The Illustrated Food and Cooking of Greece - Couverture rigide

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.

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.