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It is common knowledge that over the course of our long history, man began to consume honey to sweeten his food long before the appearance of sugar obtained from sugar cane or sugar beet. In connection with this fact, the origin of culinary products on honey is lost in the distant past. However, in many parts of the world, preparations based on this wonderful gift of nature have been elevated to the rank of a “traditional dish” that has glorified the cuisine of the respective countries throughout the world. As an example, let's mention the "honey gingerbread" from the GDR, Poland, the FRG and Czechoslovakia, the French "nougat", which turned into "torrone" in Italy and "turron" in Spain, the well-known marshmallow or sweets on honey. If we add to them the recipes of dishes and drinks with honey, less known in our country, we will get a fairly complete picture of the use in cooking of this well-known natural product with exceptional properties that contribute to the preservation of biological balance and human health. A few years ago, the idea to collect honey recipes in a single book prompted the author to translate recipes taken from publications in the specialty that are close to the Romanian culinary tradition, as well as to collect local recipes in which honey is the main product. In this book you will find a whole range of tips on honey recipes available to any housewife with some skill. In keeping with the good tradition of Romanian cookbooks, a number of general tips about the storage and use of honey are outlined, with the hope that our recipes will also serve as an encouragement for the wider use of honey in the kitchen.

Data sheet

Publisher Бухарест. Апимондия
Publication date 1987
Number of Pages 144
Bookbinding Softcover
Language Russian

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