Montenegrin Cuisine
Frederic P. Miller, Agnes F. Vandome, John McBrewster
Montenegrin cuisine is a result of Montenegro's geographic position and its long history. The traditional dishes of Montenegro's heartland and its Adriatic coast have a distinctively Italian flavour which shows in the bread-making style, the way meat is cured and dried, cheesemaking, wine and spirits, the soup and stew making style, polenta, stuffed capsicums, meatballs, priganice, Rastan, etc.. The second large influence came from the Levant and Turkey, lately largely via Serbia: sarma, musaka, pilav, pita, burek, ?evapi, kebab and Turkish sweets like baklava and tulumba etc. Hungarian dishes goulash, satarash, djuvech are also very common. Last but not least, continental Europe made its mark mostly in the desserts department. crepes,...
ISBN: 978-6-1306-2871-0
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Книга по требованию
Дата выхода: июль 2011