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The Foods Of The Greek Islands: Cooking And Culture At The Crossroads Of The Mediterranean

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Product Details:

HC :
320 Pages
Publisher:
Houghton Mifflin Inc.
Pub. Date:
Nov 01, 2000
Photos:
Color Photographs
Our Part #:
00749
ISBN-10:
0395982111
ISBN-13:
9780395982112

Description:

Aglaia Kremezi, a frequent contributor to Gourmet and an international authority on Greek food, spent the past eight years collection the fresh, uncomplicated recipes of the local women, as well as of the fishermen, bakers and farmers. Like all Mediterranean food, these dishes are light and healthful, simple but never plain, and make extensive use of seasonal produce, fresh herbs and fish. Passed from generation to generation by word of mouth, most have never before been written down. All translate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Pork Stew from Crete; Spinach, Leek and Fennel Pie from Skopelos; Rolled Baklava from Kos.

Related Categories:

Greek

Other Books By This Author:

  1. Mediterranean Hot and Spicy




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