The Foods of the Greek Islands

The Foods of the Greek Islands PDF Author: Aglaia Kremezi
Publisher: HMH
ISBN: 0547348002
Category : Cooking
Languages : en
Pages : 323

Book Description
This New York Times Notable Book is “a real working guide to preparing the traditional dishes found all over Greece” (Newsweek). 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. 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 eight years collecting the fresh, uncomplicated recipes of the local women, fishermen, bakers, and farmers. 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. All translate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Potato Stew from Crete; Spinach, Leek, and Fennel Pie from Skopelos; Rolled Baklava from Kos. Illustrated throughout with color photographs of the islanders preparing their specialties, and filled with stories of island history and customs, The Foods of the Greek Islands is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand. “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.” —The New York Times Book Review

Ikaria

Ikaria PDF Author: Diane Kochilas
Publisher: Rodale
ISBN: 1623362954
Category : Cooking
Languages : en
Pages : 326

Book Description
The remote and lush island of Ikaria in the northeastern Aegean is home to one of the longest-living populations on the planet, making it a "blue zone." Much of this has been attributed to Ikaria's stress-free lifestyle and Mediterranean diet--daily naps, frequent sex, a little fish and meat, free-flowing wine, mindless exercise like walking and gardening, hyper-local food, strong friendships, and a deep-rooted disregard for the clock. No one knows the Ikarian lifestyle better than Chef Diane Kochilas, who has spent much of her life on the island. Part cookbook, part travelogue, Kochilas's Ikaria is an introduction to the food-as-life philosophy and a culinary journey through luscious recipes, gorgeous photography, and captivating stories from locals. Capturing the true spirit of the island, Kochilas explains the importance of shared food, the health benefits of raw and cooked salads, the bean dishes that are passed down through generations, the greens and herbal teas that are used in the kitchen and in the teapot as "medicine," and the nutritional wisdom inherent in the ingredients and recipes that have kept Ikarians healthy for so long. Ikaria is more than a cookbook. It's a portrait of the people who have achieved what so many of us yearn for: a fuller, more meaningful and joyful life, lived simply and nourished on real, delicious, seasonal foods that you can access anywhere.

The Foods of Greece

The Foods of Greece PDF Author: Aglaia Kremezi
Publisher: Echo Point Books & Media
ISBN: 9781635615586
Category : Cooking
Languages : en
Pages : 258

Book Description
The Greek diet, with its abundance of vegetables, grains, legumes, fruit and small amounts of meat, is among the healthiest and most delicious of the Mediterranean cuisines. In The Foods of Greece, renowned food journalist Aglaia Kremezi shares 135 savory recipes from her homeland in a historical context, complete with 150 stunning photographs.

Food of Greece

Food of Greece PDF Author: Vilma Chantiles
Publisher: Simon and Schuster
ISBN: 0671750968
Category : Cooking
Languages : en
Pages : 388

Book Description
From Simon & Schuster, Vilma Liacouras Chantiles' The Food of Greece includes the food, folkways, and travel across the mainlands and islands of Greece. The Greek national character is reflected in recipes for favorite gourmet and common dishes from appetizers and soups to fruits, nuts, and desserts. The Food of Greece

The Islands of Greece

The Islands of Greece PDF Author: Rebecca Seal
Publisher:
ISBN: 9781742707693
Category : Cookbooks
Languages : en
Pages : 0

Book Description
A travel and food journey around the magical Greek Islands. Rebecca Seal and Steven Joyce have been traveling to the Greek Islands on holiday for years, drawn back time and again by the glorious weather and delicious cuisine. In The Islands of Greece, Rebecca shares her favorite recipes from their travels, celebrating Greece’s regional specialties. Simple yet delicious, they capture the very essence of the islands, using fresh produce and classic Greek flavors in remarkable combinations.Feast on classics like stuffed calamari or chargrilled eggplant salad, or experiment with a more modern pork souvlaki with apples and pancetta. For a sweet treat, Rebecca’s polenta cake with figs and pine nuts is impossible to resist. Beautiful photographs compliment the recipes and capture the magic and glitz of these stunning islands, from Crete to Mykonos, Santorini to Rhodes.

