Additional information
by Eva Ulrick (Author)
Bulgarian cuisine is representative of the cuisine of Southeast Europe. It shares characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the vast variety of local Bulgarian dishes. Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products, wines, and other alcoholic drinks such as rakia. The cuisine also features a variety of soups, such as the cold soup tarator, and pastries, such as the filo dough-based banitsa, pita, and the various types of börek.
Main courses are very typically water-based stews, either vegetarian or with lamb, goat meat, veal, chicken, or pork. Deep-frying is not common, but grilling - especially different kinds of sausages - is very prominent. Pork is common, often mixed with veal or lamb, although fish and chicken are also widely used. While most cattle are bred for milk production rather than meat, veal is popular for grilling meat appetizers (meze) and in some main courses. As a substantial exporter of lamb, Bulgaria's own consumption is notable, especially in the spring.
This book is packed with an array of Bulgarian cuisines. This book contains all the information you need to get the best out of this journey. The recipes are written clearly and concisely. Each recipe also comes with its sets of accompanying instructions, and they are written in step-by-step formats to carry you along through the way. The recipes also cover the meal major courses to ensure that you have an assortment of sumptuous dishes at every table.
