A large book about blanks, posts and holidays. Olkhov O.

The book “Harvesting in Monastic” in the new superbank. Traditional to Russian cuisine, sauing and salting can be called the most ancient methods of canning. But pickling and canning in sugar (preparation of jam) entered our kitchen later, but today they are widespread. This book, in fact, about the dishes of the lean table, often tasted by us in the days of Petrov and the Assumption posts. Indeed, in July and August, not all vegetables still ripen, young apples are not sanctified, so we are content with soaked apples and pears of the past crop and pull out the last cans with salty cucumbers, tomatoes, peppers, mushrooms from the cellar to free the new crop. This book, the 3rd boss, the chef of Danilov, the Moscow male monastery Oleg Olkhov about summer posts, and holidays and blanks, which are produced in monasteries for both the brethren and the laity.