Recipes from the Croatian Cuisine by Kasia Ryniak
Requirements: .ePUB Reader | 2.9 MB
Overview: The book is a collection of most popular recipes from the Croatian cuisine, selected by Kasia Ryniak of Blue Oleander.
The eclectic cookery of Croatia has its origins in the country’s turbulent history. From the Slavic culinary traditions brought from the Carpathian Mountains, through the Ottoman and Austro-Hungarian influence, and the historical dominance of Venetians on the country’s coast, to the most recent struggle for independence breaking away from Yugoslavia; all these events left a mark on Croatia’s traditional menu.
Despite Croatia’s relatively small territory, there are many kitchens accredited to respective regions. The Dalmatian cuisine enjoys much of the treasures derived from the sea; Slavonia’s cookery cultivates the fruits of its land, preserving many of the Slavic traditions, whereas Kvarner brings the tables of land and sea together. The Istrian kitchen, strongly influenced by the Italian cuisine, vastly exploits its coastal resources as well as the immense treasures of the peninsula’s rich soil.
Despite foreign influence for centuries, and the many years of forced integration that came with Yugoslavia, Croatia is trying to build its own culinary identity. The fame of the cuisine is yet to come, as the Croatian food industry producing great quality products, including olive oil, wine and cheese, will develop, enabling broader exports. For now, Croatian products abroad are scarce and expensive, and due to their extraordinary attributes, sought by connoisseurs. (…)
Genre: Non Fiction Cookbook
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