Marion Trutter Books

Blini, caviar, and borscht are familiar enough to many people, but what surprises might await us when we try ukha, khinkali, khachapuri, lahmadjo, or plov? Russia, Ukraine, and Caucasus offer a wealth of culinary delicacies that are hardly known to us, a myriad of foods and flavors fed by the most diverse influences and cultures at the intersection of Orient and Occident. The spectrum extends from traditional fish and meat specialties of the nomadic peoples in northern Russia to sweets with a touch of oriental flavor favored in Azerbaijan. This book explores the extraordinary breadth of this fascinating, multicultural cuisine in informative texts written by selected experts with deep understanding of the countries, paired with impressive photography. In addition to providing background information about the various lands and the foods that are typical of each of them, readers will find a generous selection of authentic recipes that invite them to explore this new culinary terrain up close and personal, through cooking, eating, and enjoying.

This book in the Culinaria series awakens the desire to discover Spain with all the senses. In 488 pages and over 1200 illustrations, it depicts the way that landscape, climate and diversity of cultures have shaped the cuisine of this richly varied country#151;from Alboraya in the Levante of eastern Spain to the northern city of Zaragoza, and from the ever-present garlic sauce aioli to the zamburi

Spain - its cuisine is as colorful as the country is large. While to the north the traditions of the wandering herdsmen are still maintained and tracking dogs search out truffles, exotic fruits that entered the country with the Arabs flourish in the south. This Culinaria title whets your appetite to explore Spain with all your senses. It describes an incomparable panorama of cultural and culinary traditions, as well as an overview of the most important winegrowing regions of the land. Its 380 pages and more than 1,000 photographs clearly illustrate how landscape, climate, and various cultures have left their mark on the diverse cuisine of the country - from Alboraya in the Levant to Zaragoza in the north, from the omnipresent garlic mayonnaise alioli to zamburina mussels. Numerous recipes drawn from every region ensure that the fascinating reading also becomes a feast for the palate.

Dieser Culinaria-Band lädt dazu ein, Spanien kulinarisch zu entdecken. Er bietet Einblicke in die kulturellen Traditionen und Weinregionen des Landes, während über 200 Rezepte die Vielfalt der spanischen Küche von Nord bis Süd widerspiegeln, geprägt von Landschaft, Klima und verschiedenen Kulturen.

Kuchyně každého národa je její příroda v hrnci," řekl katalánský spisovatel Josep Pla. S Culinarií Španělsko, navazující na knihu Culinaria Francie, budete tedy poznávat rozmanitosti španělské země, přírody i kultury a odstíny neznámých chutí její kuchyně. Už samotná odlišnost klimatických podmínek dává tušit, že zde nemůže existovat jednotná národní kuchyně. Na chladném a vlhkém severu najdeme jiné plodiny než v mírném klimatu u Středozemního moře nebo na chudé náhorní plošině středního Španělska. Recepty v knize reprezentují jednotlivé regionální kuchyně, které zůstávají věrné svým tradicím - máte možnost vyzkoušet například katalánský rybí kotlík, česnekovou polévku z kraje La Manche, valencijskou paellu či mandlové bochánky z Andalusie. Kniha je pozvánkou na kulinární cestu po Španělsku - cesta k srdci vede prostě žaludkem.