Foods of the Greek Islands

A brightly illustrated survey of the richly varied cuisine of the Greek islands of the Mediterranean features a host of delicious recipes from New York's acclaimed Greek-style restaurant, Molyvos, including simple, healthful traditional dishes that emphasize seasonal produce, fresh herbs, and fish. By the award-winning author of The Foods of Greece . 20,000 first printing.

Info autore

A journalist and photographer, AGLAIA KREMEZI lives on the Greek island of Kea, where she teaches cooking to travelers. She is a contributing writer for Saveur, Bon Appétit, Food & Wine, and others. She is the author of Vegetarian Mediterranean Feasts. Her best-selling The Foods of Greece won the Julia Child Award.

Dettagli sul prodotto

• Autori: Aglaia Kremezi
• Editore: Houghton Mifflin
• Lingue: Inglese
• Formato: Tascabile
• Pubblicazione: 01.04.2015
• EAN: 9780544465022
• ISBN: 978-0-544-46502-2
• Pagine: 312
• Dimensioni: 188 mm x 255 mm x 18 mm
• Categorie: Guide e manuali > Mangiare e bere > Cucina regionale; COOKING: Holiday, COOKING: Reference, COOKING: Regional & Ethnic / International, COOKING: Health & Healing / Low Fat, COOKING: Health & Healing / Heart, COOKING: Regional & Ethnic / Mediterranean, COOKING: Regional & Ethnic / Greek, COOKING: Health & Healing / Low Cholesterol, COOKING: Regional & Cultural / Soul Food, COOKING: Regional & Cultural / Scandinavian, COOKING: Regional & Cultural / German, COOKING: Regional & Cultural / Thai, COOKING: Regional & Cultural / Italian, COOKING: Regional & Cultural / Asian, COOKING: Regional & Cultural / European