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Greek Vegetarian Cookery [Paperback]

Jack Santa Maria
4.7 out of 5 stars  See all reviews (3 customer reviews)

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Book Description

21 April 1988
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.

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Product details

  • Paperback: 160 pages
  • Publisher: Rider & Co; New edition edition (21 April 1988)
  • Language: English
  • ISBN-10: 0712622896
  • ISBN-13: 978-0712622899
  • Product Dimensions: 19.6 x 12.6 x 1.4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 474,222 in Books (See Top 100 in Books)

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Customer Reviews

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Most Helpful Customer Reviews
2 of 2 people found the following review helpful
4.0 out of 5 stars greek veggie heaven 27 July 2010
Following a week in Crete, I bought this book to continue the delicious food...
It's old fashioned, as you'd expect from the publication date, but the recipes are all there.
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5.0 out of 5 stars Greek Vegetarian Cookery 24 April 2014
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I am interested in Greek cookery, and I bought this book along with another of Jack Santa Maria's titles Indian Vegetarian Cookery Jack Santa Maria has travelled widely , and in this small paperback there are many traditional island recipes from the villages. The Cretan diet is something that most of us have heard about. Much use is made of rich olive oil and the magnificent array of vegetables that are displayed in Mediterranean markets.
The book contains 15 chapters, which cover Appetisers, Bread, Pasta, Rice, Soups, Legumes and Pulses, Vegetables, Salads, Eggs, Cheese, Sauces, Desserts, Cakes and Sweets, Spoon Sweets & Preserves and Drinks. The Glossary at the back of the book is extensive and provides translations of ingredients and cooking techniques. There is no regular index in this book, but there is a detailed contents listing at the beginning of the book. This is the best Greek vegetarian cookery book I have. Its success is in its simplicity.

This is a paperback cookbook which details the historical background to Greek cookery, guides us on Greek pronunciation, and gives the name of each dish in English and in Greek. You'll find everything here, the traditional Spinach pastries from Crete, lentil and mixed bean salads, chapters on egg dishes and cheese, fresh salads and delicious oven baked vegetable dishes, that on Crete are often sent to the village baker to be cooked in his oven, and collected before the midday meal is served. The sweets and desserts encompass the old favourites, Greek Rice Pudding with a lemon and cinnamon flavour, my own favourite Lukumadhes, the delicious honey soaked doughnuts which go so well with Greek coffee, lovely to enjoy at anytime of the day.
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5.0 out of 5 stars Greek Vegetarian 16 Oct 2012
My copy is 1984 and though i generally prefer illustrations in cookery books this is by far my favourite greek vegetarain cook book.
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