Synopses & Reviews
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.
Review
and#8220;As much a travel book as any tourist guide . . . not just because of its lush pictures, but because itand#8217;s a real working guide to preparing the traditional dishes found all over Greece.and#8221;
Newsweek
and#8220;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.and#8221;
USA Today
and#8220;Gorgeous, authoritative.and#8221;
Atlantic Monthly
and#8220;Full of treats and remarkably appetizing . . . There is splendid stuff here, particularly for vegetarians.and#8221;
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 and 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
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
Mediterranean cooking using the slow cooker, with 125 recipes
Synopsis
With the combination of tradition, innovation, and ease that have made her recipes so popular, Michele Scicolone gathers intriguing dishes from every corner of the Mediterranean and streamlines them for the slow cooker. The range is eye-opening:and#160;from simplified and freshened classics like Greek shrimp with tomatoes and feta, to Israeli sweet and sour meatballs, to Moroccan vegetable tagine, to coffee-caramel flan from Spain. But Scicolone also serves up a profusion of fascinatingand#160;lesser-known dishes: a creamy polenta lasagna, a port-braised chicken from Portugal, a spiced frittata from Tunisia, and Bandit's Lamb, as well as her own seductive creations, like Cannoli Cheesecake.
About the Author
Michele Scicolone is the author ofandnbsp;The Italian Slow Cooker, Entertaining with the Sopranos, The Sopranos Family Cookbook, a New York Times bestseller, and Bistro Laurent Tourondel. Her 1000 Italian Recipes and A Fresh Taste of Italy were nominated for James Beard and International Association of Culinary Professionals Awards.andnbsp;
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