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ADVENTURES IN THE SLAVIC KITCHEN
Acknowledgments
Introduction
Part I
The Origin of the Kitchen
The Professor of Sour Cabbage Soup, or Homage to William Pokhlebkin
In Defense of Sumptuous Eating
The Sons of Ursa Major
Tell Me What You Eat…
We Do Not Eat It!
Part II
Salo (Pig Lard)
The Blin
Kielbasa as a Political Measure
Vodka as Pure Alcohol
The Metaphysics of a Hangover
Soup Therapy
The Invention of Cheese
Hangover Cookery
A Holiday from Nothing, or Polish Bigos
The White Gold of Ukraine
Syr Dariya District Pilaf
Beef Liver Pate and Sardines in Tomato Sauce
Wine and Coffee
Part III
A Stitch in Time Saves Nine, or It’s Really Helpful to Have a Spoon for Dinner
The Modest Beauty of the Lenten Table
Kholodets (cold jellied meat) is not studen (cold gelatin meat)
Pelmeni (meat ravioli) are not Varenyky (cottage cheese or cherry dumplings)
Kasha, Porridges, and Gruels
Sweets and Whims
The Desire for Soup
The Formula for Borsht
Maslenitsa (Shrovetide), Blin!
Fresh Water Carp
Wild Salmon
Kulichi (Easter Cakes) and Dyed Eggs
Pies and Pirozhki
Cabbage – it is the Head!
Smooth Jams and Lazy Preserves
Is eggplant really “blue”?
The Kitchen of a Hot Summer Day
Salads: Advices and Recipes
Five More Kinds of Soup
Polenta, or in another word – It’s Mamalyga
Fried Potatoes, Boiled Potatoes…
Pickled and Marinated Vegetables
Home-made Fast Food
Part IV
Hamburg and Munich
The Munich Strategy
Berlin, Germany
Lucerne, Switzerland
Aqaba, Jordan
Tomso, Norway
Vilnius, Lithuania
Riga, Latvia
Kishinev, Moldova
One of the ways to get acquainted
The traveler is in panic
Kyiv, Ukraine
The Belly of Kyiv
Farewell, green city…
Endnotes
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