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

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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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9780395982112
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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 2018-12-25 04:36:51AM
Last Indexed 2019-01-16 04:52:38AM

Solr Details

accelerated_reader_interest_level
accelerated_reader_point_value 0
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auth_author2 Botsacos, Jim.
author Kremezi, Aglaia.
author2-role Botsacos, Jim.
author_display Kremezi, Aglaia
display_description
id ffde3106-721b-4519-f104-440c494283f9
isbn 9780395982112
last_indexed 2019-01-16T09:52:38.352Z
lexile_score -1
literary_form Other
literary_form_full Other
primary_isbn 9780395982112
publishDate 2000
record_details ils:a168506|Book|Books||English|Houghton Mifflin,|2000.|298 p. ; ill. ; 26 cm.
recordtype grouped_work
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