Veliki Narodni Kuvar: A Culinary Treasure of Serbian Cuisine
Veliki Narodni Kuvar (The Great National Cookbook) is a classic cookbook of Serbian cuisine, written by Spasenija Pata MarkoviÄ, a famous cook and writer. The first edition of the book was published in 1939, and it contains over 3000 recipes from various regions of Serbia and former Yugoslavia. The book is considered a culinary bible of Serbian culture, as it preserves the traditional dishes and cooking methods that have been passed down for generations.
The book is divided into 15 chapters, each covering a different category of food, such as soups, salads, meat, fish, pastries, desserts, drinks, etc. The recipes are written in a simple and clear language, with detailed instructions and tips. The book also includes some historical and cultural information about the dishes, as well as anecdotes and stories from the author's life. The book reflects the rich and diverse gastronomy of Serbia, influenced by various cuisines such as Turkish, Hungarian, Greek, Austrian, and others.
Veliki Narodni Kuvar is not only a cookbook, but also a valuable source of knowledge and inspiration for anyone interested in Serbian cuisine and culture. The book has been reprinted several times over the years, and it is still widely used and cherished by many cooks and food lovers. The book is also available in PDF format online, for those who want to access it digitally. Veliki Narodni Kuvar is a timeless masterpiece that celebrates the art and joy of cooking and eating.
Some of the dishes that can be found in Veliki Narodni Kuvar are typical of Serbian cuisine, such as sarma (cabbage rolls stuffed with minced meat and rice), Äorba (soup with various vegetables and meat), gibanica (cheese pie made with filo pastry), Äevapi (grilled minced meat sausages), pljeskavica (grilled meat patty), kajmak (creamy dairy product), ajvar (red pepper relish), and many others. The book also features dishes from other cuisines that have influenced Serbian gastronomy, such as Turkish baklava (sweet pastry with nuts and syrup), Hungarian gulaÅ (meat stew with paprika), Greek musaka (baked dish with potatoes, eggplant, and meat), Austrian Ånicle (breaded meat cutlets), and others.
Veliki Narodni Kuvar also offers recipes for various festive occasions, such as Christmas, Easter, Slava (family patron saint's day), weddings, birthdays, etc. The book explains the customs and traditions associated with these celebrations, as well as the symbolic meaning of some dishes. For example, for Christmas Eve, the book suggests preparing peÄenica (roasted pork), pasulj (bean stew), riba (fish), pogaÄa (bread), oruÅje (walnuts), med (honey), suvo voÄe (dried fruits), etc. For Easter, the book recommends making jaja (eggs), Åunka (ham), sir (cheese), salata (salad), kolaÄi (cakes), etc.
Veliki Narodni Kuvar is not only a collection of recipes, but also a guide for healthy and balanced eating. The book emphasizes the importance of using fresh and seasonal ingredients, avoiding artificial additives and preservatives, and cooking with moderation and care. The book also gives advice on how to prepare food for different types of people, such as children, pregnant women, elderly people, sick people, etc. The book also teaches how to preserve food by canning, drying, salting, smoking, etc. aa16f39245