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CULINARIA GREECE (LCT): Greek Specialties. Flexibound


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CULINARIA GREECE (LCT): Greek Specialties. + Culinaria Russia: Ukraine, Georgia, Armenia, Azerbaijan + Culinaria Hungary
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Product Details

  • Series: Culinaria
  • Flexibound: 460 pages
  • Publisher: hf ULLMANN; Reprint edition (October 1, 2010)
  • Language: English
  • ISBN-10: 3833148888
  • ISBN-13: 978-3833148880
  • Product Dimensions: 10.2 x 8.6 x 1.1 inches
  • Shipping Weight: 3.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #431,122 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Marianthi Milona was born in 1965 in Thessaloniki and studied German, English, and Greek philology in Cologne. Since 1990, she has been a journalist for regional, national, and international radio and print media. Because of her in-depth knowledge of Greece and the Balkans, she regularly makes extended research trips to all the important areas of southeast Europe. Werner Stapelfeldt began his career as a photographer for travel guides and magazines. After studying photo design he went to work as a freelance photographer, predominantly in the commercial field, working for agencies and institutions. His assignment with the Culinaria series took him to Greece for eight months, where he uncovered unusual wines, fruits, and various Greek dishes. He spent time with people at work and at play and, of course, at the table, all the while endeavoring to capture the country, its specialties, and its atmosphere in the photographs that illustrate this book.

Customer Reviews

4.9 out of 5 stars
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See all 17 customer reviews
I love this book and have given it as a gift as well.
Niko
I have found many staple recipes in this book that I love to make and all the recipes I have tried have turned out amazing!
bluenilegrrl
If you love cookbooks for the way they tell the story of a country, the CULINARIA Greece is not to be missed.
Amazon Customer

Most Helpful Customer Reviews

25 of 25 people found the following review helpful By Food lover in Greece on November 27, 2005
Format: Hardcover
I am living in Greece and was given this book as a gift. This book will give you so many insights into Greek regions, foods, wines and life. It is broken down into food groups such as vegetables, cheeses, meats, and wines from each region. The photography is also amazing. After having lived here for two years, I can really understand why certain foods are from each region and how the cuisine has evolved. I have found the book very accurate and the recipes excellent. I have given this book to 3 others since receiving it one month ago.
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17 of 17 people found the following review helpful By Niko on December 23, 2007
Format: Paperback
I am also Greek American and have been through at least 7 Greek cookbooks. Finally I found one with a Pastitsio recipe that tastes just like Yaya's. The photos are beautiful, the recipes (I've used several) are very authentic, and the text is amazing. I love how they break down the regions. I could never find certain recipes that I grew up eating from the Thrace region, but they are in this book!!! I love this book and have given it as a gift as well. In fact, the entire Culinaria series cookbooks are great!
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12 of 12 people found the following review helpful By Amazon Customer VINE VOICE on August 13, 2008
Format: Hardcover
I have loved the CULINARIA series from the very first volume that I was given as a gift. If you are interested in lerning the history and culture of Greece by learning about the food eaten there, this is the book for you.

The book is divided into chapters by geographic regions. Each region is described by the physical features that make it unique, the foods and ingredients that are special to it, and recipes are given for the dishes that define it. There are abundant sidebars about significant topics either historical, political or cultural in the region that have shaped the food or people.

Then there is the photography. Beautiful photographs of the landscape, detailed photographic charts of ingredients, appetizingly displayed prepared dishes, step-by-step series showing ingredients being made, and people lovingly portrayed going about their daily lives.

This book is BIG, no bedtime reading with this one, you won't be able to hold it up! If you love cookbooks for the way they tell the story of a country, the CULINARIA Greece is not to be missed.
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6 of 6 people found the following review helpful By Stephanie Myers on March 15, 2011
Format: Paperback
I see that others have found this cookbook to be great, but I've had issues with all of the recipes I've tried. Sometimes the recipe is unclear, other times it just seems wrong. One example is the Baklava. The syrup called for 6 cups of water and 1 cup of sugar, the syrup is boiled for 5 minutes then simmered for an undefined amount of time then honey and lemon juice are added and brought to a boil one more time. This amount of cooking does not reduce it by much and 6 cups of syrup is way too much to be absorbed by the baklava. The recipe itself tasted great, there was just he slight problem of either too much liquid or not enough cook time. I've run into problems like this with almost every recipe I've tried. I'm learning to look up a similar recipe from a different source to check if quantities or cooktimes seem to be way off.

I do love that the book is broken into different regions and I love the bit of history that goes with each recipe or region. The photography is also great.
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4 of 5 people found the following review helpful By Myron A. Skulas on September 3, 2009
Format: Paperback Verified Purchase
This is without question, the finest collection of photos, anecdotal information, and cultural overview that I have ever experienced. At the turning of each page I was greeted with things that I had never heard of, or seen regarding Greek foods and spirits. As a second generation Greek-American, I had heard much from my yayias and papous (grandmothers and grandfathers) about the traditions and foods of their homeland, but their recollections were very localized. This wonderful book would be the equivalent of having hundreds of yayias and papous all spinning tales of what they did for the Easter Feast, or namesday celebrations, or the wonderful olive oil that they made in their old village. My only suggestion would be to increase the size of the fonts around the many beautiful photographs (which comes from the Greek words for light and writing--there you go). It looks like about a 6 point font, and is somewhat distracting. Yayia would need a magnifier to read them, but would nod approvingly and tell yet another story just like the one in the book.
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1 of 1 people found the following review helpful By Christine RN on March 25, 2013
Format: Flexibound Verified Purchase
First, I don't normally spend time writing reviews... this book has enticed me to sing of its praises.

When I was looking for a Mediterranean cookbook, I found a bunch of books on the specific diet. I thought it was interesting, but I didn't want to think of my cooking styles to be a "diet". So I decided to look for Italian, Spanish, Greek, etc cookbooks. I read reviews on this one and decided I'd try it over the other. I am so thrilled that I did! I happen to enjoy reading cookbooks (weird I know).

This cookbook is not just filled with recipes from the entire country of Greece (p.5 is a map of Greece sectioned out with the names of the regions and each region is a chapter in this book), it is also filled with culture! As I'm reading through this book, I feel like I am immersing myself into the Greek culture.

As one who had the opportunity to immerse herself into the Greek culture of a fantastic family who owned a house in Athens and on Andros Island, I was able to become one of the family for about a week. I worked in their gardens and fished in their seas while on my vacation. I learned a few words and learned that I loved Greek food and culture. Reading this cookbook has me reliving my memories and wishing I could do it again!

The author discusses everything from livestock, to harvesting pistachios (I may not do that, but I can improvise), to why they die their Easter eggs red, to death rituals, and wineries. If you don't want to read through the culture and are just interested in a "fish" recipe or "pasta" dish then all you have to do is turn to p.453 to check out the Index of Dishes or flip the page to the English Recipe Index; if your feeling Greek (or can read Greek) flip the page to the Greek recipe Index.

I must say... this is my new FAVORITE read and cookbook... until I find another anyways.
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