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The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
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Manufacturer: Houghton Mifflin Harcourt
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The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean Features

ISBN13: 9780395982112
Condition: NEW
Notes: Brand New from Publisher. No Remainder Mark.
 

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Additional The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean Information

Stretching from the shores of Turkey 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 local women, as well 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.

Stretching from the shores of Turkey to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Passed from generation to generation by word of mouth, most have never before been written down.

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 local women, as well as of fishermen, bakers, and farmers.

 

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