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upload/bibliotik/F/Foods of the Greek Islands, The - Aglaia Kremezi.epub
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 🔍
Molyvos (Restaurant);Botsacos, Jim;Kremezi, Aglaia Rux Martin/Houghton Mifflin Harcourt, Reprint, 2015
英语 [en] · EPUB · 39.9MB · 2015 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/upload/zlib · Save
描述
**The best-selling collection of simple, seasonal recipes for the foods of the Greek Islands from a Julia Child Award–winner, available for the first time in paperback.** In this book, called by __Time__ “the next best thing to a cruise through the Greek islands,” Aglaia Kremezi showcases the fresh, uncomplicated recipes—many of them vegetarian—that she collected from local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light, simple, and feature seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most of these recipes have never before been written down. All translate easily to the American home kitchen: Finger-Sized Fried Greens Pies; Onion, Tomato, and Feta Turnovers; Cod with Artichokes. Filled with lush photographs and stories of island life, __The Foods of the Greek Islands__ is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.
备用文件名
lgli/eng\_mobilism\1096847__Non-Fiction-Cooking__The Foods of the Greek Islands by Aglaia Kremezi\FoodsGreekIslands.epub
备用文件名
lgrsnf/eng\_mobilism\1096847__Non-Fiction-Cooking__The Foods of the Greek Islands by Aglaia Kremezi\FoodsGreekIslands.epub
备用文件名
nexusstc/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/c1e2b59fb05d86ca59534c3b2822e3c1.epub
备用文件名
zlib/Cookbooks, Food & Wine/Jim Botsacos, Aglaia Kremezi/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_3325811.epub
备选作者
Aglaia Kremezi; photographs by Aglaia Kremezi
备选作者
Botsacos, Jim; Kremezi, Aglaia
备选作者
Kremezi, Aglaia, Botsacos, Jim
备选作者
Jim Botsacos, Aglaia Kremezi
备选作者
Aglaia Kremezi; Jim Botsacos
备用出版商
Houghton Mifflin Harcourt Publishing Company
备用出版商
Publisher not identified
备用出版商
Holt, Rinehart & Winston
备用出版商
Mariner ; Hi Marketing
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Holt McDougal
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Clarion Books
备用出版商
Lifestyle
备用版本
Open Road Integrated Media, Inc., Boston, 2000
备用版本
Place of publication not identified] :, 2000
备用版本
United States, United States of America
备用版本
Boston, Massachusetts, 2000
备用版本
Boston, Mass., London, 2001
备用版本
2nd prt., PT, 2000
备用版本
November 14, 2000
备用版本
Reprint, 2000
备用版本
Mar 31, 2015
备用版本
Boston, 2015
备用版本
S.I, 2000
元数据中的注释
lg2083829
元数据中的注释
{"isbns":["0395982111","0544465024","0547348002","9780395982112","9780544465022","9780547348001"],"last_page":298,"publisher":"Rux Martin/Houghton Mifflin Harcourt"}
元数据中的注释
Source title: The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
备用描述
This New York Times Notable Book is "a real working guide to preparing the traditional dishes found all over Greece" ( Newsweek ). 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 eight years collecting the fresh, uncomplicated recipes of the local women, 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. "The author has combined her reportorial skills, scholarly interests and superb instincts as a cook who knows both American and Greek kitchens to produce recipes that are simple, direct yet exciting." #8212; The New York Times Book Review.
备用描述
<p>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.<br>
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.<br>
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.</p>
备用描述
In this book, called by Time "the next best thing to a cruise through the Greek Islands," Aglaia Kremezi showcases the fresh, uncomplicated recipes - many of them vegetarian - that she collected from local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light, simple, and feature seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most of these recipes have never before been written down. All translate easily to the home kitchen: Finger-Sized Fried Greens Pies; Onion, Tomato, and Feta Turnovers; Cod with Artichokes. Filled with lush photographs and stories of island life, The Foods of the Greek Islands is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand
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
Showcasing the recipes many of them vegetarian that were collected from local women, fishermen, bakers, and farmers. This book is filled with lush photographs and stories of island life. It is suitable for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.
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.
开源日期
2017-08-15
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