Big Book about blanks, posts and holidays
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The book "Harvesting in Monastyan" in the new superbank. Traditional to Russian cuisine, sauing and salt can be called the most ancient methods of canning. But pickling and canning in sugar (preparation of jam) entered our kitchen later, but today they are widespread.
This book, in fact, about the dishes of the lean table, often tasted by us in the days of Petrov and the Assumption posts. Indeed, in July and August, not all vegetables still keep up with, young apples are not consecrated, so we are content with soaked apples and pears of the past harvest and pull out the last cans with salty cucumbers, tomatoes, peppers, and mushrooms from the cellar to free the new crop.
This book, 3rd in a row, chef Danilov, Moscow Monastery Oleg Olkhov about summer posts, and holidays and blanks, which are produced in monasteries for both the fraternity and laity
This book, in fact, about the dishes of the lean table, often tasted by us in the days of Petrov and the Assumption posts. Indeed, in July and August, not all vegetables still keep up with, young apples are not consecrated, so we are content with soaked apples and pears of the past harvest and pull out the last cans with salty cucumbers, tomatoes, peppers, and mushrooms from the cellar to free the new crop.
This book, 3rd in a row, chef Danilov, Moscow Monastery Oleg Olkhov about summer posts, and holidays and blanks, which are produced in monasteries for both the fraternity and laity
Author:
Author:Olkhov Oleg
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
Publication language:
Publication Language:Russian
Paper:
Paper:Melvpey
Series:
Series: Cooking. Author's kitchen
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:978-5-04-101585-5
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