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Foods of the Greek Islands : Cooking and Culture at the Crossroads of the Mediterranean by Aglaia Kremezi (2015, Trade Paperback)
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About this product
Product Identifiers
PublisherHarperCollins
ISBN-100544465024
ISBN-139780544465022
eBay Product ID (ePID)203538498
Product Key Features
Number of Pages312 Pages
LanguageEnglish
Publication NameFoods of the Greek Islands : Cooking and Culture at the Crossroads of the Mediterranean
SubjectRegional & Ethnic / Greek, General
Publication Year2015
TypeNot Available
Subject AreaCooking, Référence
AuthorAglaia Kremezi
FormatTrade Paperback
Dimensions
Item Height0.7 in
Item Weight28.4 Oz
Item Length10 in
Item Width7.4 in
Additional Product Features
TitleLeadingThe
Dewey Edition21
Reviews"As much a travel book as any tourist guide . . . not just because of its lush pictures, but because it's a real working guide to preparing the traditional dishes found all over Greece." Newsweek "In addition to a generous sampling of unusual dishes, Kremezi presents a detailed background on regional cuisine . . . The recipes are not overly complicated, and offer new ideas for familiar ingredients." USA Today "Gorgeous, authoritative." Atlantic Monthly "Full of treats and remarkably appetizing . . . There is splendid stuff here, particularly for vegetarians." The Times of London "Kremezi brings historical perspective to each recipe." People Magazine "[The Foods of the Greek Islands] is the genuine item...it reads like a love letter to her native land...with it's tempting photos and recipes it's the next best thing to a cruise through the greek islands." Time Magazine "The Julia Child Award-winning author returns with an equally engaging, personal take on the foods of Greece's many islands." Publishers Weekly, Starred Aglaia Kremezi's new cookbook brings the flavors of the Mediterranean to tables everywhere. --Sheryl Julian and Julie Riven Boston Globe "An astonishing collection . . . by the doyenne of Greek food writers." - Food & Wine "I had to restrain myself from scrawling 'must try' beside yet another recipes in Aglaia Kremezi's FOODS OF THE GREEK ISLANDS. In this book, her fourth, Kremezi could do for people who assume that Greek food involves little beyond moussaka and egg-lemon glop what Marcella Hazan did for people who thought Italian food was all veal marsala and lasagna. 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." New York Times Book Review Notable Book
IllustratedYes
Dewey Decimal641.59495
Intended AudienceTrade
SynopsisThe 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., 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. "An astonishing collection . . . by the doyenne of Greek food writers." -- Food & Wine
LC Classification NumberTX723.5.G
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