Sauces and Marinades of the Plains and Sea by Orvin Gorobach
The most popular cookbook to come out of the Vinish publishing house of Soramizu. It focuses on the local cuisine, which includes variants from many cultures due to the multicultural nature of the city and region.
A savory sauce for grilled breads
finely dice a tomato, onion, and gorzon and mix with garlic, salt and spicy peppers to taste. Leave for an hour for the flavors to meld.
a sweet but tart sauce for desserts or meats
chop six stalks of corbit, grill them and then boil with a cup of brown sugar syrup until reduced. Add a dash of salt and more water. Bring back up to heat and strain the liquid out to make the sauce, discarding the stalks.
A spicy fermented fish sauce based marinade.
Mix a quarter cup of fish sauce with the juice of one limon, cracked pepper, and noravon pepper. Soak chicken or fish in the marinade for several hours before grilling.
A silky smooth marinade with a bit of bite
Mix the extract of the green moor mallow with the fermented milk of the Grolm cattle. Then add chopped thyme, salt, and shisho. Then marinate chicken or beef overnight before grilling.
Example Sauces
Thom Sauce
A savory sauce for grilled breads
finely dice a tomato, onion, and gorzon and mix with garlic, salt and spicy peppers to taste. Leave for an hour for the flavors to meld.
Jumlin
a sweet but tart sauce for desserts or meats
chop six stalks of corbit, grill them and then boil with a cup of brown sugar syrup until reduced. Add a dash of salt and more water. Bring back up to heat and strain the liquid out to make the sauce, discarding the stalks.
Example Marinades
Orovian
A spicy fermented fish sauce based marinade.
Mix a quarter cup of fish sauce with the juice of one limon, cracked pepper, and noravon pepper. Soak chicken or fish in the marinade for several hours before grilling.
Mallovan
A silky smooth marinade with a bit of bite
Mix the extract of the green moor mallow with the fermented milk of the Grolm cattle. Then add chopped thyme, salt, and shisho. Then marinate chicken or beef overnight before grilling.
Document Structure
Publication Status
It is not in active publication at this time. There have been at least eight production runs of the hardcover in the common tongue (Gumknish). Twelve production runs in chapter pamphlets (ones that contain no pictures, commentary, and only a chapter at a time). At least one unauthorized publication run was made as well. Several print runs in Firim (Elvish), Honum (Dwarvish), Tiguanhum (Halfling), Minhon (Gnomish) and an unauthorized translation in Yivvit (Orcish).
Historical Details
Public Reaction
This is one of the most popular culinary books in all of Gorel. Most families in Soramizu have a copy and copies are found far from here translated in multiple languages.
Note: These are fictional recipes with realistic sounding ingredients, but are fictional. Do not cook these with the closed ingredients you find on a google search. Use your own judgement if you wish to create recipes that sound like the ones described and only use foods you know how to properly prepare.
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