The foods of Greece

by Aglaia Kremezi

Publisher: Stewart, Tabori & Chang, Publisher: Distributed in the U.S. Workman Pub. in New York

Written in English
Cover of: The foods of Greece | Aglaia Kremezi
Published: Pages: 256 Downloads: 737
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Subjects:

  • Cookery, Greek.

Edition Notes

Includes bibliographical references (p. 250-251) and index.

StatementAglaia Kremezi ; photography by Martin Brigdale.
Classifications
LC ClassificationsTX723.5.G8 K65 1993
The Physical Object
Pagination256 p. :
Number of Pages256
ID Numbers
Open LibraryOL1409885M
ISBN 101556702043
LC Control Number93018562
OCLC/WorldCa27725627

Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts.: 95(c) The cuisine was founded on the "Mediterranean triad" of cereals, olives, and grapes, which had many uses and great commercial value, but other ingredients were. Greece - Greece - Agriculture, forestry, and fishing: Greece’s agricultural potential is hampered by poor soil, inadequate levels of precipitation, a landholding system that has served to increase the number of unproductive smallholdings, and population migration from the countryside to cities and towns. Less than one-third of the land area is cultivable, with the remainder consisting of. Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food () and was amplified by other writers working in English. Many writers define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive. From the beaches of Paros to the ruins of Crete, the mainland and islands of Greece have all the ingredients for a perfect vacation. And don't forget the tasty Greek food.

"We sampled handmade pistachio baklava that was divine, various Greek olive oils and kalamata olives and fresh loukomades (feather light doughnuts drizzled with honey and cinnamon)." "It was good to try the fresh and delicious produce from different areas of Greece and go to the best pastry, coffee and food shops in ghly enjoyed the tour and Tania was a great guide.".

The foods of Greece by Aglaia Kremezi Download PDF EPUB FB2

This book will be of great help to those who love Greece and of greater help to those who plan travel to Greece. It's almost as though the food is a side-bar. While love of country is fundamental there is no element of sentiment that diminishes the work.

The layout, the writing are beautifully clear with explanations behind the cooking by: 1. "[The Foods of the Greek Islands] is the genuine item it reads like a love letter to her native land with it's tempting photos and recipes it's the next best thing to a cruise through the greek islands." Time Magazine "The Julia Child Award-winning author returns with an equally engaging, personal take on the foods of Greece's many islands."Cited by: 3.

Food of Greece: Cooking, Folkways, and Travel in the Mainland and Islands of Greece (Fireside Cookbook Classics) Paperback – Illustrated, December 1, by Vilma Chantiles (Author) out of 5 stars 25 ratings.

See all formats and editions Hide other formats and editions. Price New from Used from /5(25). The Foods of Greece book. Read 2 reviews from the world's largest community for readers.

An expert on the food of her homeland shares her personal select /5. Compare book prices from overbooksellers. Find The Foods of Greece () by Kremezi/5(12).

This is a very exciting book, and I highly recommend it. Instead of the same old standard Greek recipes that you get in every other Greek cookbook, Ms. Kochilas has found interesting, traditional recipes, based on the way people really eat in Greece.

This is a break-though book, and shows that Greek food can be more than a stereotype.5/5(5). Very good. The Foods of Greece by Aglia Kremezi. Binding: Paperback. Weight: Lbs. Product Group: Book.

Istextbook: No. A copy that has been read, but remains in excellent condition. Pages are intact and are not marred by notes or highlighting, but may contain a neat previous owner name.

The spine remains undamaged/5(12). Aglaia Kremezi, an authority on Greek food, has spent almost a decade researching and recording the cooking of the Greek Islands. In this book, she The foods of Greece book collected recipes that have been passed from generation to generation and has adapted them for Western kitchens/5.

Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die: A Cookbook Diane Kochilas. out of 5 stars Hardcover. $ The Minute Mediterranean Diet Cookbook: Easy, Flavorful Recipes for Lifelong Health Serena Ball RD. out of 5 stars 2,Reviews:   1.

Amygdalota Anne H. Putnam. Amygdalota is gluten-free almond cookie that is wildly popular in Greece and are the perfect match to a warm cup of Greek coffee. Whether it is a family or friends gathering, Amygdalota reflects the images of good times warm relationships.

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. Page Count: ISBN: (Hardcover) ISBN: (Paperback)Price Range: $ - $ Food of Greece book.

Read reviews from world’s largest community for readers. In an enchanting blend of cultural history and delectable recipes, Vilma Li /5. The Glorious Foods of Greece Traditional Recipes From the Islands, Cities, and Villages (Book): Kochilas, Diane: Transporting readers deep into the heart of a country steeped in 3, years of history, culture, legend, and food, The Glorious Foods of Greece is a sumptuous collection of authentic and classic recipes from every region.

