Download PDF by Naumann & Göbel Verlag: Alpine Cuisine: Our 100 top recipes presented in one

By Naumann & Göbel Verlag

Alpine-cabin enjoyable within the kitchen

Imagine returning to a country cabin and lucrative your self with a steaming bowl of bacon dumplings, Austrian noodles with cabbage or South Tirolian pancakes with sugar and dried fruit, after a thrilling day of climbing or snowboarding. That's the scrumptious flavor of the Alps. subscribe to us on a culinary travel of the mountains, from western Austria to northern Italy, and event the variety of the alpine kitchen: from conventional, hearty, easy domestic cooking to Mediterranean dishes with a mild touch.

- a large number of appealing recipes for the suitable remain in an alpine cabin
- nice images with each recipe

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Additional info for Alpine Cuisine: Our 100 top recipes presented in one cookbook

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They were fortunate because medieval man had not yet thought of plates to eat upon. Rather, he had his meat served onto loaves of bread called “trenchers,” used exclusively as a surface upon which food might lie. At the end of a feast these gravy-soaked trenchers were collected and distributed at the gates. And in Elizabeth’s time the poor were fortunate because a custom of politeness prevented the wealthy from drinking wine throughout their meals. indd 61 12/14/12 12:15 PM sip some mouthfuls from it and hand it back to the servant who then dumped the remainder into a bowl of dregs destined for the poor.

Indeed the recipes in The Forme of Cury, and in all other medieval cookbooks, closely resemble oriental and Arabic recipes still prepared today. They reveal that there was something more to the careful phrase, “best and royalest viander of all Christian kings,” than first meets the eye. Richard may easily have outvianded King Charles VI of France and King John I of Portugal and all the other kings of the Christian world. But somewhere in the East, somewhere among the lucky infidels, they had it better than he did.

Once the beer and the wine and the bread were made it was time to choose the ox, often so fattened that it could barely walk. Geese were spitted and roasted. Water was poured into enormous jars to cool. Pastry makers turned out elaborate desserts, sometimes even using snow in their concoctions, an amazing feat in that torrid climate. Later the entertainers would arrive, musicians and acrobats and dancers. Perhaps they were like the troop on one painting: four beautiful female musicians, dressed in graceful robes and ornate necklaces almost as full and as long as blouses.

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Alpine Cuisine: Our 100 top recipes presented in one cookbook by Naumann & Göbel Verlag

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