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Foods of the Greek Islands（ISBN=9780395982112）书籍详细信息
- ISBN：9780395982112
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：2011-12
- 页数：312
- 价格：207.60
- 纸张：铜版纸
- 装帧：精装
- 开本：大16开
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
内容简介：
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 the past eight years
collecting the fresh, uncomplicated recipes of the local women, as
well as of 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.
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作者介绍：
AGLAIA KREMEZI is an internationally known expert on Greek
cuisine and author of The Foods of Greece, which won the
Julia Child Award from the International Association of Culinary
Professionals for the best first cookbook. She has lectured around
the world about Greek and Mediterranean food and runs a widely
respected cooking school on the Greek island of Kea.
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From publishers weekly
The Julia Child
Award-winning author of The Foods of Greece returns with an equally
engaging, personal take on the foods of Greece's many islandsDeach
very different from the othersDstretching from Turkey to the Ionian
Sea. Like Marcella Hazan, Kremezi has an informed and authentic
voice that is gentle enough for beginners, and though her anecdotes
and folklore add an inviting context and charm to this cookbook,
it's the enticing recipes themselves that make it so winning.
Lemons and legumes feature prominently in Greek-island cooking, as
does seafood. Among the array of "uncomplicated" yet
"sophisticated" dishes Kremezi features are Terrine of Fish with
Leeks, Orange and Lemon and Black-Eyed Pea Salad with Herbs,
Walnuts and Pomegranates. One might expect Baked Chickpea and Lamb
Stew from Greece, but Pork with Cabbage made with tomatoes, red
wine, and cinnamon clearly reflects a multicultural influence. An
entire chapter on savory pies could almost stand alone with such
tempting offerings as Finger-Sized Fried Green Pies, and another on
breads includes Savory Cheese and Mint Muffins. Desserts that make
excellent use of fresh fruit include Baked Apples with Dried Figs
and Almonds in Sweet Wine Syrup and Cherry Spoon-Sweet Preserves.
Kremezi consulted on the menu for New York's premier Greek
restaurant, Molyvos, and a dozen or so of the restaurant's recipes
are included in this standout volume. (Nov.)
Copyright 2000 Reed Business Information, Inc.
From Booklist
Moving east from Italy, travelers encounter Greece and its
archipelago. The foods of the Greek islands, as described by Aglaia
Kremezi, have suffered from the decreasing harvest of surrounding
seas. Nevertheless, these islands carry forward a grand tradition
that marries aspects of Western cooking with ingredients of Eastern
provenance. In addition to the book's attractive recipes, readers
profit from Kremezi's suggested variations for many of the
dishes--for example, turning a large lemon custard in phyllo pastry
into individual, handily served packets.East of Greece lies the
home of one of the world's great culinary traditions, that of the
Middle East. Claudia Roden has updated her classic work, first
published in 1972, and presents The New Book of Middle Eastern
Food. She has used this occasion to add variations to classic
recipes and to update readers about newly available foods, such as
the increasing variety of eggplants found in contemporary markets.
Libraries will want this new edition for the wealth of reference
information on Middle Eastern cooking the volume holds. Mort
Rosenblum eschews recording recipes in favor of giving the reader a
sense of the role of food in the lives of the French. Although the
pressures of globalization have altered the way young French people
in particular eat, the world's preeminent food culture still
carries forward its national obsession. A Goose in Toulouse
examines some of France's most significant contributions to the
table in a series of essays covering Roquefort cheese, cassoulet,
champagne, goat cheese, truffles, and that indispensable annual
catalog of French restaurants, the Michelin Red Guide. Rosenblum
profiles chefs from the aged Raymond Thuilier, who conceived
Provence's Le Baumaniere, through contemporary artists on the order
of the Savoie region's Marc Veyrat.In 1958, the National Council of
Negro Women published a cookbook documenting their food heritage.
Organized to serve as a means of observing annual holidays, it
presented recipes from the earliest days of the nation, with
contextual commentary. The cookbook marched boldly into territory
beyond plantation life with exotica such as sukiyaki and Ceylon
curry. A new reprint of The Historical Cookbook of the
American Negro offers insight into both the cooking of the
first generations of African Americans and the self-perception of
their female descendants at the outset of the sixties' civil rights
movement.Julia Child's career has now come full circle. Her newest
book assumes the reader's mastery of the kitchen skills outlined in
her previous tomes. Julia's Kitchen Wisdom offers few
traditional recipes; instead, the grande dame of chefs shows how a
real cook operates, cooking from ideas and from techniques polished
during years of working over a stove, not from a formal recipe.
This short book will appeal to anyone whose imagination is as
central to cooking as technical skill. Mark Knoblauch
Copyright © American Library Association. All rights
reserved
媒体评论
Aglaia Kremezi's new cookbook brings the flavors of the
Mediterranean to tables everywhere. --Sheryl Julian and Julie Riven
--
Review
书籍介绍
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 the past eight years collecting the fresh, uncomplicated recipes of the local women, as well as of 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.
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