Food of Greece: Cooking, Folkways, and Travel in the Mainland and Islands of Greece
Simon and Schuster, 1992 - 384 páginas
In an enchanting blend of cultural history and delectable recipes, Vilma Liacouras Chantiles offers cooks the pleasures of the Greek culinary tradition. Enjoy specialties ancient and modern, urban and regional, from appetizers to sweets of every variety. Begin your feasting with Whipped Caviar Salad or Lentil Soup; proceed to Cretan-style Roast Lamb with Spicy Yogurt Sauce, complemented by Spinach with Lemon Oil Dressing and Cyprus-style Olive Bread with Onions and Mint. Finish with heavenly Brandied Almond-Honey Cake and a strong cup of Greek Coffee.
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AESTHETICS AND COOKERY
GRAINS AND PASTA
FISH AND SEAFOOD
VEGETABLES AND SALADS
15 minutes 30 minutes all-purpose flour almonds Athens avgolemono baklava bay leaf beat boil bowl bread butter or margarine cake casserole celery cheese chestnut chestnut color chicken chopped fresh parsley cinnamon cloves cloves garlic color commercial filo cook cool cover cup olive oil cup water delicious dishes dough drain eggplant feta fish flavor freshly ground pepper fruit frying garlic garnish gradually add granulated sugar grated Greece Greek Hellenes herbs Knead koulourakia lamb lemon juice lightly margarine meat milk mixture moderate oven 350 olive oil onions orange oregano oven 350 degrees parsley pastry peeled potatoes pound recipe Remove rice rind roll salad Salt and freshly salt and pepper Saltsa sauce saute scallions season with salt Serve warm simmer skordalia sliced soup spoon spoon sweets sprinkle stifado stir stuffed sweet syrup tablespoons tablespoons butter taste teaspoon tender thyme tomatoes trahana V2 cup Vasilopita vinegar wine yogurt zucchini