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The new Greek cuisine

Author: Jim Botsacos; Judith Choate
Publisher: New York : Broadway Books, ©2006.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:
Offering his own interpretation of Greek cuisine, the chef of New York's Molyvos restaurant celebrates the fresh ingredients, bold flavors, and culinary traditions of Greek food, in a collection of 150 recipes for authentic dishes.
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Genre/Form: Restaurant cookbooks
Nonfiction
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Jim Botsacos; Judith Choate
ISBN: 0767918754 9780767918756
OCLC Number: 62697219
Notes: Includes index.
Description: xiii, 305 pages, [16] pages of plates : illustrations (some color) ; 24 cm
Contents: Pantry 9 --
Greek Wines 15 --
Olives 20 --
Cheeses 22 --
Mezedes 27 --
Pies 67 --
Appetizers 89 --
Soups and Salads 123 --
Seafood 151 --
Meat and Poultry 187 --
Pastas, Grains, and Vegetables 223 --
Sweets 249 --
Stocks and Broths 277.
Responsibility: Jim Botsacos with Judith Choate ; photographs by Shimon and Tammar ; photographs of Greece by Laurie Smith and Jim Botsacos.
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Abstract:

Offering his own interpretation of Greek cuisine, the chef of New York's Molyvos restaurant celebrates the fresh ingredients, bold flavors, and culinary traditions of Greek food, in a collection of 150 recipes for authentic dishes.

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