Books: Cooking by Cuisine -> Cooking Greek
Flavors of Greece (Cookbooks)
Interlink Publishing Group
Published: December 1, 2003
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From Publishers Weekly
This richly detailed volume is redolent with the unusual preparations of a cuisine ancient in origin but entirely modern in its palette of tastes. Thoroughly researched and thoughtfully written by Barron, who launched the Kandra
Kitchen cooking school, the book will prove both intriguing and practical for modern cooks--and harried menu planners. As the author writes, "Menu planning becomes easier if we bear in mind some of the Greek traditions and customs with dining. The meal
itself is a social event, so much of the work is done ahead and, with the exceptions of meze appetizers and salad preparation, relatively little last-minute attention is required." Many recipes--especially vegetable dishes--are perfectly suited to
advance preparation. Just as impressive are the author's selection of dishes "inspired," she writes, "by the heady perfumed fragrances that seem to float on the Greek air." These include sea bass with vinegar and rosemary, chicken with walnut and
coriander sauce, beet salad with allspice, and saffron rice with mussels. Fresh fruit desserts, custards, "spoon sweets" (to accompany an after-dinner cheese selection) and recipes for a variety of sauces, pickles, jams, preserves and crusty Greek breads
round out this tempting and original work. Illustrations not seen by PW. Author tour.
Copyright 1991 Reed Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.
Greece is an activity that stimulates all the senses; the food is colorful, pungent and fragrant, perfumed by the wonderful heady fragrances of fresh herbs and spices, and it is consumed with great gusto.
In Flavors of Greece Rosemary Barron
invites us to share these communal pleasures and to accompany her on her exploration of the Greek kitchen via the markets, full of shapes, colors and textures which excite the senses-glossy vegetables and lush juicy fruits, plump nuts, sacks of dried
beans and pulses, sea-fresh fish, crumbly white cheeses and barrels of glistening black olives. You will find no haute cuisine in this book but much fine food. There are over 250 recipes; many are simple, based on good, fresh ingredients; many are highly
flavored and aromatic; all taste even better when shared with friends.
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