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

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
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Manufacturer: Houghton Mifflin Harcourt
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The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean Features

ISBN13: 9780395982112
Condition: NEW
Notes: Brand New from Publisher. No Remainder Mark.
 

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Additional The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean Information

All translate easily to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time

Stretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. 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.

Stretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer.

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.

Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food.
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 Mediterranean since the time of Homer.

 

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