Package 3 books - dishes, wines and Romanian traditions, by Radu Anton Roman, Paideia Publishing House - we were lucky friends who know how to cook. Horia and Marga Bernea genius appetizers rustic and spices, magnificent weather post as the long sweet long practiced simplicity ineffable, the pot of vegetables and stew mushroom spawn crisp and barbecues cordial accompanied symphonic large oenological discoveries.
Gabriel Liiceanu, experimenting feverishly between exotic and patriarchal dangerous mix (and juicy) sensations subtle and non-classifiable surprises, Beijing, Paris and Caracal reconciled with spectacular plume rigor. Mihai Oroveanu developed dictatorial and gentle, attentive to ornamentation, the halftone and sub-tastes, without neglecting, at the appropriate time, radical percussion protein. Mircea Dinescu, the sizzling, invader, vigorous, acute, able unexpectedly, the delicateturi narcotic, flavors sub-liminal, and cornering short supply registry changes, likely to occur under the palate, colorful explosions.
Contains:
- Romanian cooked meat dishes;
- Balkan dishes with a Romanian accent;
- Vegetable and post ecclesiasc cooked in Romanian;
Formed 135x260 and 400 pages.
Romanian edition.
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