Food of Greece: Cooking, Folkways, and Travel in the Mainland and Islands of Greece

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Simon and Schuster, 1992 - 384 páginas
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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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Contenido

CONVERSION GUIDES
1
REGIONAL FLAVOR
13
AESTHETICS AND COOKERY
26
APPETIZERS
56
SOUPS
76
GRAINS AND PASTA
91
FISH AND SEAFOOD
109
MEATS
129
SAVORY PIES STUFFED VEGETABLES
214
EGGS DAIRY AND CHEESE SPECIALTIES
237
YEAST BREADS QUICK BREADS AND BISCUITS
259
FRUITS NUTS AND DESSERTS
288
CAKES SYRUP CAKES AND PASTRIES
311
BEVERAGES SYRUPS AND WINES
339
INDEX
355
Derechos de autor

VEGETABLES AND SALADS
186

Términos y frases comunes

Información bibliográfica