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The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
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Manufacturer: Houghton Mifflin Harcourt
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The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean Features

ISBN13: 9780395982112
Condition: NEW
Notes: Brand New from Publisher. No Remainder Mark.
 

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Additional The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean Information

Stretching from the shores of Turkey 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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