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The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (English Edition) Kindle电子书
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 eight years collecting the fresh, uncomplicated recipes of the local women, 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.
“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.” —The New York Times Book Review
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.
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。
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。
- 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
This 298-page hardback begins with a comprehensive introduction to the islands of Greece. In addition to beautiful photographs, Kremezi provides a detailed description of each island and / or island group. The geography, history, and popular dishes are all highlighted, making the introduction alone a valuable reference tool.
The different types of food are divided among eight chapters; including appetizers, pitas and pies, seafood, meat, rice and pasta, vegetables, bread, and desserts. I really enjoyed the fact that each chapter is prefaced with additional reference information such as history, modern day adaptations, and substitutions for particular ingredients. In addition, background information is included with the recipes, which are not only delicious, but easy to prepare as well.
Another great feature of this cookbook is an A to Z glossary of Greek food terms. From Aleppo Pepper to Zante Currants, Kremezi clearly defines the traditional ingredients of the Greek islands. A Basic Preparations section offers recipes such as vegetable stock, tomato sauce, and yogurt that form the basis of many of the recipes offered. Most of the basic ingredients in this cookbook are readily available anywhere in the world, but Kremezi also offers substitutions for those ingredients that may be hard to find in your local grocery store. For ingredients that cannot be substituted, Kremezi provides a handy listing of Greek food suppliers from all over the country.
I highly recommend this cookbook not only because it is beautifully written, but also because the recipes are easy to prepare, flavorful, and truly capture the spirit of the Greek islands. In addition, the reference information included in this cookbook is superb.