| The Foods of Greece Reprint Edition Contributor(s): Kremezi, Aglaia (Author) |
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ISBN: 1635615585 ISBN-13: 9781635615586 Publisher: Echo Point Books & Media OUR PRICE: $56.95 Product Type: Paperback - Other Formats Published: June 2018 |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Greek |
| Dewey: 641.594 |
| Physical Information: 0.67" H x 8.5" W x 11" (1.84 lbs) 258 pages |
| Themes: - Cultural Region - Greece - Theometrics - Secular |
| Descriptions, Reviews, Etc. |
| Publisher Description: Mediterranean cuisine is known for its delicious flavors and wide-ranging health benefits. The Greek diet, with its abundance of fresh vegetables, fish, grains, legumes, fruit and small amounts of chicken, lamb and veal, may be the most nutritious of all. In this award-winning cookbook, Athenian journalist Aglaia Kremezi transports readers to her homeland, sharing her personal selection of 135 regional dishes made from easily accessible ingredients. Featuring stunning food and location photography by Martin Brigdale, this book will change the way you think about food. Kremezi's delightful writing includes history, mythology, religion and folklore, providing a fascinating look at this unique and advantageous diet. With recipes ranging from artichoke, carrot and fava bean stew to mackerel wrapped in vine leaves, The Foods of Greece is an essential for every home cook looking for nutritious, savory meals. |
Contributor Bio(s): Kremezi, Aglaia: - AGLAIA KREMEZI was born in Athens where she lived and worked as a photographer, journalist and editor before devoting her time entirely to food writing, cooking, and studying the history of the cuisines of the Mediterranean. Thirteen years ago she moved with her husband to Kea, an island of the Cyclades. She gardens, cooks, writes and teaches cooking to travelers at www.keartisanal.com . She blogged at the Atlantic Monthly Food/Health site, and writes regularly in Greek, European and American publications: Saveur, LA Times, Gourmet, BBC Good Food magazine, Bonne Appetit, Food and Wine, Food Arts, epicurious.com, etc. She has been a guest lecturer at the Culinary Institute of America, in Greystone, Napa, and also taught at Macy's Degustibus, at the French Culinary Institute and many other US cooking schools. She won the Julia Child award for her first book The Foods of Greece (Stewart, Tabori & Chang, 1993). Her upcoming book Vegetarian Mediterranean Feasts (STC/Abrams) is coming out in October 2014. Mediterranean Hot and Spicy (Broadway) is her latest book, while her best-selling The Cooking of the Greek Islands (Houghton Mifflin) will be re-launched in in paperback the spring of 2015. She is a consultant at Zaytinya, Jose Andres' acclaimed Greek and Middle Eastern restaurant, in Washington DC. |