Bream with spinach

Georgia has lots of rivers, lakes, reservoirs, and at the same time a great sea coast line but still we don't have a coulture of cooking fish. After reading these phrases there must appear a person, whose family has a lot of recepies of making fish dishes, survived from the ancestors. I want to tell this person: - You are one in a million and, we mortals, do not respect fish enough. So, I decided to show my respect: today we'll cook the Black Sea Bream (the same Black Sea crucian carp), with tasty white flesh and a pleasant aroma.

Beef Tenderloin with beer and coffee

Modern gastronomy is in many ways based on science and one of the applications that you meet in there is unconventional combination of products of different origins and type. This considers looking at the ingredients throught the organic chemistry, deconstructing them and studying their hydrocarbon components. To cut it short, if two different ingredients, like coffee and beef consists of enough number of similar aromatic admixtures and components, then these two products will suit to each other. Scientists think that if more than 20-22 admixtures are similar, then they are good to each other, like beer, coffee and the beef have 26 organic admixtures in common, which encourages trying and cooking this meal. I know some of you may think how beer and coffee can compliment beef, but remember that as this recipe is part of this culinary guide and as I was given this right to publish it, it means producers of this website have tried and liked it. So, let's respect the authors and the modern culinary. To the group of readers which will tell that their grandmas cooked this exact meal long time ago, I'm replying that apparently their grandmas were super cooks and that they were ahead of their time.