FRICOT INDIGENOUS

Featuring news and stories, opinion and reportage on
food security solutions and systems

INDIGENOUS FOOD PRODUCE + ARTISANAL FOOD PRODUCTS + TRADITIONAL RECIPES + SUSTAINABLE FOOD HUBS + SUSTAINABLE FOOD SECURITY SYSTEMS + SUSTAINABLE FOOD ARCHAEOLOGY + SUSTAINABLE FOOD HISTORY
Join us in our quest to identify the growers, horticulturists and farmers, the bakers, chefs and cooks who remain passionate about local food and traditional methods, explore the fairs, festivals and markets where the produce is as fresh as it gets and the street food is unforgettable, enjoy the cookery books that celebrate local food culture, learn the secrets of the legendary dishes, travel with us to explore the cafes, diners, restaurants, stalls, taverns and food hubs where the emphasis is on local and sustainable!

Agent wanted to represent our Around the World in 80 Legendary Dishes series and other books to publishers.




Local Food Knowledge

Featured Recipes

Aş Çorbasi

Einkorn
soup

Nodi d’amore

Love Knots
(Tortellini in Brodo)
Stuffed pasta in soup

Linzensoep Traditioneel

Traditional lentil soup

Speķa Pīrāgi

Bread rolls stuffed with pork crackling / bacon

Mutschli

Crispy bread rolls

Ninda Purpura / Küçük Ballı Ekmekler

Hittite, Babylon and Sumer honey breads

Frikadelle

Meatballs

Köfte

Ottoman-era meatballs

İçli Köfte

Bulgur meatballs


BREAD BOOK TRILOGY NEWSFLASH

The first book in the bread book trilogy by Robert Allen and Tim Schneider is scheduled for imminent publication. Hand Made Small Breads / Handgemachte Brötchen für Heimbäcker will be available as e-book and print book editions in English and in German. We have a dedicated site in German, Baking Adventures, and soon we will launch an English site of the same name.



Text © Fricot Indigenous 1998-2022
Photos © Fricot Indigenous 1998-2022 & Credited


2 thoughts on “FRICOT INDIGENOUS

  1. I would like to buy printed copy of the first edition of TRADITIONAL TASTES OF EUROPE. How do I do that? Please advise

  2. Hi Dejan, Please forgive us, we are behind schedule so the print copies will not be available until September. The PDF will be available fairly soon, send me your email address and we will send you a complimentary copy – foodsofeuropeproject@gmail.com. All the best, Robert, managing editor, Fricot Editions

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