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    Books: Cooking by Cuisine -> Cooking Greek

    A Taste of the Aegean: Greek Cooking and Culture

    Harris, Andy

    Abbeville Press
    Published: August 1, 1992
    ISBN: 1558593616

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    Book Description
    From Booklist
    Tourists return from Greece enamored with Greek cooking. But the cuisine seems never to turn out as well at home as it did on those sunny isles. Harris' book has the look of a travel memoir, with Terry Harris' multiple-color photographs, which appear to emphasize primary colors as do most pictures of the Aegean. Harris categorizes Greece's food by its origins in the archipelago or in the Hellenic peninsula's mountainous north. Thus the first selection of recipes emphasizes seafood and the second, meats. These recipes aim to make plain how unadorned Greek cooking can be. A stew of pork and leeks has little else in it, so both meat and vegetable must be highest quality if the dish is to succeed. Recipes are not indexed, so finding them within the text can be a chore. A glossary renders Greek ingredients into their English equivalents. Mark Knoblauch
    Copyright American Library Association. All rights reserved--This text refers to the

    Paperback edition.

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