Brief Summary of Book: The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean by Aglaia Kremezi. Here is a quick description and cover image of book The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean written by Aglaia Kremezi which was published in You can.

Buy the Book. The Foods of the Greek Islands Cooking and Culture at the Crossroads of the Mediterranean By Aglaia Kremezi Houghton Mifflin, November Hardcover, $ Full-color photographs throughout ISBN: Information provided by the publisher.

In this book, called by Time “the next best thing to a cruise through the Greek islands,” Aglaia Kremezi showcases the fresh, uncomplicated recipes—many of them vegetarian—that she collected from local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light, simple, and feature seasonal produce, fresh Pages: An illustration of an open book.

Books. An illustration of two cells of a film strip. Video. An illustration of an audio speaker. Audio An illustration of a " floppy disk. The foods of Greece and how they are important in their culture The unique flavors of Greek cooking -- Favorite foods -- Snacks andPages: Edesmata: the foods of Greece --The elements of Greek food --Gods and saints at the table --Appetizers, salads, and egg dishes --Simple fish and seafood --Meatless meals and vegetable dishes --Making the most of meat --Breads, biscuits, phyllo, and pasta --Deserts and sweets.

Responsibility: Aglaia Kremezi ; photography by Martin Brigdale. In the book Food, A Culinary History it says that cautious estimates show that Greeks consumed no more than 4 pounds of meat a year. Economics also played a role: the animals were more useful alive providing milk for cheese and wool.

Now: In Modern Greece the traditional Greek diet (circa ) had very little meat. This had to do with. “An irresistible cookbook filled with tantalizing recipes, delightful stories, and gastronomic joy.

I loved it.”—Paula Wolfert, author of Mediterranean Cooking, The Cooking of South-West France, and Paula Wolfert’s World of Food. The cuisine of Greece is rich with traditional and regional culinary dishes that go far beyond the standard fare of moussaka and spinach pie. The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean - Ebook written by Aglaia Kremezi.

Read this book using Google Play Books app on your PC, android, iOS devices. Download for offline reading, highlight, bookmark or take notes while you read The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean/5(2). Greek cuisine is the cuisine of Greece and the Greek common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and important ingredients include pasta (for example hilopites), cheeses, lemon juice, herbs, olives.

Written with passion and beautifully photographed, My Greek Family Table is a personal invitation to experience all the depth and flavor of Greek cooking and the wonderful spirit of kerasma—the offering of food to those we love. The book also includes ancient Greek healing wisdom from Hippocrates and other ancient Greek healers.

Eating food in Greece is a big thing – it’s a social event, where you get to share a lot more than just food. To quote the ancient Greek philosopher Epicurus, “We should look for someone to eat and drink with before looking for something to eat and. Foods of the World was a series of 27 cookbooks published by Time-Life, beginning in and extending through the late s, that provided a broad survey of many of the world's major individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child.

Best Greek food: 24 of the tastiest selections. John Malathronas, CNN • Updated 17th July He's written or co-written more than 15 books, including the "Rough Guide to Greece". The foods that so closely identify Greece to non-Greeks are quite different, however.

In Some Thoughts on the Past, Present, and Future of Greek Food, Greek food expert and cookbook author Aglaia Kremezi writes, "Mousaka, pastichio, creamy avgolemono (thickened egg-and-lemon sauce) and Greek salad are the dishes that most non-Greeks consider to be the epitome of traditional Greek cooking.

Recipes from this book recipe Easter Lamb Soup. MAGIRITSA Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of Greece. To read more about Kremezi and Greek Easter, click 4/4(5). A nice book for kids and young adults to read about foods and feasts in Ancient Greece.

I found the book Imogen Dawson wrote about Food & Feasts in Middle ages far more comprehensive though.3/5(2). 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 5/5(2). Family Meals. From the simplicity of grains, legumes and grilled foods with a sprinkling of herbs, to stovetop and oven casseroles, the many and diverse elements of what we call "traditional" Greek family cooking excite the with common geography and climate, Greece shares many culinary traditions with its neighbors, but it brings its own flavor and passion to foods that serve as.Recipes from this book recipe Fresh Cheese and Honey Tart from Santorini.

MELOPITA SANTORINIS Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of the Greek Islands/4(10).Series was designed to cover groups of books generally understood as such (see Wikipedia: Book series).

Like many concepts in the book world, "series" is a somewhat fluid and contested notion. A good rule of thumb is that series have a conventional name and are intentional creations, on the part of the author or publisher.

For now, avoid.