The Foods of Greece by Aglaia Kremezi
Describes Greek cuisine and shares traditional recipes for appetizers, salads, egg dishes, fish, seafood, vegetables, meat, breads, pastries, and desserts
Kremezi, Aglaia: - AGLAIA KREMEZI was born in Athens where she lived and worked as a photographer, journalist and editor before devoting her time entirely to food writing, cooking, and studying the history of the cuisines of the Mediterranean. Thirteen years ago she moved with her husband to Kea, an island of the Cyclades. She gardens, cooks, writes and teaches cooking to travelers at www.keartisanal.com . She blogged at the Atlantic Monthly Food/Health site, and writes regularly in Greek, European and American publications: Saveur, LA Times, Gourmet, BBC Good Food magazine, Bonne Appetit, Food and Wine, Food Arts, epicurious.com, etc. She has been a guest lecturer at the Culinary Institute of America, in Greystone, Napa, and also taught at Macy's Degustibus, at the French Culinary Institute and many other US cooking schools. She won the Julia Child award for her first book The Foods of Greece (Stewart, Tabori & Chang, 1993). Her upcoming book Vegetarian Mediterranean Feasts (STC/Abrams) is coming out in October 2014. Mediterranean Hot and Spicy (Broadway) is her latest book, while her best-selling The Cooking of the Greek Islands (Houghton Mifflin) will be re-launched in in paperback the spring of 2015. She is a consultant at Zaytinya, Jose Andres' acclaimed Greek and Middle Eastern restaurant, in Washington DC.
| SKU | Unavailable |
| ISBN 13 | 9781556702044 |
| ISBN 10 | 1556702043 |
| Title | The Foods of Greece |
| Author | Aglaia Kremezi |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Stewart, Tabori & Chang Inc |
| Year published | 1993-09-01 |
| Number of pages | 256 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |