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The Foods of Greece

The internationally renowned expert Aglaia Kremezi, on the food of her homeland, shares her personal selection of 135 regional dishes made from readily available ingredients

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First published in hardcover in 1993, The Foods of Greece was a book to read, as well as to cook from. It transported readers to the Greek islands and mainland with recipes collected from the entire country.

 

Mediterranean cuisine is widely touted both for its intense flavors and its nutritious value, and Greek food—with is abundance of vegetables, grains, fruit, fish, herbs, and spices—is perhaps the most savory and healthful of all.

 

Here, an internationally renowned expert on the food of her homeland shares her personal selection of 135 regional dishes made from readily available ingredients.

 

Recipes for such dishes as Artichoke, Carrot and Fava Bean Stew; Crayfish in Garlic and Walnut Sauce; Eggplant Pie with Walnuts; and Lamb Stew with Quinces high­light Greece's rich culinary history.

 

Aglaia Kremezi's entertaining text blends history, mythology, religion, and folklore to provide a fascinating back to this incomparable way of eating.

 

 

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