A Taste of the Aegean
Author | : Andy Harris |
Publisher | : |
Total Pages | : 160 |
Release | : 1992 |
Genre | : Cooking |
ISBN | : |
A celebration of Greece and Greek cooking
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Author | : Andy Harris |
Publisher | : |
Total Pages | : 160 |
Release | : 1992 |
Genre | : Cooking |
ISBN | : |
A celebration of Greece and Greek cooking
Author | : Marianna Leivaditaki |
Publisher | : Kyle Books |
Total Pages | : 369 |
Release | : 2020-07-02 |
Genre | : Travel |
ISBN | : 0857838938 |
'A delicious evocation of place and memory from one of my favourite cooks.' Allan Jenkins, Editor of Observer Food Monthly 'This book is so much more than a cookbook, it's a love song to a very special place and we are lucky to have the brilliant Marianna as our guide.' Itamar Srulovich, co-founder of Honey & Co. 'I want to make everything in this beautiful book. An absolute treasure.' Rosie Birkett, author of The Joyful Home Cook With photography from Elena Heatherwick, the Fortnum & Mason Food and Drink Photographer of the Year 2020 Marianna Leivaditaki is a natural storyteller. She grew up in Chania, on the Greek island of Crete, and spent her childhood helping out in the family-run taverna. After school, she carried around her blue notebook, writing down all the recipes she would like to cook, helped by the Greek grannies' kitchen wisdom. Marianna's love for the food of her heritage flows off every page, but she also has a contemporary take on it. As head chef of Morito in Hackney, she has championed high-quality ingredients, presenting them in simple, stunning sharing plates, and has been critically acclaimed for doing so. These inspirational recipes derive from the SEA, the LAND and the MOUNTAINS. We all know the health benefits of a Mediterranean diet, rich in olive oil, fresh vegetables and fruit, nuts, fish and whole grains, as well as the importance of how you eat and appreciate your food. Marianna offers achievable, yet delicious dishes celebrating seasonal, fresh food that you can take time to enjoy with friends and family.
Author | : David E. Sutton |
Publisher | : University of California Press |
Total Pages | : 256 |
Release | : 2014-09-19 |
Genre | : Cooking |
ISBN | : 0520280555 |
Secrets from the Greek Kitchen explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events. Based on more than twenty years of research and the author’s videos of everyday cooking techniques, this rich ethnography treats the kitchen as an environment in which people pursue tasks, display expertise, and confront culturally defined risks. Kalymnian islanders, both women and men, use food as a way of evoking personal and collective memory, creating an elaborate discourse on ingredients, tastes, and recipes. Author David E. Sutton focuses on micropractices in the kitchen, such as the cutting of onions, the use of a can opener, and the rolling of phyllo dough, along with cultural changes, such as the rise of televised cooking shows, to reveal new perspectives on the anthropology of everyday living.
Author | : Philip P. Betancourt |
Publisher | : INSTAP Academic Press |
Total Pages | : 249 |
Release | : 2007-12-31 |
Genre | : Art |
ISBN | : 1623030846 |
This textbook is a compilation of the author's more than 35 years of teaching and excavation experience in the field of Aegean Bronze Age art history and archaeology. It is geared toward an audience of undergraduate and graduate students as an introduction to the Bronze Age art objects and architecture that have been uncovered on Crete, the Greek peninsula, and the Cycladic Islands.
Author | : Diane Kochilas |
Publisher | : St. Martin's Griffin |
Total Pages | : 403 |
Release | : 2018-12-24 |
Genre | : Cooking |
ISBN | : 1250166373 |
Celebrity chef and award-winning cookbook author Diane Kochilas presents a companion to her Public Television cooking-travel series with this lavishly photographed volume of classic and contemporary cuisine in My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours. Inspired by her travels and family gatherings, the recipes and stories Diane Kochilas shares in My Greek Table celebrate the variety of food and the culture of Greece. Her Mediterranean meals, crafted from natural ingredients and prepared in the region’s traditional styles—as well as innovative updates to classic favorites—cover a diverse range of appetizers, main courses, and desserts to create raucously happy feasts, just like the ones Diane enjoys with her family when they sit down at her table. Perfect for home cooks, these recipes are easy-to-make so you can add Greece’s delicious dishes to your culinary repertoire. With simple-to-follow instructions for salads, meze, vegetables, soup, grains, savory pies, meat, fish, and sweets, you’ll soon be serving iconic fare and new twists on time-honored recipes on your own Greek table for family and friends, including: — Kale, Apple, and Feta Salad — Baklava Oatmeal — Avocado-Tahini Spread — Baked Chicken Keftedes — Retro Feta-Stuffed Grilled Calamari — Portobello Mushroom Gyro — Quinoa Spanakorizo — Quick Pastitsio Ravioli — Aegean Island Stuffed Lamb — My Big Fat Greek Mess—a dessert of meringues, Greek sweets, toasted almonds and tangy yogurt Illustrated throughout with color photographs featuring both the food and the country, My Greek Table is a cultural delicacy for cooks and foodies alike.
