A Taste of the Aegean PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download A Taste of the Aegean PDF full book. Access full book title A Taste of the Aegean by Andy Harris. Download full books in PDF and EPUB format.
Author: Andy Harris
Publisher: Pavilion
ISBN: 9781851459414
Category : Aegan Islands (Greece and Turkey)
Languages : en
Pages : 0
Get Book Here
Book Description
The recipes in this book cover a wide selection of Greek ingredients and cooking methods, and the photographs of food, people and landscape combine to provide a perceptive observation of mainland Greece and the Aegean islands.'
Author: Andy Harris
Publisher: Pavilion
ISBN: 9781851459414
Category : Aegan Islands (Greece and Turkey)
Languages : en
Pages : 0
Get Book Here
Book Description
The recipes in this book cover a wide selection of Greek ingredients and cooking methods, and the photographs of food, people and landscape combine to provide a perceptive observation of mainland Greece and the Aegean islands.'
Author: Janice L. Crowley
Publisher:
ISBN:
Category : Aegean Sea Region
Languages : en
Pages : 432
Get Book Here
Book Description
Author: Marianna Leivaditaki
Publisher: Kyle Books
ISBN: 0857838938
Category : Travel
Languages : en
Pages : 369
Get Book Here
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.
Author: David E. Sutton
Publisher: Univ of California Press
ISBN: 0520280547
Category : Cooking
Languages : en
Pages : 256
Get Book Here
Book Description
Secrets from the Greek Kitchen explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events. Based on more than twenty years of research and the authorÕs videos of everyday cooking techniques, this rich ethnography treats the kitchen as an environment in which people pursue tasks, display expertise, and confront culturally defined risks. Kalymnian islanders, both women and men, use food as a way of evoking personal and collective memory, creating an elaborate discourse on ingredients, tastes, and recipes. Author David E. Sutton focuses on micropractices in the kitchen, such as the cutting of onions, the use of a can opener, and the rolling of phyllo dough, along with cultural changes, such as the rise of televised cooking shows, to reveal new perspectives on the anthropology of everyday living.
Author: Andreas Lagos
Publisher: HELLINOEKDOTIKI
ISBN: 883418890X
Category : Cooking
Languages : en
Pages : 243
Get Book Here
Book Description
It is the clear, Greek light, the azure sea and the mild, unique climate that endow the land of Greece with exceptional flavors and rare fragrances. In this book, I share my own childhood paradise, a treasure of delicious tastes and recipes from my birthplace, the Aegean island of Samos. You will experience a simple, healthy and balanced cuisine that brings the essence of the Mediterranean diet to your table. Recipes full of Greek authentic flavors and aromas which find a place in the gastronomy of people all around the world.
Author: Philip P. Betancourt
Publisher: INSTAP Academic Press
ISBN: 1623030846
Category : Art
Languages : en
Pages : 249
Get Book Here
Book Description
This textbook is a compilation of the author's more than 35 years of teaching and excavation experience in the field of Aegean Bronze Age art history and archaeology. It is geared toward an audience of undergraduate and graduate students as an introduction to the Bronze Age art objects and architecture that have been uncovered on Crete, the Greek peninsula, and the Cycladic Islands.
Author: Andy Harris
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 160
Get Book Here
Book Description
A celebration of Greece and Greek cooking
Author: Diane Kochilas
Publisher: Rodale
ISBN: 1623362954
Category : Cooking
Languages : en
Pages : 326
Get Book Here
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.
Author: Diane Kochilas
Publisher: St. Martin's Griffin
ISBN: 1250166373
Category : Cooking
Languages : en
Pages : 403
Get Book Here
Book Description
Celebrity chef and award-winning cookbook author Diane Kochilas presents a companion to her Public Television cooking-travel series with this lavishly photographed volume of classic and contemporary cuisine in My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours. Inspired by her travels and family gatherings, the recipes and stories Diane Kochilas shares in My Greek Table celebrate the variety of food and the culture of Greece. Her Mediterranean meals, crafted from natural ingredients and prepared in the region’s traditional styles—as well as innovative updates to classic favorites—cover a diverse range of appetizers, main courses, and desserts to create raucously happy feasts, just like the ones Diane enjoys with her family when they sit down at her table. Perfect for home cooks, these recipes are easy-to-make so you can add Greece’s delicious dishes to your culinary repertoire. With simple-to-follow instructions for salads, meze, vegetables, soup, grains, savory pies, meat, fish, and sweets, you’ll soon be serving iconic fare and new twists on time-honored recipes on your own Greek table for family and friends, including: — Kale, Apple, and Feta Salad — Baklava Oatmeal — Avocado-Tahini Spread — Baked Chicken Keftedes — Retro Feta-Stuffed Grilled Calamari — Portobello Mushroom Gyro — Quinoa Spanakorizo — Quick Pastitsio Ravioli — Aegean Island Stuffed Lamb — My Big Fat Greek Mess—a dessert of meringues, Greek sweets, toasted almonds and tangy yogurt Illustrated throughout with color photographs featuring both the food and the country, My Greek Table is a cultural delicacy for cooks and foodies alike.
Author: Assaf Yasur-Landau
Publisher: Cambridge University Press
ISBN: 1139485873
Category : Social Science
Languages : en
Pages :
Get Book Here
Book Description
In this study, Assaf Yasur-Landau examines the early history of the biblical Philistines who were among the 'Sea Peoples' who migrated from the Aegean area to the Levant during the early twelfth century BC. Creating an archaeological narrative of the migration of the Philistines, he combines an innovative theoretical framework on the archaeology of migration with new data from excavations in Greece, Turkey, Cyprus, Syria, Lebanon, and Israel and thereby reconstructs the social history of the Aegean migration to the southern Levant. The author follows the story of the migrants from the conditions that caused the Philistines to leave their Aegean homes, to their movement eastward along the sea and land routes, to their formation of a migrant society in Philistia and their interaction with local populations in the Levant. Based on the most up-to-date evidence, this book offers a new and fresh understanding of the arrival of the Philistines in the Levant.
