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Author: June Molloy Vladička
Publisher:
ISBN: 9781999998134
Category :
Languages : en
Pages : 74
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Book Description
This book is, essentially, a love story. The story of an Irish girl who fell in love with a Lithuanian man, then fell in love with his country and its food. The book contains nine of June's favourite traditional Lithuanian dishes, including kugelis (potato pudding), cepelinai (potato dumplings), koldūnai (pasta dumplings) and SaltibarSčiai (cold beet soup). The recipes are explained in detail with step-by-step instructions and illustrations where required, making this book ideally suited to anyone attempting these dishes for the first time. Substitute ingredients are suggested where certain ingredients might be hard to find outside of Lithuania. Each recipe is accompanied by a short preamble about June's life in Lithuania and how the recipe was developed. The book also contains a number of stunning photographs of the Lithuanian landscape and wildlife.
Author: June Molloy Vladička
Publisher:
ISBN: 9781999998134
Category :
Languages : en
Pages : 74
Get Book
Book Description
This book is, essentially, a love story. The story of an Irish girl who fell in love with a Lithuanian man, then fell in love with his country and its food. The book contains nine of June's favourite traditional Lithuanian dishes, including kugelis (potato pudding), cepelinai (potato dumplings), koldūnai (pasta dumplings) and SaltibarSčiai (cold beet soup). The recipes are explained in detail with step-by-step instructions and illustrations where required, making this book ideally suited to anyone attempting these dishes for the first time. Substitute ingredients are suggested where certain ingredients might be hard to find outside of Lithuania. Each recipe is accompanied by a short preamble about June's life in Lithuania and how the recipe was developed. The book also contains a number of stunning photographs of the Lithuanian landscape and wildlife.
Author: Birutė Imbrasienė
Publisher:
ISBN: 9789955230953
Category : Cooking, Lithuanian
Languages : en
Pages : 0
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Book Description
Author:
Publisher:
ISBN: 9783929255560
Category : Cooking, Lithuanian
Languages : en
Pages : 109
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Book Description
Author: Justin G. Riskus
Publisher: Arcadia Publishing
ISBN: 0738598542
Category : Architecture
Languages : en
Pages : 130
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Book Description
Today, there are more than 100,000 Lithuanians in Chicago, making the city home to the greatest concentration of Lithuanians outside of the country itself. Their presence in Chicago began in 1834 and drastically increased during the 20th century as immigrants and their descendants sought work in the stockyards and other industries. Lithuanians in Chicago were dedicated to celebrating and preserving their unique culture, evident in its churches, schools, museums, and community centers in neighborhoods such as Bridgeport and Marquette Park. They also maintained ties to the homeland and played an important role in Lithuania's struggles for independence throughout the 20th century. Many prominent Lithuanian Americans are from the "City of the Big Shoulders," including football great Dick Butkus, actor John C. Reilly, and director Robert Zemeckis. The former president of Lithuania, Valdas Adamkus, was a resident of Chicagoland for nearly 50 years.
Author: Simon Bajada
Publisher: Hardie Grant Publishing
ISBN: 1743586493
Category : Cooking
Languages : en
Pages : 277
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Book Description
Baltic showcases the food culture of Estonia, Latvia, and Lithuania, three countries experiencing new energy and interest in their food scene. This book celebrates traditional dishes from each country and adapts them to create nearly 70 delicious recipes suitable for home kitchens the world over. Baltic cuisine is a mixture of Russian and German culinary influences with spices thrown in such as cardamom and cinnamon because the region is a historic trading point with Byzantium. Rather than strive to be authentic to the core, author Simon Bajada has selected those Baltic recipes most suited to international palates, curating a mix that is a combination of traditional and contemporary Baltic cuisine – tasty, basic, hearty food that makes use of simple techniques. Start your day with Curd pancakes with sour cream & blackberry jam, and learn how to make Black bread and Latvian hemp butter, or try some Summer's milk soup. Baltic is your starting point for experimenting with the flavours of this resurgent cuisine. The atmospheric photography captures the colour and vibrancy of the produce, local culture and landscapes as these countries emerge from 50 years of Soviet rule, reconnect with the past and embrace new promise for the future.
Author: Stanley Ginsberg
Publisher: W. W. Norton & Company
ISBN: 0393245225
Category : Cooking
Languages : en
Pages : 416
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Book Description
“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
Author: Raimonda Braddock
Publisher:
ISBN: 9781467590976
Category :
Languages : en
Pages :
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Book Description
Author: Tetiana Golikova
Publisher: Academic Press
ISBN: 0128117354
Category : Technology & Engineering
Languages : en
Pages : 300
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Book Description
Nutritional and Health Aspects of Food in Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania. The book addresses history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations, while also providing suggestions on how to harmonize these regulations to promote global availability of these foods. Analyzes nutritional and health claims relating to Eastern European foods Includes traditional and ethnic foods from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania Explores both scientific and anecdotal diet-based health claims Examines if foods meet regulatory requirements and how to remedy non-compliance Reviews the influence of historical eating habits on today’s diets
Author: Daiva Markelis
Publisher: University of Chicago Press
ISBN: 0226505316
Category : Biography & Autobiography
Languages : en
Pages : 218
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Book Description
Her parents never really explained what a D.P. was. Years later Daiva Markelis learned that “displaced person” was the designation bestowed upon European refugees like her mom and dad who fled communist Lithuania after the war. Growing up in the Chicago suburb of Cicero, though, Markelis had only heard the name T.P., since her folks pronounced the D as a T: “In first grade we had learned about the Plains Indians, who had lived in tent-like dwellings made of wood and buffalo skin called teepees. In my childish confusion, I thought that perhaps my parents weren’t Lithuanian at all, but Cherokee. I went around telling people that I was the child of teepees.” So begins this touching and affectionate memoir about growing up as a daughter of Lithuanian immigrants. Markelis was raised during the 1960s and 1970s in a household where Lithuanian was the first language. White Field, Black Sheep derives much of its charm from this collision of old world and new: a tough but cultured generation that can’t quite understand the ways of America and a younger one weaned on Barbie dolls and The Brady Bunch, Hostess cupcakes and comic books, The Monkees and Captain Kangaroo. Throughout, Markelis recalls the amusing contortions of language and identity that animated her childhood. She also humorously recollects the touchstones of her youth, from her First Communion to her first game of Twister. Ultimately, she revisits the troubles that surfaced in the wake of her assimilation into American culture: the constricting expectations of her family and community, her problems with alcoholism and depression, and her sometimes contentious but always loving relationship with her mother. Deftly recreating the emotional world of adolescence, but overlaying it with the hard-won understanding of adulthood, White Field, Black Sheep is a poignant and moving memoir—a lively tale of this Lithuanian-American life.
Author: Zachary Golper
Publisher: Simon and Schuster
ISBN: 1941393411
Category : Cooking
Languages : en
Pages : 344
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Book Description
Bien Cuit introduces a new but decidedly old-fashioned approach to bread baking to the cookbook shelf. In the ovens of his Brooklyn bakery, Chef Zachary Golper bakes loaves that have quickly won over New York's top restaurants and bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the bread to develop deep, complex flavours and a thick, mahogany-coloured crust - what the French call bien cuit, or 'well baked'. Golper recreates classic breads for the home baker along with an assortment of innovative 'gastronomic breads'.
