The Foods Of The Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
ISBN-13:
9780544465022
ISBN-10:
0544465024
Edition:
Reprint
Author:
Aglaia Kremezi
Publication date:
2015
Publisher:
Harvest
Format:
Paperback
312 pages
Category:
European
,
International
,
Regional & International
FREE US shipping
on ALL non-marketplace orders
Marketplace
from $19.33
USD
Marketplace offers
Seller
Condition
Note
Seller
Condition
New
Brand New! Not overstocks! Brand New direct from the publisher! Ships in sturdy cardboard packaging.
Book details
ISBN-13:
9780544465022
ISBN-10:
0544465024
Edition:
Reprint
Author:
Aglaia Kremezi
Publication date:
2015
Publisher:
Harvest
Format:
Paperback
312 pages
Category:
European
,
International
,
Regional & International
Summary
The Foods Of The Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (ISBN-13: 9780544465022 and ISBN-10: 0544465024), written by authors
Aglaia Kremezi, was published by Harvest in 2015.
With an overall rating of 3.9 stars, it's a notable title among other
European
(International, Regional & International) books. You can easily purchase or rent The Foods Of The Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (Paperback) from BooksRun,
along with many other new and used
European
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $1.92.
Description
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.
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.
We would LOVE it if you could help us and other readers by reviewing the book
Book review
Congratulations! We have received your book review.
{user}
{createdAt}
by {truncated_author}