The Foods of the Greek Islands: Cooking and Culture At the Crossroads of the Mediterranean Hardcover - 2000
by Kremezi, Aglaia
- Used
- Hardcover
- first
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.
Description
Standard delivery: 10 to 14 days
Details
- Title The Foods of the Greek Islands: Cooking and Culture At the Crossroads of the Mediterranean
- Author Kremezi, Aglaia
- Binding Hardcover
- Edition First Printing
- Condition Used - Very Good in Very Good dust jacket; Jacket rubbed.
- Pages 320
- Volumes 1
- Language ENG
- Publisher Houghton Mifflin, Boston
- Date 2000
- Illustrated Yes
- Bookseller's Inventory # 50400
- ISBN 9780395982112 / 0395982111
- Weight 2.35 lbs (1.07 kg)
- Dimensions 10.32 x 7.75 x 1.06 in (26.21 x 19.69 x 2.69 cm)
- Library of Congress subjects Cookery, Greek, Molyvos (Restaurant)
- Library of Congress Catalog Number 00061324
- Dewey Decimal Code 641.594
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Old Saratoga Books owners Dan and Rachel Jagareski have been selling books since 1996. After running an open shop for twenty years in the historic village of Schuylerville we now sell books online and at book fairs. We are members of the Independent Online Booksellers Association (IOBA). Our specialties include books about history, science, cooking, children's books, and the arts. Rachel is a graduate of the Colorado Antiquarian Book Seminar and has attended Rare Book School in Charlottesville, Virginia.
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Summary
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.