Aegean

Aegean PDF Author: Marianna Leivaditaki
Publisher: Kyle Books
ISBN: 0857838938
Category : Travel
Languages : en
Pages : 369

Book Description
'A delicious evocation of place and memory from one of my favourite cooks.' Allan Jenkins, Editor of Observer Food Monthly 'This book is so much more than a cookbook, it's a love song to a very special place and we are lucky to have the brilliant Marianna as our guide.' Itamar Srulovich, co-founder of Honey & Co. 'I want to make everything in this beautiful book. An absolute treasure.' Rosie Birkett, author of The Joyful Home Cook With photography from Elena Heatherwick, the Fortnum & Mason Food and Drink Photographer of the Year 2020 Marianna Leivaditaki is a natural storyteller. She grew up in Chania, on the Greek island of Crete, and spent her childhood helping out in the family-run taverna. After school, she carried around her blue notebook, writing down all the recipes she would like to cook, helped by the Greek grannies' kitchen wisdom. Marianna's love for the food of her heritage flows off every page, but she also has a contemporary take on it. As head chef of Morito in Hackney, she has championed high-quality ingredients, presenting them in simple, stunning sharing plates, and has been critically acclaimed for doing so. These inspirational recipes derive from the SEA, the LAND and the MOUNTAINS. We all know the health benefits of a Mediterranean diet, rich in olive oil, fresh vegetables and fruit, nuts, fish and whole grains, as well as the importance of how you eat and appreciate your food. Marianna offers achievable, yet delicious dishes celebrating seasonal, fresh food that you can take time to enjoy with friends and family.

Gifts of the Gods

Gifts of the Gods PDF Author: Andrew Dalby
Publisher: Reaktion Books
ISBN: 1780238630
Category : Cooking
Languages : en
Pages : 303

Book Description
What do we think about when we think about Greek food? For many, it is the meze and the traditional plates of a Greek island taverna at the height of summer. In Gifts of the Gods, Andrew and Rachel Dalby take us into and beyond the taverna in our minds to offer us a unique and comprehensive history of the foods of Greece. Greek food is brimming with thousands of years of history, lore, and culture. The country has one of the most varied landscapes of Europe, where steep mountains, low-lying plains, rocky islands, and crystal-blue seas jostle one another and produce food and wine of immense quality and distinctive taste. The book discusses how the land was settled, what was grown in different regions, and how certain fruits, herbs, and vegetables became a part of local cuisines. Moving through history—from classical to modern—the book explores the country’s regional food identities as well as the export of Greek food to communities all over the world. The book culminates with a look at one of the most distinctive features of Greece’s food tradition—the country’s world renown hospitality. Illustrated throughout and featuring traditional recipes that blend historical and modern flavors, Gifts of the Gods is a mouth-watering account of a rich and ancient cuisine.

Ikaria

Ikaria PDF Author: Diane Kochilas
Publisher: Rodale Books
ISBN: 1623362962
Category : Cooking
Languages : en
Pages : 326

Book Description
Part cookbook, part travelogue, Ikaria is an introduction to the food-as-life philosophy of the Greek island "blue zone" and a culinary journey through luscious recipes, gorgeous photography, and captivating stories from locals. The remote and lush island of Ikaria in the northeastern Aegean is home to one of the longest-living populations on the planet, making it a "blue zone." Much of this has been attributed to Ikaria's stress-free lifestyle and Mediterranean diet: daily naps, frequent sex, a little fish and meat, free-flowing wine, mindful exercise like walking and gardening, hyper-local food, strong friendships, and a deep-rooted disregard for the clock. No one knows the Ikarian lifestyle better than Chef Diane Kochilas, who has spent much of her life there. Capturing the true spirit of the island, Kochilas explains the importance of shared food, the health benefits of raw and cooked salads, the bean dishes that are passed down through generations, the greens and herbal teas that are used in the kitchen and in the teapot as "medicine," and the nutritional wisdom inherent in the ingredients and recipes that have kept Ikarians healthy for so long. Ikaria is more than a cookbook. It's a portrait of the people who have achieved what so many of us yearn for: a fuller, more meaningful and joyful life, lived simply and nourished on real, delicious, seasonal foods that you can access anywhere.
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