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Legendary Dishes | Tajin Aldijaj طاجن الدجاج (chicken tagine)
ARABIA LEVANT NORTH AFRICA (EUROPE) This is a variable feast across the Arab world, every home and restaurant with its own interpretation, always personal, acutely traditional. Because it is one of the most popular dishes from the Levant to the Maghreb and from the Gulf to the Mediterranean, only the method is constant, the ingredients … Continue reading Legendary Dishes | Tajin Aldijaj طاجن الدجاج (chicken tagine)
Legendary Dishes | Sandwich di Prosciutto e Formaggio Tostato (toasted ham and cheese sandwich)
ITALY Ideally this should be made with the unsalted Tuscan bread. Any white loaf is suitable but the shape of the slice must be rectangular. Uniform ciabatta would suffice but the quantity of cheese would have to increase. Anyway the amount of cheese is personal, but it should be a mountain cheese, like Ossolano. 8 … Continue reading Legendary Dishes | Sandwich di Prosciutto e Formaggio Tostato (toasted ham and cheese sandwich)
Legendary Dishes | Wild Salmon Bake
IRELAND Men with Carrick-a-Rede salmon at Ballycastle in 1962 Irish wild salmon have benefitted hugely from Ireland’s cleaner rivers and now that they are protected there are less of these majestic fish on the open market. This is a traditional method for cooking fresh salmon. The oil from the nuts permeates the fish during baking, … Continue reading Legendary Dishes | Wild Salmon Bake
Legendary Dishes | Mackerel and Potatoes
IRELAND Pan-fried fresh mackerel and whole, boiled potatoes – the old favourite, when you can get it. Mackerel are capricious. Fishers have always known this. From Dinish to Cape Clear and around to Garinish, mackerel have defined the lives of coastal communities for countless centuries. Stephen Crane, an American writer who visited Cape Clear in … Continue reading Legendary Dishes | Mackerel and Potatoes
Legendary Dishes | Langouste Grillée (grilled crawfish)
FRANCE Antony Batt O’Sullivan of Allihies once made a living catching crawfish off the south-west coast of Ireland, but while the lobster has survived the crawfish is harder to find, and most crawfish sold in Europe is imported from India. They are needed because grilled crawfish is still very popular, especially in France. Crawfish with … Continue reading Legendary Dishes | Langouste Grillée (grilled crawfish)
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Pre-Publication
Free Limited Editon
The first volume of the Traditional Tastes of Europe series is imminent. fricot editors
Read the introduction, peek at the penultimate recipe list, claim a copy of the first print edition.
FABULOUS FRICOT
Fabulous Fricot will celebrate and promote indigenous food produce, local artisanal food products and traditional food recipes.
Fabulous Fricot will launch as a weekly magazine in August 2020.
For a glimpse of what to expect take a look at our test issues (on the right).
FRICOT EDITORIALS
MARCH 2020
Wild Plants and Plants to Save the Future
… continued on the next page.
Ask Anne for a Traditional Recipe
Fricot Editors have access to a large database of traditional recipes. If you cannot find what you want in Fabulous Fricot, tell Anne, ideally with the name of the recipe in the language of the country it is from.
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The English language edition of Fabulous Fricot is presently published by Small World Publishing, an Irish publishing house. In 2021 it will be transferred to our new multi-media house Editions Fricot as part of Fricot, which includes Fricot Educational, Fricot Experimental Kitchens and Fricot X (a food database based on blockchain technology). The new Fabulous Fricot will be published in English, French, German and Italian and will be available as an exclusive monthly magazine available to subscribers as a pdf.
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I would like to buy printed copy of the first edition of TRADITIONAL TASTES OF EUROPE. How do I do that? Please advise
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