Coming Fall 2014
Eat Smart in Denmark
How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure by Carol L. Schroeder and Katrina A. Schroeder
Within this guide you’ll find tips on how and what to order in Denmark as well as a culinary history of the country and an introduction to its quickly growing local foods trend. read more....
Eat Smart in Germany has received the following awards:
First Place (tie) in the 2014 Next Generation Indie Book Awards-Travel Book Category.
Finalist in the 2014 Eric Hoffer Awards for Excellence in Independent Publishing
Honorable Mention-Travel Guides in the 2013 Foreword Reviews IndieFab Book of the Year Awards.
Congratulations to author, Mary Bergin!
EAT SMART IN TURKEY
September 8 to 16, 2014
Come with us on a culinary odyssey through ancient, Ottoman, and modern Turkey, and get to the heart of the culture through an exploration of its scrumptious cuisine and wine. Sample the infinite variety of regional Turkish specialties in their natural setting. Delve into the secrets of Turkish dishes by participating in a cooking class. Visit bustling markets to learn about the herbs, spices and condiments prevalent in Turkish cookery. You’ll come away with a knowledge of the culinary traditions of Turkey and a deep appreciation of the magnitude of history and culture that this ancient land possesses.
But it’s not all about food and wine. We’ll see the major tourist sights in Istanbul, in the Mediterranean, and in magical Cappadocia, where we can take a sunrise balloon ride and gently soar above its surreal lunar landscape before landing for a champagne toast. And, we’ll still have time to shop and relax along the way.
Eat Smart in Morocco
October 10 to 18, 2014
Join us in getting to the heart of Moroccan culture through an exploration of her tantalizing cuisine. We will discover the secrets of Moroccan dishes by watching renowned chefs as well as home cooks prepare classic creations such as stew-like tagines; hearty, well-spiced soups; salads of ,raw or cooked vegetables in flavorful olive oil dressings; savory and sweet pastry delights; and signature dishes such as bestila, which is made with almost translucent pastry sheets, and the classic Berber couscous.
Also included will be talks on culinary topics and visits to bustling markets to learn about the herbs, spices and condiments that are prevalent in Moroccan cookery. We will also see the major tourist sights, yet still have time to shop and relax along the way.