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The foods of the Greek islands : cooking and culture at the crossroads of the Mediterranean, including some recipes from New York's acclaimed Molyvos Restaurant, owners, the Livanos family, executive chef, Jim Botsacos 🔍
Aglaia Kremezi; photographs by Aglaia Kremezi Houghton Mifflin Harcourt Publishing Company, Boston, Massachusetts, 2000
英语 [en] · PDF · 30.0MB · 2000 · 📗 未知类型的图书 · 🚀/ia · Save
描述
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. 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 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.
备选作者
Kremezi, Aglaia, Botsacos, Jim
备选作者
Aglaia Kremezi; Jim Botsacos
备用出版商
Boston: Houghton Mifflin
备用出版商
Mariner ; Hi Marketing
备用出版商
Holt McDougal
备用出版商
Clarion Books
备用版本
United States, United States of America
备用版本
Boston, Mass., London, 2001
备用版本
2nd prt., PT, 2000
备用版本
November 14, 2000
备用描述
A brightly illustrated survey of the richly varied cuisine of the Greek islands of the Mediterranean features a host of delicious recipes from New York's acclaimed Greek-style restaurant, Molyvos, including simple, healthful traditional dishes that emphasize seasonal produce, fresh herbs, and fish. By the award-winning author of The Foods of Greece. 20,000 first printing.
备用描述
The sharing of food whenever a whole family or a bunch of friends gather around the table is typical of the traditional Greek way of life.
备用描述
xii, 298 p. : 27 cm
开源日期
2023-06-28
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