Presents an introduction to Greek cooking, and features over one hundred recipes for traditional Greek foods, including appetizers, soups, salads and vegetables, fish, meat, poultry and game, baked goods, and desserts.
A discussion of food and cooking in ancient Greece, providing information about the foods available to the people of Greece, looking at Greek homes and how different foods were prepared, and describing food-related celebrations. Includes recipes.
a medley of ethnic recipes, folklore, and village traditions
Atsaides, Susie
2003
Presents more than four hundred Greek recipes, accompanied by holiday menus, guides to kitchen techniques and the Greek pantry, and information on such aspects of Greek culture as superstitions and legends, celebrations, and ceremonies.
Food, culture, celebration, and memory are inexorably tied together inside Tessa Kiros's Food from Many Greek Kitchens . As the follow-up to her best-selling Venezia and Falling Cloudberries , Food from Many Greek Kitchens explores Kiros's Greek-Cypriot heritage and takes readers on a colorful journey into the Greek kitchens of her friends and family as she catalogs the traditional foods for fasting, festivals, and feast days.
A collection of recipes for Greek foods, with photographs and information about the ways in which the Greek people live and eat in the different areas of their country.
Presents an overview of the food culture of Greece, in simple text with illustrations, including information on cooking traditions, customs, eating habits, and food sources, as well as descriptions of history, geography, and daily life.
recipes from ancient Greece and Rome for the modern cook
Segan, Francine
2004
Presents a collection of full-color illustrated directions to preparing a number of authentic Greek and Roman recipes gathered from the writings of Plato, Aristotle, Homer, and Cicero as well as from some of the oldest known surviving cookbooks.
