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The Illustrated Food and Cooking of Greece (Illustrated Food & Cooking of) [Hardcover]

Jan Cutler , Rena Salaman
5.0 out of 5 stars  See all reviews (6 customer reviews)
RRP: 12.97
Price: 11.69 & FREE Delivery in the UK. Details
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Book Description

1 Jun 2009 Illustrated Food & Cooking of
With a culinary heritage shaped by the sun, the sea and the Meditteranean landscape, Greek cuisine is bursting with rich flavours and fresh ingredients. This book is all about translating and recreating the evocative tastes, textures and traditions of Greek food easily in your own kitchen. The introductory section of the book opens with a history of Greek cuisine and its regional influences, and then gives full details on how to choose the best ingredients and how to prepare these foods. The recipe section offers more thn 160 authentic dishes, both classic and modern - mezes, soups, main courses, vegetables dishes and dessers. Every recipe is tested for the modern kitchen and uses ingredients that can now be found in the local supermarket. All recipes are illustrated step by step, demonstrated visually so they are easy to follow and copy with confidence, and there is glorious photograph of every finished dish, to show the reader exactly what to aim for. Mezes include such delights as Grilled Vegetable Terrine, Stuffed Vine Leaves, and Taramasalata. For the main course, there are wonderful dishes such as Spring Lamb Casserole with Fresh Peas, and Grilled Swordfish Skewers. For those with a sweet tooth, mouthwatering specialities such as Walnut Cake or Sifnos Cheese and Honey Tart can be served for dessert.

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Product details

  • Hardcover: 264 pages
  • Publisher: Lorenz Books; Ill edition (1 Jun 2009)
  • Language: English
  • ISBN-10: 075481985X
  • ISBN-13: 978-0754819851
  • Product Dimensions: 22.1 x 17 x 2.5 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 111,173 in Books (See Top 100 in Books)

Product Description

About the Author

Rena Salaman was born and grew up in Athens. Her childhood gave her an enthusiasm for the traditions of her native Greece and her passion for Greek food and cooking continued. She makes regular trips to family and friends in Athens and to the islands. She has written several books and she has contributed to many others. She also writes for House and Gardens and BBC Good Food magazines as well as the Financial Times. Rena has appeared on numerous radio and television programmes. Jan Cutler the contributing editor, is a freelance editor and food writer who has contributed to many cookbooks. Jan is fascinated by how a country's culture and history affects its cuisine, and is particularly interested in healthy eating using fresh produce cooked imaginately.

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Customer Reviews

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Most Helpful Customer Reviews
33 of 33 people found the following review helpful
5.0 out of 5 stars Excellent instructions and great photography 10 May 2010
By A. Byrnes TOP 500 REVIEWER
Format:Hardcover|Verified Purchase
This is a terrific book. I have had a copy for a long time and have just bought a copy for a friend as a present.

The book opens with a look at the culture of cooking in Greece and the Islands. It then has an extremely useful section, The Greek Kitchen, which goes through all the main ingredients that you are likely to tackle. This is particularly useful when you may be unfamiliar with a particular ingredient.

Pages 65 to 251 are the recipes. The recipes are divided into sections: Mezedes and Appetizers, Soups, Fish and Shellfish, Poultry and Game, Meat Dishes, Vegetarian Meals, Side Dishes and Salads, Desserts Tarts and Cakes, and Sweets, Pastries, Cookies and Breads.

Following the title of the recipe, in English except where a dish is very specific to Greece (like Kleftiko), there is a short comment about the recipe, sometimes with serving instructions or recommended ingredients. Next the servings are shown (usually 4-6 for a main course) and this is followed by a list of ingredients. Numbered instructions are shown beneath. At the bottom of the recipe are the vital statistics: energy, protein, carbohydrate, Fat, Cholesterol, calcium, Fibre and Sodium.

The instructions are very clear and easy to follow. If you follow them precisely you shouldn't go wrong.

Each recipe is accompanied by a colour photograph of the finished product and many are also illustrated with photographs showing various stages during the making of the recipe. The photographs are of enormous use to me as I very much like to see what it is that I am working towards.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Excellent book but... 1 Mar 2013
By Wil Andersen TOP 1000 REVIEWER
Format:Hardcover|Verified Purchase
..it is the same book as The Complete Book of Greek Cooking. I naively thought they were separate works but Amazon has credited me for the duplication so all praise to them for that.

The Complete Book is a large format paperback and the type is substantially larger - which at my age is helpful. This is more compact, has the benefit of being hardback but I thought the type was a little small and the layout a little crowded. Of the two I would choose for everyday use The Complete....The texts and pictures appear identical.

Given the authors you would expect it to be excellent - and it is. My copy is much used.
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5 of 6 people found the following review helpful
5.0 out of 5 stars Greek book review 20 Mar 2012
By Clive G
Format:Hardcover|Verified Purchase
I was very please with this book, it's well penned, very well illustrated, a pleasure to read and use with simple to follow recipe's.
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