The Greek philosophy of food is simple - make it fresh and serve it with warmth and gusto. This book celebrates the art of all Greek cooking, both old and new, showing how it has been influenced for centuries by history and its neighbours including Turkey, the Middle East and the Balkans. Dishes covered are appetizers such as marinated olives, fried cheeses, peppered dried figs, dips of yoghurt or aubergine and spices. There are delicate lemon broths and hearty soups, grilled and fried fish and shellfish, lamb, pork and game in every guise, and fresh vegetables but running throughout all the recipes are the flavours of Greek cooking - cinnamon, cumin, oregano, rosemary, garlic, olives, nuts and yoghurt.
- ISBN10 1322037272
- ISBN13 9781322037271
- Publish Date 1 January 2011 (first published 1 October 1992)
- Publish Status Active
- Out of Print 4 March 2015
- Publish Country US
- Imprint Grub Street
- Format eBook
- Pages 383
- Language English