Celebrates the art of Greek cooking and includes dishes such as marinated olives, fried cheeses, peppered dried figs, dips of yoghurt lemon broth, fish and shellfish, lamb, pork and game and fresh vegetables - prepared with cinnamon, cumin, oregano, rosemary, garlic, olives, nuts and yoghurt.
The Greek philosophy of food is simple - make it fresh and serve it with warmth and gusto. This book celebrates the art of all Greek cooking, both old and new, showing how it has been influenced for centuries by history and its neighbours including Turkey, the Middle East and the Balkans. Dishes covered are appetizers such as marinated olives, fried cheeses, peppered dried figs, dips of yoghurt or aubergine and spices. There are delicate lemon broths and hearty soups, grilled and fried fish and shellfish, lamb, pork and game in every guise, and fresh vegetables but running throughout all the recipes are the flavours of Greek cooking - cinnamon, cumin, oregano, rosemary, garlic, olives, nuts and yoghurt.
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The Greek kitchen; appetizers and first courses; soups; light meals; fish and seafood; chicken and game; meats; vegetables and salads; pilafs and pastas; breads; pies, pastries, cakes and biscuits; fruit desserts, puddings, creams and sweetmeats; sauces. Appendices - pickles, jams and preserves, beverages, coffee, alcoholic drinks, the wines of Greece.
Flavours of Greece by Rosemary Barron
Penguin Cookery Library
Used - Very Good
Penguin Books Ltd
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.