook attempts to preserve these hundred year old stories for many years to come so they can continue to be passed down.

Download or read book Eating Culture written by Gillian Crowther and published by University of Toronto Press. This book was released on 2018-05-15 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: From ingredients and recipes to meals and menus across time and space, this highly engaging overview illustrates the important roles that anthropology and anthropologists play in understanding food and its key place in the study of culture. The new edition, now in full colour, introduces discussions about nomadism, commercializing food, food security, and ethical consumption, including treatment of animals and the long-term environmental and health consequences of meat consumption. New feature boxes offer case studies and exercises to help highlight anthropological methods and approaches, and each chapter includes a further reading section. By considering the concept of cuisine and public discourse, Eating Culture brings order and insight to our changing relationship with food.

Download or read book Romanian Bulgarian and Balkan written by Trish Davies and published by . This book was released on 2005 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gathers seventy traditional recipes from Romania, Bulgaria, and the Balkan peninsula.

Download or read book Bulgarian Recipes from Every Region In Full Color written by Nelli Dragova and published by Independently Published. This book was released on 2023-06-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This extraordinary cookbook takes you on a captivating journey through the diverse regions of Bulgaria, unraveling the secrets of its rich culinary heritage. What sets this book apart is its unique focus on organizing recipes by region, allowing you to explore the distinct flavors and cooking techniques that define each area. From the hearty and robust dishes of North Bulgaria to the tantalizing coastal delicacies of the Black Sea, and from the rustic charm of the Balkan Mountains to the fusion of influences in the Thrace Region, every page transports you to a world of unparalleled gastronomic delights. Immerse yourself in the vibrant tapestry of Bulgarian cuisine as you indulge in over 100 authentic recipes, carefully curated and beautifully presented. Delight in the bold flavors of classic dishes like Shopska salad, Kavarma meat stew, and Tarator cold cucumber soup. Experience the artistry of intricate pastries and desserts like Banitsa, Baklava, and the luscious Yogurt Cake. But this book is more than just a collection of recipes. It's a journey into the heart of Bulgarian culture, with captivating stories, historical insights, and stunning visuals that bring each region to life. Learn about the fascinating influences that have shaped Bulgarian cuisine throughout the centuries and gain a deeper understanding of the culinary traditions passed down through generations. "BULGARIAN RECIPES FROM EVERY REGION" is a true culinary gem, meticulously researched and expertly crafted. Whether you're an expat longing for a taste of home or a curious food enthusiast eager to explore new flavors, this book is a must-have addition to your cookbook collection. It's a celebration of the extraordinary diversity and exquisite flavors that make Bulgarian cuisine truly unique. Get ready to embark on a gastronomic journey that will transport your senses to the enchanting world of Bulgarian culinary delights. Order your copy of "BULGARIAN RECIPES FROM EVERY REGION" today and unlock the treasures of this extraordinary cuisine like never before.

Download or read book Handbook of Plant Based Fermented Food and Beverage Technology Second Edition written by Y. H. Hui and published by CRC Press. This book was released on 2012-05-17 with total page 825 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.

Download or read book Balkan Bite written by Shery Garbeva and published by Independently Published. This book was released on 2024-07-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Balkan Bite: A Taste of Memory from Bulgaria Dive into the heart of Bulgarian cuisine with "Balkan Bite: A Taste of Memory from Bulgaria," the ultimate Bulgarian cookbook that brings you a treasure trove of 50 traditional recipes accompanied by captivating stories from my life in Bulgarian. This recipe book is perfect for beginners and seasoned cooks alike, offering a quick and easy guide to mastering the art of Bulgarian cooking. Amazing photos Explore the rich and diverse flavors of Balkan food, from comforting stews to flaky pastries. Discover the difference between Bulgarian, Turkish, and Greek cuisines.Enjoy the stunning photos that bring each dish to life. This Bulgarian cookbook goes beyond the basics, presenting not only the most typical recipes but also hidden gems that showcase the true essence of Eastern European regional cooking. Whether you're meal prepping or looking for comfort food recipes, this book is your gateway to delicious and authentic Bulgarian meals. With a focus on simplicity and flavor, each recipe is designed to be accessible, ensuring that even beginners can create mouthwatering dishes with ease. Highlights include: Comprehensive Bulgarian Cook Book: Detailed recipes covering a wide range of Bulgarian cuisine. Quick and Easy Guide: Perfect for beginners looking to explore new flavors. Eastern European Regional Cooking: Discover the unique tastes of Bulgaria. Comfort Food Recipes: Heartwarming dishes that bring comfort and joy. Cultural Insights: Stories from my life that add depth and context to the recipes. Amazing Photos: Beautifully shot images that inspire and guide you through the cooking process. "Balkan Bite: A Taste of Memory from Bulgaria" is more than just a cookbook; it's a journey through the rich culinary heritage of Bulgaria, offering you a taste of the memories and traditions that make this cuisine so special. Perfect for anyone interested in Balkan food, this book will become a cherished addition to your kitchen library.

Download or read book Encyclopedia of Jewish Folklore and Traditions written by Raphael Patai and published by Routledge. This book was released on 2015-03-26 with total page 677 pages. Available in PDF, EPUB and Kindle. Book excerpt: This multicultural reference work on Jewish folklore, legends, customs, and other elements of folklife is the first of its kind.

Download or read book Handbook of Fermented Functional Foods Second Edition written by Edward R.(Ted) Farnworth and published by CRC Press. This book was released on 2008-05-28 with total page 602 pages. Available in PDF, EPUB and Kindle. Book excerpt: For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.

Download or read book Culture of Nonsalmonid Freshwater Fishes Second Edition written by Robert R. Stickney and published by CRC Press. This book was released on 1992-12-18 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culture of Nonsalmonid Freshwater Fishes, 2nd Edition presents an expanded, updated description of important techniques and practices for the culture of some of the most widely cultured nonsalmonid species used for human consumption (channel catfish, tilapia, carp) for stocking freshwater bodies for recreational fishing (bass, walleye, striped bass), and for bait (minnows). This new edition features the latest information on spawning, nutritional requirements, special culture requirements, tolerance to various water quality parameters, and types of diseases that can occur. It is an essential book for all aquaculturalists, agency fishery biologists, and students interested in freshwater aquaculture.

Download or read book The Cooking of Greece written by Matthew Locricchio and published by Cavendish Square Publishing, LLC. This book was released on 2012-01-15 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: Young chefs have been learning about the joy of cooking with Chef Matthew Loricchio's Superchef series for almost ten years. This updated and expanded second edition invites a new generation of readers to the kitchen to experience the satisfaction of preparing authentic international recipes and sharing their creations with friends and family. Each book opens with a region-by-region look at the focused country and their culinary traditions and contributions to international cuisine. This cultural introduction is followed with an overview of kitchen safety, food handling, and common sense nutrition, then on to a wide variety of recipes that range from soups and salads to main entrees and desserts. In addition to spectacular full color photos, each book is enhanced with line art demonstrating basic instructions and tips from the chef, making each recipe easy to follow.