My Food Odyssey - Lithuanian Cooking

My Food Odyssey - Lithuanian Cooking
Author: June Molloy Vladička
Publisher:
Total Pages: 74
Release: 2018-03-31
Genre:
ISBN: 9781999998134


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This book is, essentially, a love story. The story of an Irish girl who fell in love with a Lithuanian man, then fell in love with his country and its food. The book contains nine of June's favourite traditional Lithuanian dishes, including kugelis (potato pudding), cepelinai (potato dumplings), koldūnai (pasta dumplings) and SaltibarSčiai (cold beet soup). The recipes are explained in detail with step-by-step instructions and illustrations where required, making this book ideally suited to anyone attempting these dishes for the first time. Substitute ingredients are suggested where certain ingredients might be hard to find outside of Lithuania. Each recipe is accompanied by a short preamble about June's life in Lithuania and how the recipe was developed. The book also contains a number of stunning photographs of the Lithuanian landscape and wildlife.


My Food Odyssey - Lithuanian Cooking
Language: en
Pages: 74
Authors: June Molloy Vladička
Categories:
Type: BOOK - Published: 2018-03-31 - Publisher:

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This book is, essentially, a love story. The story of an Irish girl who fell in love with a Lithuanian man, then fell in love with his country and its food. The
Lithuanian Traditional Foods
Language: en
Pages: 0
Authors: Birutė Imbrasienė
Categories: Cooking, Lithuanian
Type: BOOK - Published: 2007 - Publisher:

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Language: en
Pages: 277
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Type: BOOK - Published: 2019-10-01 - Publisher: Hardie Grant Publishing

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Baltic showcases the food culture of Estonia, Latvia, and Lithuania, three countries experiencing new energy and interest in their food scene. This book celebra
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Authors: Birutė Imbrasienė
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The Rye Baker: Classic Breads from Europe and America
Language: en
Pages: 521
Authors: Stanley Ginsberg
Categories: Cooking
Type: BOOK - Published: 2016-09-27 - Publisher: W. W. Norton & Company

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“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the ce