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

Kremezi, Aglaia

Couverture souple

ISBN 10 : 0544465024 ISBN 13 : 9780544465022

Editeur : Rux Martin / Houghton Mifflin Harcourt, 2015

A propos du livre

Revue de presse :

For Aglaia Kremezi:

Julia Child Award Winner

For Foods of the Greek Islands:

“As much a travel book as any tourist guide . . . not just because of its lush pictures, but because it’s a real working guide to preparing the traditional dishes found all over Greece.” --Newsweek

“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.” --USA Today

“Full of treats and remarkably appetizing . . . There is splendid stuff here, particularly for vegetarians.” --The Times of London

"[The Foods of the Greek Islands] is the genuine item. . . . It reads like a love letter to her native land. . . . With its 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 review)

"Aglaia Kremezi's new cookbook brings the flavors of the Mediterranean to tables everywhere. --Boston Globe

"An astonishing collection . . . by the doyenne of Greek food writers." --Food & Wine

"I had to restrain myself from scrawling 'must try' beside yet another recipe 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

Présentation de l'éditeur :

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.

À propos de cette édition

• Éditeur: Rux Martin / Houghton Mifflin Harcourt
• Date d'édition: 2015
• ISBN 10: 0544465024
• ISBN 13: 9780544465022
• Reliure: Broché
• Nombre de pages: 312