Traditional Greek Cooking: The Food and Wines of Greece

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Price:
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By:
Garnet Publishing Ltd
  • Greece, with its hundreds of islands, has one of the richest cuisines among the Mediterranean countries a cuisine that has been profoundly and vividly influenced by its long history, glorious culture, the nature of its climate, and the zest of its people for good living and good food. In every household in Greece the kitchen is a small temple dedicated to taste, fresh ingredients, wonderful flavors and true simplicity of cooking. This dedication, together with the disarming warmth and enthusiasm of Greek hospitality is beautifully evoked in George Moudiotis's delightful and extensive collection of traditional Greek recipes. The book contains over 200 recipes, collected and tested by the author over a period of 40 years. With recipes and charming chapter introductions full of traditional and atmospheric detail, the book also gives guidance on regional variations and contains separate chapters on Greek fruits, cheeses, herbs and spices, and wines and how to select them. Each recipe is described in an easy and detailed way so that readers can produce a delightful Greek meal using ingredients readily available in most shops. The result is a comprehensive guide to authentic Greek cuisine that goes far beyond the standard fare of the tourist taverna. The book will attract anyone who has visited Greece and those who love Mediterranean cooking.
  • Author:
    George Moudiotis
    Binding:
    Hardcover
    Dewey Decimal Number:
    641
    EAN:
    9781859641170
    ISBN:
    1859641172
    Label:
    Garnet Publishing, Ltd.
    Languages:
    English
    List Price:
    $29.46
    Manufacturer:
    Garnet Publishing, Ltd.
    Number Of Items:
    1
    Number Of Pages:
    240
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    1998-09-01
    Publisher:
    Garnet Publishing, Ltd.
    Studio:
    Garnet Publishing, Ltd.
    Title:
    Traditional Greek Cooking: The Food and Wines of Greece

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