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Books: Cooking by Cuisine -> Cooking Greek
A Taste of the Aegean: Greek Cooking and Culture
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by:
Harris, Andy
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Publisher:
Abbeville Press
Published: August 1, 1992
ISBN: 1558593616
Format:Hardcover
Pages:152
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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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