购买选项

Kindle电子书价格: ¥145.96

这些促销将适用于该商品:

部分促销可以同时享受;部分促销不可与其他促销同时享受。更多详情请查看促销条款。

发送至您的Kindle设备或Kindle阅读软件

发送至您的Kindle设备或Kindle阅读软件

Kindle 阅读软件徽标图片

下载免费的 Kindle 阅读软件,即可立即在智能手机、平板电脑或电脑上阅读 Kindle 电子书 - 无需 Kindle 设备了解更多信息

使用手机摄像头 - 扫描以下代码并下载 Kindle 阅读软件。

下载 Kindle 阅读软件的二维码

“The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (English Edition)”,作者:[Aglaia Kremezi]

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (English Edition) Kindle电子书

5.0 颗星,最多 5 颗星 2 评论

|
分享
分享 <分享样章>
广告
显示所有 格式和版本 隐藏其他格式和版本
亚马逊价格
全新品最低价 非全新品最低价
Kindle电子书
¥145.96
页数 : 共306页 生词提示功能: 已启用 更先进的排版模式: 已启用
快速翻书: 已启用 语种: 英语
  • 由于文件较大,下载时间可能较长。

商品描述

名人推荐

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 --此文字指其他 kindle_edition 版本。

媒体推荐

For Aglaia Kremezi:

Julia Child Award Winner

For Foods of the Greek Islands:

“As much a travel book as any tourist guide . . . not just because of its lush pictures, but because it’s a real working guide to preparing the traditional dishes found all over Greece.” --Newsweek

“In addition to a generous sampling of unusual dishes, Kremezi presents a detailed background on regional cuisine. . . . The recipes are not overly complicated, and offer new ideas for familiar ingredients.” --USA Today

“Full of treats and remarkably appetizing . . . There is splendid stuff here, particularly for vegetarians.” --The Times of London

"[The Foods of the Greek Islands] is the genuine item. . . . It reads like a love letter to her native land. . . . With its tempting photos and recipes it's the next best thing to a cruise through the Greek islands." --Time Magazine

"The Julia Child Award-winning author returns with an equally engaging, personal take on the foods of Greece's many islands." --Publishers Weekly, (starred review)

"Aglaia Kremezi's new cookbook brings the flavors of the Mediterranean to tables everywhere. --Boston Globe

"An astonishing collection . . . by the doyenne of Greek food writers." --Food & Wine

"I had to restrain myself from scrawling 'must try' beside yet another recipe in Aglaia Kremezi's Foods of the Greek Islands. In this book, her fourth, Kremezi could do for people who assume that Greek food involves little beyond moussaka and egg-lemon glop what Marcella Hazan did for people who thought Italian food was all veal marsala and lasagna. The author has combined her reportorial skills, scholarly interests and superb instincts as a cook who knows both American and Greek kitchens to produce recipes that are simple, direct, yet exciting." --New York Times Book Review Notable Book

--此文字指其他 kindle_edition 版本。

基本信息

  • ASIN ‏ : ‎ B00BVTMIFY
  • 出版社 ‏ : ‎ Lifestyle; 第 Reprint 版 (2018年4月1日)
  • 出版日期 ‏ : ‎ 2000年11月14日
  • 语言 ‏ : ‎ 英语
  • 文件大小 ‏ : ‎ 51177 KB
  • 标准语音朗读 ‏ : ‎ 已启用
  • X-Ray ‏ : ‎ 未启用
  • 生词提示功能 ‏ : ‎ 已启用
  • 纸书页数 ‏ : ‎ 306页
  • 用户评分:
    5.0 颗星,最多 5 颗星 2 评论

买家评论

5.0 颗星,最多 5 颗星
5星,共 5 星
2 买家评级
5 星
100%
4 星 0% (0%) 0%
3 星 0% (0%) 0%
2 星 0% (0%) 0%
1 星 0% (0%) 0%

评论该商品

与其他买家分享您的想法

2 个顾客评论

2013年7月26日
已确认购买
2015年6月10日
已确认购买

此商品在美国亚马逊上最有用的商品评论

美国亚马逊: 4.3 颗星,最多 5 颗星 51 条评论
Amazon Customer
2.0 颗星,最多 5 颗星 Perhaps good for Greek native?
2021年7月23日 - 已在美国亚马逊上发表
已确认购买
5 个人发现此评论有用
ValiaS
5.0 颗星,最多 5 颗星 Great book! I have tried a couple of recipes ...
2017年7月23日 - 已在美国亚马逊上发表
已确认购买
12 个人发现此评论有用
Nora
4.0 颗星,最多 5 颗星 "Foods of the Greek Islands" is a plus to any cook.
2013年12月5日 - 已在美国亚马逊上发表
已确认购买
10 个人发现此评论有用
Matt Helms
5.0 颗星,最多 5 颗星 Worth the purchase
2018年7月19日 - 已在美国亚马逊上发表
已确认购买
2 个人发现此评论有用
C. A. Kennedy
5.0 颗星,最多 5 颗星 Greek cookin
2013年5月25日 - 已在美国亚马逊上发表
已确认购买
5 个人发现此评论有用