Rote Rübe

RoteRübe klein aber oho – und wunderschön

In handlicher Form bietet dieses Büchlein eine ungeahnte Vielfalt an Informationen und großartigen Rezepten.

Ideal auch als Mitbringsel statt der langweiligen Weinflasche oder Bonbonniere

PRESSESTIMMEN

Stadtflaneurin Barbara Denscher berichtet auf Ihrer Homepage über die Kleinen Gourmandisen (11.10.2015). “… Ausgesuchte Geschmackserlebnisse liefert Fischer dann mit einer Reihe von Rezepten, die von Kuriosem, wie etwa Rote Rübe als Kakaoersatz und einem Rote Rüben-Gugelhupf, über internationale Spezialitäten, wie Rote Rüben-Dip aus Ägypten, russischem Borschtsch und italienischen Rote Rüben-Teigtaschen, bis zu einem Rote Rüben-Smoothie und einer Rote Rüben-Quiche reichen. Und, so verrät Margot Fischer, auch als Gesichtsmaske sind Rote Rüben durchaus zu empfehlen.”

Armin Thurnher in FALTER 41/2015 vom 09.10.2015 (S. 54):
»Der sympathische Mandelbaum Verlag kreiert eine neue Reihe: Kleine Gourmandisen. Ohne Fotos, nur mit kluger, knapper Kulturgeschichte und Rezepten zu jeweils einem Lebensmittel, zuerst Rote Rübe, Maroni und Quitte. Im gleichen Verlag erscheint Von Mauracheln und krausem Ziegenbart. Pilzgerichte in Kochbüchern aus zwei Jahrhunderten. Autorin Helga Haas geht bis 1918; so nimmt sie noch das Aufkommen des Vegetarismus mit. Ein Kochbuchautor sprach damals von der “Zukunftsküche” als “letztem Rettungsanker zur Verhütung völliger Entartung der Menschheit”. Lesenswert. «

“Rendezvous mit Gourmandisen – Quitte, Maroni und Roter Rübe” titelt Helga Gartner am 23.10.2015 in der Tageszeitung Der Standard und schreibt weiter: “Der Herbst macht sich mit bunten Blättern und mehr Zeit zum Lesen bemerkbar. Die drei neuen Büchlein aus dem Verlag Mandelbaum sind eine gelungenes Angebot dafür. Sorgfältig recherchiert, launig beschrieben und wunderschön anzusehen, nehmen sie sich dreier herbstlicher Lebensmittel an.”

 

 

 

Weiterführende Literatur

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