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EAN-139780688154578   EAN-13 barcode 9780688154578
Product NameThe Glorious Foods Of Greece: Traditional Recipes From The Islands, Cities, And Villages
LanguageEnglish
CategoryBook / Magazine / Publication
Short DescriptionHardcover
Amazon.comA Buy on Amazon ~ 0688154573
SKUACOUK_BOOK_NEW_0688154573
Price New39.95 US Dollars    (curriencies)
Price Used5.09 US Dollars    (curriencies)
Width1.4 inches    (convert)
Height10 inches    (convert)
Length8 inches    (convert)
Weight46.56 ounces    (convert)
AuthorDiane Kochilas
Page Count512
BindingHardcover
Published04/01/2001
FeaturesUsed Book in Good Condition
Long Description

The Glorious Foods of Greece is the magnum opus of Greek cuisine, the first book that takes the reader on a long and fascinating journey beyond the familiar Greece of blue-and-white postcard images and ubiquitous grilled fish and moussaka into the country's many different regions, where local customs and foodways have remaained intact for eons.

The journey is both personal and inviting. Diane Kochilas spent nearly a decade crisscrossing Greece's Pristine mountains, mainland, and islands, visiting cooks, bakers, farmers, shepherds, fishermen, artisan producers of cheeses, charcuterie, olives, olive oil, and more, in order to document the country's formidable culinary traditions. The result is a paean to the hitherto uncharted glories of local Greek cooking and regional lore that takes you from mountain villages to urban tables to seaside tavernas and island gardens.

In beautiful prose and with more than four hundred unusual recipes -- many of them never before recorded --invites us to a Greece few visitors ever get to see. Along the way she serves up feast after feast of food, history, and culture from a land where the three have been intertwined since time immemorial.

In an informed introduction, she sets the historic framework of the cuisine, so that we clearly see the differences among the earthy mountain cookery, the sparse, ingenious island table, and the sophisticated aromaticcooking traditions of the Greeks in diaspora. In each chapter she takes stock of the local pantry and cooking customs. From the olive-laden Peloponnesos, she brings us such unusual dishes as One-Pot Chicken Simmered with Artichokes and served with Tomato-Egg-Lemon Sauce and Vine Leaves Stuffed with Salt Cod. From the Venetian-influenced Ionian islands, she offers up such delights asPastry-Cloaked Pasta from Corfu filled with cheese and charcuterie and delicious Bread Pudding from Ithaca with zabaglione. Her mainland recipes, as well as those that hail from Greec

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