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1 Burnside Cooking and Food- Greek

This title in other editions

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

by

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

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

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

 

Synopsis:

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.

Synopsis:

Lavishly illustrated with color photos, this lively exploration of the varied cuisine of the Greek islands features uncomplicated recipes for light and healthful foods — simple but never plain — that make extensive use of seasonal produce, fresh herbs and fish.

About the Author

A journalist and photographer, AGLAIA KREMEZI lives on the Greek island of Kea, where she teaches cooking to travelers. She is a contributing writer for Saveur, Bon Appétit, Food & Wine, and others. She is the author of Vegetarian Mediterranean Feasts. Her best-selling The Foods of Greece won the Julia Child Award.

Table of Contents

Contents

Foreword xi Introduction 1

Meze More than Just Appetizers 16

Savory Pitas and Pies 48

Fish and Seafood Scarce but Excellent 72

Succulent Meat Lamb, Pork, Veal and Chicken 92

Beans, Rice, Bulgur and Pasta 146

Seasonal Salads, Vegetables and Potatoes 176

The Powerful Mysteries of Bread 206

Island Desserts Honey, Fruits, Nuts and Fresh Cheese 236

Basic Preparations 265 The Ingredients of the Greek Islands 273 Sources for Greek Products 285 Index 288

Product Details

ISBN:
9780395982112
Subtitle:
Cooking and Culture at the Crossroads of the Mediterranean
Other:
Kremezi, Aglaia
Author:
Kremezi, Aglaia
Author:
Kremezi, Aglaia
Publisher:
Rux Martin/Houghton Mifflin Harcourt
Location:
Boston :
Subject:
Europe - Greece
Subject:
Cookery, greek
Subject:
Greek
Subject:
Regional & Ethnic - Greek
Subject:
Molyvos (Restaurant)
Subject:
Cooking and Food-Greek
Copyright:
Edition Description:
Trade Cloth
Series Volume:
90-01
Publication Date:
November 2000
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
full-color photographs throughout
Pages:
312
Dimensions:
10 x 7.38 in 1 lb

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Related Subjects

Cooking and Food » Regional and Ethnic » Greek
Travel » Europe » Greece and Greek Isles

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean Used Hardcover
0 stars - 0 reviews
$9.50 In Stock
Product details 312 pages Houghton Mifflin Company - English 9780395982112 Reviews:
"Synopsis" by ,
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

 

"Synopsis" by ,
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.

"Synopsis" by , Lavishly illustrated with color photos, this lively exploration of the varied cuisine of the Greek islands features uncomplicated recipes for light and healthful foods — simple but never plain — that make extensive use of seasonal produce, fresh herbs and fish.
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