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The Foods of the Greek Islands : Cooking and Culture at the Crossroads of the Mediterranean. Preview this item
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The Foods of the Greek Islands : Cooking and Culture at the Crossroads of the Mediterranean.

Author: Aglaia Kremezi
Publisher: Boston : Lifestyle, 2000.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Kremezi, Aglaia.
Foods of the Greek Islands : Cooking and Culture at the Crossroads of the Mediterranean.
Boston : Lifestyle, ©2000
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Aglaia Kremezi
ISBN: 0547348002 9780547348001
OCLC Number: 1032712786
Notes: Baked Lamb with Pasta in Tomato Sauce (Youvetsi).
Description: 1 online resource (512 pages)
Contents: Cover; Title Page; Copyright; Dedication; Acknowledgments; Contents; Foreword; Introduction; MEZE: More than Just Appetizers; Blue Cheese and Tomato Spread (Domata me Kopanisti); Poor Man's Caviar (To Chaviari tou Ftochou); Eggplant and Parsley Spread (Melintzanosalata me Maidano); Caper Potato-Garlic Dip (Skordalia me Kapari); Yellow Split Peas with Garlic (Fava Skordalia); Yogurt, Garlic, Cucumber and Fennel Dip (Tzatziki me Maratho); Stewed Capers (Kapari Magirefti); Feta Cheese Pancake (Tiganopita me Feta); Omelette with Braised Greens (Omeleta me Horta). Tomato Patties from Santorini (Domatokeftedes)Chickpea Patties (Revithokeftedes); Zucchini-Cheese Patties (Kolokythokeftedes); Fried Sun-Dried Tomatoes (Liastes Domates Tiganites); Fried Zucchini Blossoms Stuffed with Feta and Mint (Kolokithanthi Gemisti, Tiganiti); Grilled Artichokes (Aginares sta Karvouna); Lenten Grape Leaves Stuffed with Rice (Dolmades Nistisimi); Eggplant Stuffed with Tarama (Chiotikes Melitzanes); Octopus with Garlic Sauce (Ktapodi me Skordalia); Octopus Salad with Grilled Pepper, Frisée and Arugula (Ktapodi Salata). Crab Cakes with Garlic Sauce, Dill and Fennel (Kavourokeftedes)Terrine of Fish with Leeks, Orange and Lemon (Psari Pikti); SAVORY PITAS AND PIES; Finger-Sized Fried Greens Pies (Nistisimes Hortopites); Onion, Tomato and Feta Turnovers (Kremydokalitsouna); Cretan Phyllo (Kritiko Phylo); Cheese and Onion Pie (Kalasouna); Zucchini and Eggplant Country Pies from Kythera (Hortopites ton Kythiron); Coiled Spinach, Leek and Fennel Pie (Hortopita Rollo); Savory Pumpkin and Fennel Pies (Bourekia me Kolokytha); Meat Pie from Cephalonia (Kreatopita Kefalonitiki). Festive Pork, Currant and Pistachio Pie from Crete (Tzulamas)Meat and Macaroni Pie from Syros (Pasticcio); Lamb and Fennel Torta (ChaniotikiTourta); Octopus or Salt Cod Pie (Ktapodopita or Bakaliaropita); FISH AND SEAFOOD: Scarce but Excellent; Shrimp Baked in Tomato Sauce with Feta (Garides Saganaki); Crisp-Fried Smelt or Whitebait and Onions (Begoto); Cod with Artichokes (Psari Filleto me Aginares); Cod with Leafy Greens in Egg-Lemon Sauce (Bakaliaros me Horta Avgolemono); Stuffed Red Mullet (Barbounia Gemista); Marinated White Fish with Currants and Rosemary (Savoro me Stafides). Grilled Bonito Steaks with Garlic and Lemon (Palamida Psiti me Skordo ke Lemoni)Grilled Whole Fish Lemon, Olive Oil and Oregano (Psari Psito); Fish with Split Pea and Tomato Garlic Sauce from Santorini (Brandada Santorinis me Fava); Squid with Green Beans (Kalamarakia me Fassolakia); Spaghetti with Lobster in Light Tomato Sauce (Astakomakaronada); Calamari or Octopus Stew with Macaroni (Ktapodi me Kofto Makaroni); SUCCULENT MEAT: Lamb, Pork, Veal and Chicken; Leg of Lamb Stuffed with Greens and Feta (Arni Gemisto me Horta ke Feta); Roast Leg of Lamb with Potatoes (Arnaki me Patates).

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