Bulgarian National Cuisine - твърди корици
Цена:
37.00лв.
€18.92
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Код:12988
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Тегло:0.530 кг
Българска национална кухня на английски език.
This seems to me to be the real deal and the very last word on genuine Bulgarian cuisine. Most of the recipes lean heavily toward meat ingredients except, of course, for the salads which are chiefly reminiscent of Greek-type salads (no lettuce). There are also bounties of unique regional bread and dessert recipes which I doubt that you would find anywhere else.
It's not really a down-side of the work to point out that this book design wreaks of a 1950s American cookbook in its actual presentation.
The assembled food photos with the traditional chef standing behind these displays reveal mostly either dark or poorly-thought-out backdrops. In one background near a hotel, one can't help but notice lots of weeds where the lawn is in dire need of tending.
One particular "pile of sausage" photo (they use the term "mouth-watering" to describe this doubtful assemblage) was especially egregious-looking by contemporary Western standards. But this is not really a Western culture so customs are of course viewed differently there and I'm A-O-K with that – it just caught my attention.
But I actually got a real hoot while perusing a couple of the photos of one ancient old geezer who is portrayed on the back cover and in the colour photo section following page 80 as well. He's all dressed up in some form of brown official-looking civilian uniform and in one picture he's standing quite rigid, blowing through a tube into some form of a camel bladder, preparing to play the noted pipe which emerges on the bottom side.
This contrivance seems to be a very primitive and unadorned form of bagpipes. In a similar photo he's sitting among others basically doing the same thing with the bio-musical bladder. In both photos, I was thinking that he might have actually died prior to the photo-shoot, based upon his glassy expression and inflexible demeanor, and they perhaps went ahead and propped up the poor old guy to still achieve the celebratory ambiance. But, enough of that.
There are lots of organ meat recipes in here and certain ingredients are featured, most of which are truthfully not very popular here in the States (tripe, tongue, etc.). But on the bright side, there were lots of versions of beef, lamb, chicken, and soup dishes which I'm ready to try right away such as "Rustic Chicken Stew" (page 68).There are numerous large colour photos of these intriguing dishes, these pages not being numbered nor are they included in the total number of book pages.
So, if you're into ethnic and/or Eastern European foods, this book is certainly worthwhile. Author Plamen Slavchev tells us that Bulgarian dishes are most often extensions of foods from bordering Slavonic regions, Greece, and Turkey, and it would appear that this is so. One small caveat: the ingredients for the recipes are apportioned via the metric system but that's easy enough to convert.
So, if you're into ethnic and/or Eastern European foods, this book is certainly worthwhile. Author Plamen Slavchev tells us that Bulgarian dishes are most often extensions of foods from bordering Slavonic regions, Greece, and Turkey, and it would appear that this is so. One small caveat: the ingredients for the recipes are apportioned via the metric system but that's easy enough to convert.
Bulgarian National Cuisine – softcover by Plamen Slavchev is a vibrant culinary journey through the traditional flavors, regional specialties, and cultural heritage of Bulgaria. The book offers a rich tapestry of recipes that reflect the diverse influences of neighboring countries like Greece, Turkey, and Slavic regions, while preserving the authentic Bulgarian identity in every dish.
The collection leans heavily on meat-based recipes, showcasing staples such as lamb, beef, chicken, and organ meats like tripe and tongue. These are complemented by a variety of hearty stews, grilled delicacies, and rustic soups that speak to the rural traditions and seasonal cooking of the Bulgarian countryside.
Vegetarian options are present primarily in the form of salads, which resemble Greek-style preparations with fresh vegetables, cheese, and herbs, but notably exclude lettuce. The book also features regional breads, pastries, and desserts that are unique to Bulgaria, many of which are rarely found outside the country.
The visual presentation of the book evokes a mid-century aesthetic, reminiscent of 1950s American cookbooks, with assembled food photos and traditional chefs posed behind the dishes. While some backdrops and settings may appear dated or unpolished, they add a layer of authenticity and local charm that reflects the non-Western cultural context.
Among the more memorable images is a depiction of an elderly musician dressed in a brown civilian uniform, playing a primitive bagpipe made from a camel or animal bladder. These photos, though unconventional, contribute to the book’s celebratory tone and highlight the folk traditions intertwined with Bulgarian cuisine.
The recipes are written using the metric system, which may require conversion for some readers, but the instructions are generally clear, accessible, and easy to follow. The book includes large color photographs of many dishes, though these pages are unnumbered and not part of the official page count, adding a visual richness to the culinary experience.
Overall, Bulgarian National Cuisine is a compelling resource for anyone interested in Eastern European food, ethnic cooking, or culinary anthropology. Slavchev’s work stands as a testament to Bulgaria’s gastronomic legacy, offering both practical recipes and a cultural narrative that invites readers to explore the soul of Bulgarian cooking.
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Автор:Пламен Славчев
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Издателство:Скорпио
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ISBN:9789549082593
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Година:2022
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Страници:192
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Корици:твърди
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Състояние:отлично
