The Foods of the Greek Islands
Cooking and Culture at the Crossroads of the Mediterrnean by Aglaia Kremezi
With recipes from Molyvos, New York's acclaimed Greek restaurant
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 and boast some of the most intriguing food in the world. Simple but never plain, the cooking of the islands relies on flavorful ingredients rather than complicated techniques, making extensive use of seasonal vegetables, fresh herbs, grains and beans, olives and olive oil, cheeses and fish inflected with subtle Italian and Eastern accents, the cuisine is at once straightforward and sophisticated.
This is the first extensively researched cookbook in English to record the cooking of the Greek islands. Aglaia Kremezi has spent the past eight years collecting recipes from island women, fishermen and bakers and adapting them for generation by word of mouth, most of the recipes had never before been written down.
These are fresh, approachable dishes for everyday cooking and special occasions:
- Blue Cheese and Tomato Spread
- Spaghetti with Lobster
- Meatballs with Rice and Herbs in Lemon Broth
- Roast Leg of Lamb with Potatoes
- Baked Chicken with Orzo
- Penne with Olive Oil, Onions and Spices
- Baked Mixed Vegetables with Fennel
- Lemon Custard in Phyllo Pastry.
The foods of the Greek Islands also includes recipes from New York's foremost Greek restaurant, Molyvos, which was awarded three stars by the New York Times. Illustrated throughout with spectacular 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 avid cooks and travelers.
|
|