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Author: Tonia Buxton
Publisher: Bonnier Publishing Ltd.
ISBN: 1910536962
Category : Cooking
Languages : en
Pages : 240
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Book Description
A stunning collaboration between the team of experienced chefs at The Real Greek and the restaurant's consultant Tonia Buxton, this is a comprehensive guide to creating restaurant-standard food in the comfort of your own home. From delicious meze dishes to scrumptious feasts of lamb kleftiko and loukaniko this book will be the perfect companion for the restaurant's loyal customers, as well as for those looking to explore the wonders of Greek food. Providing a brief glimpse into the fascinating history of The Real Greek, its suppliers of authentic ingredients and the ideology at the very heart of its menu these recipes will leave you salivating over the page.
Author: Tonia Buxton
Publisher: Bonnier Publishing Ltd.
ISBN: 1910536962
Category : Cooking
Languages : en
Pages : 240
Get Book Here
Book Description
A stunning collaboration between the team of experienced chefs at The Real Greek and the restaurant's consultant Tonia Buxton, this is a comprehensive guide to creating restaurant-standard food in the comfort of your own home. From delicious meze dishes to scrumptious feasts of lamb kleftiko and loukaniko this book will be the perfect companion for the restaurant's loyal customers, as well as for those looking to explore the wonders of Greek food. Providing a brief glimpse into the fascinating history of The Real Greek, its suppliers of authentic ingredients and the ideology at the very heart of its menu these recipes will leave you salivating over the page.
Author: Theodore Kyriakou
Publisher: Mitchell Beazley
ISBN: 9781845334512
Category : Cooking
Languages : en
Pages : 0
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Book Description
Famed chef Theodore Kyriakou and Glenfiddich Restaurant Writer of the Year award-winner Charles Campion bring Greek food in all its glory to life. The recipes in this lusciously designed cookbook come from across Greece-the cities, the countryside, and the sea-and the offerings range from familiar grilled lamb and stuffed vine leaves to more exotic fare, such as eggs served with nettles and cheese. For Kyriakou, an Athenian, these dishes are about more than food for the stomach; they're also about food for the soul, and they evoke the experience of growing up in his beautiful and rugged native country. Anecdotes, myths, and vivid descriptions provide context for these recipes, and the ingredients, meals, and scenery are beautifully illustrated by Jason Lowe's stunning color photographs.
Author: Theodore Kyriakou
Publisher: Pavilion
ISBN: 9781862056251
Category : Cooking
Languages : en
Pages : 200
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Book Description
Whatever happened to real Greek food? Real Greek cuisine is the cuisine of the family not of the restaurant. This volume features over 100 easy to follow recipes which don't call for expensive ingredients or obscure techniques.
Author: Finley Hooper
Publisher: Wayne State University Press
ISBN: 9780814315972
Category : History
Languages : en
Pages : 484
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Book Description
The questions they raised and the answers they offered are still the concern of us all."--Finley Hooper
Author: Eric A. Kimmel
Publisher: Simon and Schuster
ISBN: 1416915346
Category : Juvenile Fiction
Languages : en
Pages : 116
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Book Description
A retelling of some classic Greek myths for younger readers.
Author: Rena Salaman
Publisher: Chronicle Books (CA)
ISBN: 9780877017950
Category : Cooking, Greek
Languages : en
Pages : 0
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Book Description
Classic Greek cuisine is based upon using the freshest fish, vegetables, fruit, grains, pasta, garlic, and olive oil. Here is a delicious array of traditional Greek dishes, including "Tzatziki" (yoghurt with cucumber, garlic, olive oil, and mint), "Spanakotyropitta" (spinach and cheese pie made with flaky fyllo pastry) and "Mousaka" (baked eggplant and minced meat pie).
Author: Marianna Leivaditaki
Publisher: Kyle Books
ISBN: 0857838938
Category : Travel
Languages : en
Pages : 369
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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: Vefa Alexiadou
Publisher: Phaidon Press
ISBN: 9780714849294
Category : Cooking
Languages : en
Pages : 0
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Book Description
Presents a comprehensive guide to preparing Greek cuisine, from basic recipes and sauces to seafood, meat entrees, pies, bread, and traditional pastries.
Author: Sophia Soule
Publisher:
ISBN: 9789605400316
Category : Cooking
Languages : en
Pages : 173
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Book Description
Author: Aglaia Kremezi
Publisher: HMH
ISBN: 0547348002
Category : Cooking
Languages : en
Pages : 323
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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