Author | : Andreas Lagos |
Publisher | : HELLINOEKDOTIKI |
Total Pages | : 243 |
Release | : 2019-09-23 |
Genre | : Cooking |
ISBN | : 883418890X |
It is the clear, Greek light, the azure sea and the mild, unique climate that endow the land of Greece with exceptional flavors and rare fragrances. In this book, I share my own childhood paradise, a treasure of delicious tastes and recipes from my birthplace, the Aegean island of Samos. You will experience a simple, healthy and balanced cuisine that brings the essence of the Mediterranean diet to your table. Recipes full of Greek authentic flavors and aromas which find a place in the gastronomy of people all around the world.
Author | : Diane Kochilas |
Publisher | : Rodale |
Total Pages | : 326 |
Release | : 2014-10-14 |
Genre | : Cooking |
ISBN | : 1623362954 |
The remote and lush island of Ikaria in the northeastern Aegean is home to one of the longest-living populations on the planet, making it a "blue zone." Much of this has been attributed to Ikaria's stress-free lifestyle and Mediterranean diet--daily naps, frequent sex, a little fish and meat, free-flowing wine, mindless exercise like walking and gardening, hyper-local food, strong friendships, and a deep-rooted disregard for the clock. No one knows the Ikarian lifestyle better than Chef Diane Kochilas, who has spent much of her life on the island. Part cookbook, part travelogue, Kochilas's Ikaria is an introduction to the food-as-life philosophy and a culinary journey through luscious recipes, gorgeous photography, and captivating stories from locals. Capturing the true spirit of the island, Kochilas explains the importance of shared food, the health benefits of raw and cooked salads, the bean dishes that are passed down through generations, the greens and herbal teas that are used in the kitchen and in the teapot as "medicine," and the nutritional wisdom inherent in the ingredients and recipes that have kept Ikarians healthy for so long. Ikaria is more than a cookbook. It's a portrait of the people who have achieved what so many of us yearn for: a fuller, more meaningful and joyful life, lived simply and nourished on real, delicious, seasonal foods that you can access anywhere.
Author | : Aglaia Kremezi |
Publisher | : HMH |
Total Pages | : 323 |
Release | : 2000-11-14 |
Genre | : Cooking |
ISBN | : 0547348002 |
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, and Italians have ruled the islands, putting their distinctive stamp on the food. Aglaia Kremezi, a frequent contributor to Gourmet and an international authority on Greek food, spent eight years collecting the fresh, uncomplicated recipes of the local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light and healthful, simple but never plain, and make extensive use of seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most have never before been written down. All translate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Potato Stew from Crete; Spinach, Leek, and Fennel Pie from Skopelos; Rolled Baklava from Kos. Illustrated throughout with color photographs of the islanders preparing their specialties, and filled with stories of island history and customs, The Foods of the Greek Islands is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand. “The author has combined her reportorial skills, scholarly interests and superb instincts as a cook who knows both American and Greek kitchens to produce recipes that are simple, direct yet exciting.” —The New York Times Book Review
Author | : Elia Kazan |
Publisher | : Knopf |
Total Pages | : 639 |
Release | : 2012-03-21 |
Genre | : Fiction |
ISBN | : 0307807320 |
From Elia Kazan, the celebrated writer and director: a huge, stunning story of a word in tumult and an immigrant’s life redeemed. It is a pivotal moment in history. The First World War has barely ended. Greek forces are reclaiming Anatolia from the Turks. And Stavros Topouzoglou—who twenty years earlier, escaping oppression of Turkish rule, fled to America only to discover the venality of his dream of an American life—disembarks to reclaim his homeland. Here he will recast his life and rid himself of his obsession with the elegant American woman who has become for him the ultimate symbol of success. He will marry an Anatolian girl who will treat him like and “agha.” He will have the life his father had. Stavros’s energy and arrogance propel him to an astonishing success in his war-torn country. Deep in the interior of Anatolia, he meets the woman who he thinks will complete this new vision of himself—the fiercely independent Thomna. But he does not know that her passion matches his own twenty years before—to get to America at any cost. His passion now is for Anatolia, and bringing his mother and sister back from America, he pursues his fortune further into dangerous areas, behind the lines of combat—even when learns that the Allies have deserted the Greeks, even after he loses his brother to the Greco-Turkish war. As the novel unfolds, we see Stavros and his dreams of wealth and home becoming inextricably entwined with the Greek cause—compelling him, at the risk of sacrificing his life with Thomna, to a level of selflessness and heroism he has never before imagined. Beyond the Aegean is a novel dramatically, historically, and emotionally powerful, a novel that both stands uncompromisingly on its own and brings to a close Elia Kazan’s commanding saga of one immigrant life.