The Greek peasant diet is based on wholefoods and a third of the Orthodox Christian year is given over to fasting (no meat or fish). The Greek village cook uses simple ingredients - wholemeal flour, olive oil, legumes, nuts and seeds, yoghurt and cheese made from sheep's and goat's milk, and wild herbs for both seasoning and salads. In addition to sections on herbs and spices, basic ingredients and the recipes - from meeze and soups to cakes, sweets and wine - this book contains an outline of the religious and historical infuences on Greek cuisines and anecdotes and accounts of folk custom.
- ISBN10 0712622896
- ISBN13 9780712622899
- Publish Date 23 April 1992 (first published 4 June 1984)
- Publish Status Out of Print
- Out of Print 10 August 2021
- Publish Country GB
- Publisher Ebury Publishing
- Imprint Rider & Co
- Edition New edition
- Format Paperback (B-Format (198x129 mm))
- Pages 160
- Language English