Cover image for A taste of the Aegean : Greek cooking and culture
Title:
A taste of the Aegean : Greek cooking and culture
Author:
Harris, Andy (Writer on food and travel)
Edition:
First American edition.
Publication Information:
New York : Abbeville Press, [1992]

©1992
Physical Description:
152 pages : color illustrations ; 24 cm
General Note:
Includes index.
Language:
English
Subject Term:
Added Author:
ISBN:
9781558593619
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX723.5.G8 H34 1992 Adult Non-Fiction Central Closed Stacks
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Summary

Summary

A celebration of Greece and Greek cooking


Reviews 1

Booklist Review

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


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