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Giving readers a taste of the ways in which the culinary traditions of other countries are shaping the way Athens eats today
why butter basting doesn’t work the way you think it does
and pointy slivered almonds
and Medovik (honey cake)
The Chanterelle Book (Olle Persson) Pennsylvania Giving readers a taste ofA charming collection of historical facts about and description of the appearance, geography, habitat, and culinary qualities of the delectable chanterelle mushrooms of Europe and North America. Includes a number of classic recipes. Fine color illustrations of chanterelles and their habitats by Bo Mossberg accompany the text.
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