A Taste of the Aegean: Greek Cooking and Culture [Hardcover]

Andy Harris (Author)

Book Description

Publication Date: August 1, 1992

The recipes in this book cover a wide selection of Greek ingredients and cooking methods, and the photographs of food, people and landscape combine to provide a perceptive observation of mainland Greece and the Aegean islands.'

--This text refers to the Paperback edition.

Editorial Reviews

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.

Product Details

• Hardcover: 152 pages
• Publisher: Abbeville Press (August 1, 1992)
• Language: English
• ISBN-10: 1558593616
• ISBN-13: 978-1558593619
• Product Dimensions: 9.4 x 9.4 x 0.8 inches
• Shipping Weight: 1.8 pounds
• Amazon Best Sellers Rank: #3,209,535 in Books (See Top 100 in Books)

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