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The Foods of Greece

Szerző
Fotózta
New York
Kiadó: Stewart, Tabori & Chang, Inc.
Kiadás helye: New York
Kiadás éve:
Kötés típusa: Vászon
Oldalszám: 256 oldal
Sorozatcím:
Kötetszám:
Nyelv: Angol  
Méret: 31 cm x 24 cm
ISBN: 1-55670-204-3
Megjegyzés: Színes fotókkal.
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THE FOODS OF
GREECE
The Mediterranean diet has been widely touted for both its delicious taste and its healthful qualities. Perhaps the healthiest cuisine of all is that of Greece. Since ancient times, olives and bread have been at the heart of Greek cooking, augmented with fresh vegetables, fish, grains, legumes, fruits, and small amounts of chicken, lamb, and veal. It is a cuisine filled with satisfying and delicious dishes—many of which could have been devised by modern nutritionists.
The Foods of Greece — written by the Athenian journalist Aglaia Kremezi with beautifiil food and location photography by Martin Brigdale—transports readers to the Greek islands and mainland with recipes collected fi-om the entire countiy. Most recipes can be made with readily available ingredients, but substitutions and mail order sources are included. The 135 recipes for such dishes as Artichoke, Carrot, and Fava Bean Stew; Mackerel Wrapped in Vine Leaves; Eggplant Pie with Walnuts; and Lamb... Tovább

Fülszöveg


THE FOODS OF
GREECE
The Mediterranean diet has been widely touted for both its delicious taste and its healthful qualities. Perhaps the healthiest cuisine of all is that of Greece. Since ancient times, olives and bread have been at the heart of Greek cooking, augmented with fresh vegetables, fish, grains, legumes, fruits, and small amounts of chicken, lamb, and veal. It is a cuisine filled with satisfying and delicious dishes—many of which could have been devised by modern nutritionists.
The Foods of Greece — written by the Athenian journalist Aglaia Kremezi with beautifiil food and location photography by Martin Brigdale—transports readers to the Greek islands and mainland with recipes collected fi-om the entire countiy. Most recipes can be made with readily available ingredients, but substitutions and mail order sources are included. The 135 recipes for such dishes as Artichoke, Carrot, and Fava Bean Stew; Mackerel Wrapped in Vine Leaves; Eggplant Pie with Walnuts; and Lamb Stew with Quinces highlight Greece's rich history. The entertaining text blends history, mythology, religion, and folldore to provide a fascinating context for Greek cuisine, making this a book to read as well as to cook from. Vissza

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