(From Olha Franko's book <em>Practical Kitchen</em>) Plum Knödel is a dish of Austrian, Hungarian, and Czech cuisine. The name "Knödel" comes from the Latin <em>nudel</em>, meaning "knot." During the 18th and 19th centuries, the influence of Bohemian cuisine on Austrian cooking became clearly apparent, and many Bohemian cooks brought their recipes to Vienna…
(From Olha Franko's book Practical Kitchen) Almond soup has been unjustly forgotten for more than 100 years. It is difficult to say in which country this cream soup was first prepared, but we observe that at roughly the same time, at Christmas, an almond cream soup was made as a symbol of prosperity and well-being. In Spain, renowned for its almond tree plantations…
(From Olha Franko's book <em>Practical Kitchen</em>) There are accounts that the Romans and Greeks added edible flowers to salads, and also ate candied flowers such as acacia, elderflower, nasturtium, cornflower, and zucchini blossoms. In the 15th century, the Italian philosopher and gastronomy scholar Bartolomeo Sacchi devoted a long chapter …
