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The foods of the Greek islands : cooking and culture at the crossroads of the Mediterranean, including some recipes from New York's acclaimed Molyvos Restaurant, owners, the Livanos family, executive chef, Jim Botsacos

Author: Aglaia Kremezi; Jim Botsacos
Publisher: Boston : Houghton Mifflin, 2000.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
A survey of the cuisine of the Greek islands features recipes from New York's acclaimed Greek-style restaurant, Molyvos, including simple, healthful traditional dishes that emphasize seasonal produce, fresh herbs, and fish.
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Genre/Form: Cookbooks
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Aglaia Kremezi; Jim Botsacos
ISBN: 0395982111 9780395982112 9780544465022 0544465024
OCLC Number: 44702192
Description: xii, 298 pages : color illustrations ; 27 cm
Contents: Meze: More than Just Appetizers --
Savory Pitas and Pies --
Fish and Seafood: Scarce but Excellent --
Succulent Meat: Lamb, Pork, Veal and Chicken --
Beans, Rice, Bulgur and Pasta --
Seasonal Salads, Vegetables and Potatoes --
The Powerful Mysteries of Bread --
Island Desserts: Honey, Fruits, Nuts and Fresh Cheese --
Basic Preparations --
The Ingredients of the Greek Islands.
Responsibility: Aglaia Kremezi ; photographs by Aglaia Kremezi.
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Abstract:

Showcasing the recipes many of them vegetarian that were collected from local women, fishermen, bakers, and farmers. This book is filled with lush photographs and stories of island life. It is  Read more...

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