Recipes

and #8230; Opening of a new kind of food or a new dish has bolshee value for happiness of mankind, than opening of a new star and #8230;

Ansslm Brijja-Savarep “taste Physiology”

The Knowledge of a wide range of spices allows to dream and create in the course of preparation nishchi and to experiment in the field of preparation of dishes and foods of all nations of the world. Presented to our book more than two hundred aromatic plants, and also over two hundred sauces, seasonings and mixes of spices will allow our reader to get acquainted with cookery of the close and far people and actively to expand assortment of dishes which he prepares at home.

Quite probably, what reading descriptions of some dishes and combinations, the reader bewildered or doubt will shake a head, but that its surprise will be stronger (and there can be an admiration?) when it them will try!

We have picked up Separate original and well-known dishes so that their taste and aroma was close to the European tastes, and, in particular, to our tastes, and mainly, taking into account that it is possible to get in our market.

Certainly, dishes from various products "love" also different spices. For example, dishes from a bird - prefer majoran, a sage, a rosemary, chebrets, a basil, chaber. Pepper is better approaches To fish dishes fragrant and black, ginger, chebrets, a coriander, a bay leaf. Sweet and burning pepper, an onions are well combined with meat dishes napiform and garlic, pepper fragrant, a basil, majoran, issop red pepper. For sweet dishes from cottage cheese, and here the anise, ginger, vanilla and cinnamon are preferable to dishes from salty cottage cheese - fennel, a cucumber grass, issop, a basil, a balm, kress-salad. For omelettes and fried eggs approach: a tarragon, a basil, sweet Bulgarian pepper, fennel, chaber, a balm, black bitter pepper. For products from the test, compotes, juice, marmeladov, jelly, and for different spice-cakes it is good to add cinnamon, a basil, badjan, cardamom, an anise, ginger, a carnation.

But in the previous paragraph we have given only generalising picture with attempt to balance tastes and conclusions at times are constructed a pas of statistical data. And actually spices use in various mixes and compositions, in different parities, being guided sometimes exclusively personal taste and habits of the executor. Thus also receive, increasing or reducing a share of this or that component, immense scale of various shades of taste and aroma of foods.

Among recipes of the various foods resulted in this chapter, the reader will find but to a being three categories of dishes:

) simply interesting recipes of dishes with application of grasses, spices and seasonings;

) the well-known recipes of national and traditional dishes of the various people of different continents;

) recipes of dishes in which aromatic plants act in a role of the basic raw materials.

The Legend says, that in the Greek city of Paros once there was a majestic sculpture: the god of doctoring Asklepy (Romans named its Doctor), sitting on a throne, holds in the left hand a staff intertwined with a snake, personifying Wisdom. Nearby, opershis to it on a shoulder, stand Gidzheja (Hygiene) and Kulina (from here and the name "cookery").

The most ancient dream of the person is embodied In this monument - to cure illnesses by means of medicine and culinary art. We try to prove, that aromatic plants play it a considerable role.