Baltic
New & Old Recipes: Estonia, Latvia & Lithuania
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- 12,99 €
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- 12,99 €
Publisher Description
Baltic showcases the food culture of Estonia, Latvia, and Lithuania, three countries experiencing new energy and interest in their food scene.
This book celebrates traditional dishes from each country and adapts them to create nearly 70 delicious recipes suitable for home kitchens the world over. Baltic cuisine is a mixture of Russian and German culinary influences with spices thrown in such as cardamom and cinnamon because the region is a historic trading point with Byzantium. Rather than strive to be authentic to the core, author Simon Bajada has selected those Baltic recipes most suited to international palates, curating a mix that is a combination of traditional and contemporary Baltic cuisine – tasty, basic, hearty food that makes use of simple techniques.
Start your day with Curd pancakes with sour cream & blackberry jam, and learn how to make Black bread and Latvian hemp butter, or try some Summer's milk soup. Baltic is your starting point for experimenting with the flavours of this resurgent cuisine.
The atmospheric photography captures the colour and vibrancy of the produce, local culture and landscapes as these countries emerge from 50 years of Soviet rule, reconnect with the past and embrace new promise for the future.
PUBLISHERS WEEKLY
Bajada (The New Nordic), an Australian-born food writer and photographer living in Stockholm, explores the cuisine and the landscape of the region comprising Estonia, Latvia, and Lithuania in this scrumptious collection of nearly 70 recipes that includes both classic dishes and contemporary twists. The opening chapter highlights the Baltic love of dairy in offerings ranging from curd pancakes with sour cream and blackcurrant jam to a traditional dessert of milk ice with blueberries and hazelnuts. Herring and preserved fish are the stars of the seafood chapter, which includes a gravlax variation salmon cured in beer with poppy pancakes. A simple cucumber and honey snack stands out among treats culled from the garden, while a chapter entitled "Farm" is full of hearty fare like roast pork with braised red cabbage and buckwheat. There is a basic recipe for that European staple, black bread, which is also an essential ingredient of kvass, a fizzy drink made from fermenting the bread along with raisins. Soups show up in nearly every section, including a milk soup, a nettle and parsnip soup, and even a sweet bread soup among the dessert choices. Bajada's photos capture both foods and locales beautifully. This is an astute introduction to a little-explored culinary region.