"The Curse of White Cheese" by Milena Dimitrova

Table of contents:

"The Curse of White Cheese" by Milena Dimitrova
"The Curse of White Cheese" by Milena Dimitrova
Anonim

The author Milena Dimitrova has synthesized an unusual genre, extremely pleasant to read - millenism. Her new book The Curse of the White Cheese (Knigomania ed.) is devoured in small, delicious bites, but the whole book can be eaten in one go, cover to cover. As the TV host Uti Bachvarov advises:

That's what I'm going to recommend: gobble up the stories and recipes in this book, sprinkled with a solid sense of humor. They are a perfect way to forget our difficult everyday life and believe that life can be delicious and nourishing!

The book is an ideal gift for both women and men, light in weight and suitable for all seasons. Its 192 pages connect a fragrant, love-filled kitchen with journeys around the world and back into history. It goes all the way back to the dawn of civilization, when primates stood up on two legs and set aside fruits and tubers for breakfast the next morning.

Image
Image

The author recently sampled goose intestines and bat livers in the city of Chongqing, near Wuhan in China, but you can devour the reading without a protective mask. It has been approved by he alth authorities and law enforcement agencies and comes to you with the writer's review Zdravka Evtimova:

Intriguing stories, full of humor and at the same time very useful. Written with love and warmth. The book is a source of smiles that will brighten our tomorrow.

In the fifteen stories, you try Trappist beer, pour argan oil on your salad, roll with the bears in the spring meadows, get excited and even cry about "The Curse of the White Cheese". No joke, no scam! No cheats! Fresh produce, and at the price of spinach. The journalist Georgi Milkov also tried it and he clearly liked it:

From the big gum with modern Bulgarian literary brine, the piece you have taken out and are holding in your hand is very well ripened, with a wonderful structure and a unique aroma. Recommended reading for people who value good gastronomy for the soul. In The Curse of White Cheese, you'll find that food has not only its own history and geography, but also its own specific phonetics. Which makes this book even more nutritious.

The illustrations by Lyudmil Veselinov And from them, as well as from the texts about mussels, kingfish, chocolate and other irresistible desserts, comes an appetite not only for eating but also for reading. Don't be late to enjoy and cheer up, especially in the extraordinary setting!

Snippets

From the "History of Breakfast" chapter

Until now, we've been content with a very lean idea of the origins and types of breakfast! When, in what era do you suppose our two-legged tribe learned to stock up on calories at the start of the day? The dilemma has several correct answers at the same time.

• When it got so rich that it made a standard menu for sustenance - honey, eggs, corn, cassava.

• When sustenance ceased to depend on hunting and the chance of coming across edible roots.

• When homo sapiens began not only to extract, but also to accumulate food, stock up. All this happened continuously, at known intervals in a similar sequence and everywhere in the prehistoric habitats of the Earth.

Studies, which differ in claims and comprehensiveness, are unanimous only when delineating breakfast variety. Eating in the morning is a function of evolution in the animal world and in the brain activity of the ancestor. It depends on the objective factors - the Earth's climate, available plants and animal species, as well as work and living habits and cultural diversity. It will not be a coincidence that the world has breakfast differently. The French, for example, eat a croissant or a bread roll with pure butter in the morning. They smear it with jam and drink hot chocolate.

The British Empire mandated that products grown on farms and brought from the colonies be put on the plates.

The English breakfast trumps the Irish in baked beans. In Ireland, they start the morning with a beer and only then do the sausages, the egg, the grilled tomatoes and the muffin. The Japanese pragmatically eat breakfast with the rest of their dinner, but without beer. In the Land of the Rising Sun, they eat miso soup, the more extravagant eat kenshinjiru – chicken with rice. Africans give food in the morning only to children who go to school. Their mothers bake fufu, luku and ugali – katmi-like cakes made from ground cassava.

Russians call them lepyoshki, they may also be corn. They are watered with kefir, sometimes with vodka. Czech women, Austrian women, Slovak women, Hungarian women - the loving mothers with blond braids and white bonnets - have mixed their doughy snacks even in the dark. Polish women, being more cunning, buy ready-made napoleons, poppy seeds, favorki and other sweets. They are not as bad as factory products, but they put too much sugar in them in my opinion. What to do, we look more and more low-calorie as we age. The French and the Swiss throw the pancakes at the appearance of the pink-fingered Aurora. However, their secret trick is to leave the mixture of eggs, milk, flour, a few drops of oil and a pinch of s alt for at least an hour before frying. It doesn't hurt, it even helps, if the thick liquid is mixed already in the evening. It blends more harmoniously.

In Sozopol, I saw how the medieval art of the pancake was creatively developed, and not only in the filling. Pour the pancake mixture into a bottle with a funnel. Ham is more convenient to shake, stir and carry. I tried it the other way around and true, it's easier to control the measured amount for each pancake in the hot and lightly oiled pan. I deglaze my flakes with oil in advance and work on two hotplates simultaneously with two pans, thus shortening the hot stage of processing.

Look, the Serbs have ajvar and cream and something left from the grill last night.

Until now, we have been content with a too lean idea of the origin and types of breakfast! Its improvement accompanies the evolution in different continents and territories. The first meal of the day served as a locomotive for the human individual, it was an engine of progress, interest and knowledge. Because of the forward movement and despite the similar base of raw materials, the historical accounts of the breakfast also vary. Compared, the information often diverges by centuries and millennia and even sometimes contradicts itself.

Popular topic