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The foods of the Greek islands: cooking and culture at the crossroads of the Mediterranean, including recipes from New York's acclaimed Molyvos restaurant

Book Cover
Average Rating
Publisher:
Houghton Mifflin,
Pub. Date:
2000.
Language:
English
Description
Stretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food. Aglaia Kremezi, a frequent contributor to GOURMET and an international authority on Greek food, spent the past eight years collecting the fresh, uncomplicated recipes of the local women, as well as of 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. Alltranslate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Potato Stew from Crete; Spinach, Leek, and Fennel Pie from Skopelos; Rolled Baklava from Kos. Illustrated throughout with color photographs of the islanders preparing their specialties and filled with stories of island history and customs, THE FOODS OF THE GREEK ISLANDS is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.
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ISBN:
9780395982112
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Grouping Information

Grouped Work ID ffde3106-721b-4519-f104-440c494283f9
Grouping Title foods of the greek islands cooking and culture at the crossroads of the mediterranean including reci
Grouping Author kremezi aglaia
Grouping Category book
Last Grouping Update 2018-11-04 04:46:44AM
Last Indexed 2018-11-15 04:44:58AM

Solr Details

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author Kremezi, Aglaia.
author2-role Botsacos, Jim.
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owning_library_aacpl Anne Arundel County Public Library
owning_location_aacpl Maryland City at Russett Library
primary_isbn 9780395982112
publishDate 2000
record_details ils:a168506|Book|Books||English|Houghton Mifflin,|2000.|298 p. ; ill. ; 26 cm.
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subject_facet Cooking, Greek, Molyvos (Restaurant)
title_display The foods of the Greek islands : cooking and culture at the crossroads of the Mediterranean, including recipes from New York's acclaimed Molyvos restaurant
title_full The foods of the Greek islands : cooking and culture at the crossroads of the Mediterranean, including recipes from New York's acclaimed Molyvos restaurant / Aglaia Kremezi ; photographs by Aglaia Kremezi
title_short The foods of the Greek islands :
title_sub cooking and culture at the crossroads of the Mediterranean, including recipes from New York's acclaimed Molyvos restaurant
topic_facet Cooking, Greek