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Food and Cooking of Greece (Seasonal Recipes from My Kitchen)
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$35.00
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Product Details
Author:
Rena Salaman
Format:
Hardcover
Pages:
240
Publisher:
Anness Publishing (August 29, 2023)
Imprint:
Lorenz Books
Language:
English
Audience:
General/trade
ISBN-13:
9780754835455
ISBN-10:
0754835456
Weight:
44.32oz
Dimensions:
8.5" x 10.35" x 1"
File:
Eloquence-SimonSchuster_07042026_P10292974_onix30_Complete-20260704.xml
Folder:
Eloquence
List Price:
$35.00
Pub Discount:
65
Case Pack:
14
As low as:
$26.95
Publisher Identifier:
P-SS
Discount Code:
A
Overview
FOOD AND COOKING OF GREECE
Greek meals, whether enjoyed at home, in a taverna or in a restaurant, are a joyful celebration of local ingredients, history and culinary tradition that spans generations of ingenious cooks.
Islanders rejoice at the prospect of all those shining courgettes and regal purple aubergines; the green beans of all kinds; the okra; the fat, sweet tomatoes; and the light-green long peppers that are indispensable for that Pelion speciality, spetzofai.
Greek cuisine is centred around vegetables and other simple, fresh ingredients – and quality produce is at its heart. This shared gastronomic culture explains the emotional significance of Greek food for Greeks.
In Rena’s words, “We have all eaten the same food; our mothers and grandmothers all cooked the same food. And now, probably, we cook the same food!”
This glorious new book, an updated and expanded edition of her best-selling original, explores the classic regional dishes of Greece and the islands through the changing seasons.
Greek meals, whether enjoyed at home, in a taverna or in a restaurant, are a joyful celebration of local ingredients, history and culinary tradition that spans generations of ingenious cooks.
Islanders rejoice at the prospect of all those shining courgettes and regal purple aubergines; the green beans of all kinds; the okra; the fat, sweet tomatoes; and the light-green long peppers that are indispensable for that Pelion speciality, spetzofai.
Greek cuisine is centred around vegetables and other simple, fresh ingredients – and quality produce is at its heart. This shared gastronomic culture explains the emotional significance of Greek food for Greeks.
In Rena’s words, “We have all eaten the same food; our mothers and grandmothers all cooked the same food. And now, probably, we cook the same food!”
This glorious new book, an updated and expanded edition of her best-selling original, explores the classic regional dishes of Greece and the islands through the changing seasons.
