LAROUSSE GASTRONOMIA

 


      Mageiriki-2003

 Thymaste ton Hanimpal Lekter na traba apo ti bibliothiki toy enan tomo me syntages gia na apofasisei tini tropo tha mageirepsei ta myala toy thymatos toy; E, loipon, aytos o tomos einai sti diathesi sas, metafrasmenos sta ellinika, me 3.000 syntages mageirikis. Den milame gia ena aplo biblio. Prokeitai gia ti Biblo tis koyzinas, ena istoriko ergo poy protokykloforise to 1938 kai paremeine ektote stin koryfi ton biblion toy eidoys. Me dyo lekseis: Larousse gastronomias, kati san to Lintl-Skot tis geysis kai akomi parapano. H elliniki ekdohi basizetai stin anatheorimeni ekdosi toy 2001, me epimeleia toy Zoel Rompyson kai i metafrasi toy mporei na theorithei athlos. Ekatontades oroi poy aforoyn eidi psarion, spania hortarika, mpaharika, tropoys psisimatos kai mageirematos ehoyn apodothei apo omada metafraston kai sef. Otan oi oroi den mporoyn na apodothoyn me elliniki leksi (opos ta sebale, aliko, semize, kalore) tote yparhei ermineytiko simeioma poy den afinei apories. As aposafinisoyme kati gia to Larousse gastronomia. Den apeythynetai se ekeinoys poy theloyn na mathoyn pos ftiahnetai o moysakas. Ohi oti ypotimame to proto stadio myisis sti mageiriki alla aytos o tomos, me ta 4.000 limmata, einai gia finetsatoys meraklides me ntoktora sto tigani einai gia ekeinoys poy den tha skefthoyn oti prepei na plirosoyn 185 eyro gia na apoktisoyn ton tomo alla tha eygnomonoyn tin tyhi toys poy metafrastike. Giati, kaka ta psemmata, oso kala gallika kai na kserei kaneis olo kai kati tha toy diafeygei (pos to lene to salahi paradeigmatos harin;). Anaferoyme ta onomata ton synergaton stin elliniki ekdosi: Syntonismos: Anastasia Zarmponi. Metafrasi: Ioanna Karkani, Argyro Mandeli, Maria Oikonomidoy, Emmanoyil Tyrakis, Rebekka Biolari. Epimeleia limmaton: Aleksandros Papandreoy (executive chef). Epeksergasia limmaton: Anastasios Tolis (executive chef). Glossiki epimeleia: Anastasios Loykas. Na simeiosoyme episis oti o ekdotikos oikos poy anelabe to dyskolo egheirima (I. Floros) drastiriopoieitai ston horo toy stratiotikoy-diplomatikoy biblioy. To Larousse gastronomia ehei ola limmata se alfabitiki seira. Fthanoyme loipon sto limma toy gkreip froyt (gia na piasoyme ena eykolo deigma). Ksekina me tin analytiki perigrafi (diametros toy froytoy apo 11 os 17 ekatosta), anaferetai stin proeleysi kai pos aksiopoieitai (hymos, marmelada ktl.). Ola ayta se ektasi mias selidas. Sti syneheia, ypo ton ypotitlo Hriseis, mathainoyme oti otan serbiretai os epidorpio to gkreip froyt prepei na kopei se dyo kommatia kai alla polla praktika. Akoloythoyn dyo syntages os ksehorista limmata (me kokkino titlo oste na fainetai oti prokeitai gia syntages). Gia tin periptosi proteinontai: gkreip froyt gklase kai gkreip froyt me garides. Dimosieyontai fotografies ton eidon kai pinakas me ta haraktiristika ton gkreip froyt me ksanthia, roz kai kokkini sarka. Einai eksantlitiko. Stis 1.200 selides toy tomoy perilambanontai 400 syntages apo gnostoys sef (Zorz Mplan, Pol Mpokioyz, Alen Ntikas, Alen Pasar) kai peripoy 100 syntages palaion mageiron: Ogkist Eskofie, Prosper Montanie, Fernan Poya, Remon Olibe. Paroysiazontai syntages apo tis 22 eparhies tis Gallias (me harti kai ksenagisi sta topika proionta, me emfasi sta krasia). O filodoksos mageiras tha brei ola ta mystika gia na paraskeyasei saltses, zymes. Malista tha brei kai fotografies apo kathe stadio paraskeyis ayton ton basikon syntagon. Yparhoyn episis oi kanones gia to sosto strosimo toy trapezioy (poy mporei na apogeiosei ti diadikasia toy geymatos). Epipleon paroysiazontai ola ta ergaleia poy hreiazontai stin koyzina. Par' oti ehei ta panta gia ti gastronomia prepei na to poyme ksana: den einai alfabitari. Einai gia toys prohorimenoys. Den tolmo na po oti to hrisimopoiisa to ekana omos doro ston syzygo moy, o opoios moy metefere ton enthoysiasmo toy. LORI KEZA TO BIMA , 06-07-2003

FLOROS
Epimelitis: Robuson, Joel
Price :212.75 USD ( 185.00 )
 

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