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You are holding in your hands the first Bulgarian cookbook by Petko Slavejkov, with which you will embark on a real culinary journey from the second half of the 19th century, filled with various recipes and tips. From pleasant soups, juicy kebabs, delicious pilafs, mainly cooked eggplants and other vegetables, many recipes for presalt (brine), to sweet experiences such as kadaifi and halva, a wide range of syrups, a rich assortment of wine and brandy, and finally tips for observing food and drinks, for improving the taste and for choosing products, Slavejkov presents various things native feasts and guidance, many of which are likely today locked up. The book of estates of the renaissance man and the builder of modern Bulgaria will immerse us in a long-gone time, in which he strives to expand the horizons and knowledge of the Bulgarian of that time in every possible way, including by improving his culinary culture.
