Debbie Matenopoulos, the first member of her family born in America, grew up in a traditional Greek household, eating delicious, authentic Greek cooking that her family had passed down for generations. By the time Debbie had started her television career in New York on The View, she began eating a standard American diet. But despite carefully limiting how much she ate, she found herself gaining weight and lacking energy. As Debbie's career as an entertainment news reporter and television host o...
The Cooking of Greece (Superchef, #2) (Superchef Superchef)
by Matthew Locricchio
"Introduces the different culinary regions of Greece and presents many kids of recipes for traditional Greek dishes"--
Ketogenic Diet Guide for Beginners
by Charlie Hughes and Sydney Foster
In this book, called by Time "the next best thing to a cruise through the Greek Islands," Aglaia Kremezi showcases the fresh, uncomplicated recipes - many of them vegetarian - that she collected from local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light, simple, and feature seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most of these recipes have never before been written down. All translate easily to the...
The small dishes of the Greek meze table comprise an array of ingredients chosen to complement each other in flavour, aroma, colour, taste, and texture. The cuisine is extremely versatile - choose from as few as four, to as many as 24 dishes (and even more!) to feed any size gathering. Small Bites, Big Flavours offers over 60 meze recipes that use fresh, seasonal ingredients like greens, vegetables, fish, lamb, and cheeses. Olives, olive oil, nuts, yoghurt, preserved fish and capers make the dis...
In this book, Theodore Kyriakou embarks on a gastronomic voyage around the Greek islands, capturing the intensity of the experience that interweaves sea and sky - simple living and unchanged traditions. Island food reflects the seasons and the remarkable differences between the islands, each with their own staple foods and local delicacies. The chapters follow the course of the day and the rhythm of island life, from breakfast through Spring tides and seasonal vegetables to dinner under the firm...
Appetisers, Salads, Pies, Soups, Sauces, Poultry & Game, Meats, Fish & Sea Food, Sweets, amongst a thorough collection of Greek Cuisine. Retsina, Greek traditional wines, Infusions etc. A thorough appreciation of all that is Greek Gastronomy.
