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The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (Anglais) Relié – 14 novembre 2000


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Descriptions du produit

Revue de presse

“As much a travel book as any tourist guide . . . not just because of its lush pictures, but because it’s a real working guide to preparing the traditional dishes found all over Greece.”

Newsweek

“In addition to a generous sampling of unusual dishes, Kremezi presents a detailed background on regional cuisine . . . The recipes are not overly complicated, and offer new ideas for familiar ingredients.”

USA Today

“Gorgeous, authoritative.”

Atlantic Monthly

“Full of treats and remarkably appetizing . . . There is splendid stuff here, particularly for vegetarians.”

The Times of London

"Kremezi brings historical perspective to each recipe." People Magazine

"[The Foods of the Greek Islands] is the genuine item...it reads like a love letter to her native land...with it's tempting photos and recipes it's the next best thing to a cruise through the greek islands." Time Magazine

"The Julia Child Award-winning author returns with an equally engaging, personal take on the foods of Greece's many islands." Publishers Weekly, Starred

Aglaia Kremezi's new cookbook brings the flavors of the Mediterranean to tables everywhere. --Sheryl Julian and Julie Riven Boston Globe

"An astonishing collection . . . by the doyenne of Greek food writers." - Food & Wine

"I had to restrain myself from scrawling 'must try' beside yet another recipes in Aglaia Kremezi's FOODS OF THE GREEK ISLANDS. In this book, her fourth, Kremezi could do for people who assume that Greek food involves little beyond moussaka and egg-lemon glop what Marcella Hazan did for people who thought Italian food was all veal marsala and lasagna. The author has combined her reportorial skills, scholarly interests and superb instincts as a cook who knows both American and Greek kitchens to produce recipes that are simple, direct yet exciting." New York Times Book Review Notable Book


“As much a travel book as any tourist guide . . . not just because of its lush pictures, but because it’s a real working guide to preparing the traditional dishes found all over Greece.”

Newsweek

“In addition to a generous sampling of unusual dishes, Kremezi presents a detailed background on regional cuisine . . . The recipes are not overly complicated, and offer new ideas for familiar ingredients.”

USA Today

“Gorgeous, authoritative.”

Atlantic Monthly

“Full of treats and remarkably appetizing . . . There is splendid stuff here, particularly for vegetarians.”

The Times of London

"Kremezi brings historical perspective to each recipe." People Magazine

"[The Foods of the Greek Islands] is the genuine item...it reads like a love letter to her native land...with it's tempting photos and recipes it's the next best thing to a cruise through the greek islands." Time Magazine

"The Julia Child Award-winning author returns with an equally engaging, personal take on the foods of Greece's many islands." Publishers Weekly, Starred

Aglaia Kremezi's new cookbook brings the flavors of the Mediterranean to tables everywhere. --Sheryl Julian and Julie Riven Boston Globe

"An astonishing collection . . . by the doyenne of Greek food writers." - Food & Wine

"I had to restrain myself from scrawling 'must try' beside yet another recipes in Aglaia Kremezi's FOODS OF THE GREEK ISLANDS. In this book, her fourth, Kremezi could do for people who assume that Greek food involves little beyond moussaka and egg-lemon glop what Marcella Hazan did for people who thought Italian food was all veal marsala and lasagna. The author has combined her reportorial skills, scholarly interests and superb instincts as a cook who knows both American and Greek kitchens to produce recipes that are simple, direct yet exciting." New York Times Book Review Notable Book

Présentation de l'éditeur

Stretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food.
Aglaia Kremezi, a frequent contributor to GOURMET and an international authority on Greek food, spent the past eight years collecting the fresh, uncomplicated recipes of the local women, as well as of fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light and healthful, simple but never plain, and make extensive use of seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most have never before been written down. All translate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Potato Stew from Crete; Spinach, Leek, and Fennel Pie from Skopelos; Rolled Baklava from Kos.
Illustrated throughout with color photographs of the islanders preparing their specialties and filled with stories of island history and customs, THE FOODS OF THE GREEK ISLANDS is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.



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Dans ce livre

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Première phrase
The sharing of food whenever a whole family or a bunch of friends gather around the table is typical of the traditional Greek way of life. Lire la première page
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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 27 commentaires
99 internautes sur 100 ont trouvé ce commentaire utile 
Excellent book especially for one cooking outside of Greece! 12 février 2001
Par Amazon Customer - Publié sur Amazon.com
Format: Relié
I got this book as a Christmas present, and I was very pleasantly surprised. Aglaia Kremezi has always had the reputation of a gourmet cook, so I felt intimidated to try any of her recipes, because I thought they would be quite complicated and easy to fail for a home cook. Quite the contrary!! This is an excellent book, with very detailed descriptions and insightful information on original Greek dishes (as a Greek who just moved to the US from Greece, I can say that this is the REAL thing, very far from anything touristy or artificial).
All the dishes I have tried until now have been a success, and two are the main reasons: 1. The recipes have been adapted to the modern way of cooking 2. The ingredients have also been adapted so that one can find them outside of Greece without compromising in taste or authenticity. There is also a very helpful list of US sources for original Greek products.
I definitely recommend this book! It's one of the best cookbooks I own -- and trust me, I own many...
55 internautes sur 55 ont trouvé ce commentaire utile 
The Best of Island Cuisine 17 janvier 2001
Par greekfood@bellaonline.com - Publié sur Amazon.com
Format: Relié
In this cookbook, Aglaia Kremezi not only compiles the best of the traditional recipes of the Greek islands, she also captures the essence of the islands themselves through well written, detailed, and interesting historical and geographical information.
This 298-page hardback begins with a comprehensive introduction to the islands of Greece. In addition to beautiful photographs, Kremezi provides a detailed description of each island and / or island group. The geography, history, and popular dishes are all highlighted, making the introduction alone a valuable reference tool.
The different types of food are divided among eight chapters; including appetizers, pitas and pies, seafood, meat, rice and pasta, vegetables, bread, and desserts. I really enjoyed the fact that each chapter is prefaced with additional reference information such as history, modern day adaptations, and substitutions for particular ingredients. In addition, background information is included with the recipes, which are not only delicious, but easy to prepare as well.
Another great feature of this cookbook is an A to Z glossary of Greek food terms. From Aleppo Pepper to Zante Currants, Kremezi clearly defines the traditional ingredients of the Greek islands. A Basic Preparations section offers recipes such as vegetable stock, tomato sauce, and yogurt that form the basis of many of the recipes offered. Most of the basic ingredients in this cookbook are readily available anywhere in the world, but Kremezi also offers substitutions for those ingredients that may be hard to find in your local grocery store. For ingredients that cannot be substituted, Kremezi provides a handy listing of Greek food suppliers from all over the country.
I highly recommend this cookbook not only because it is beautifully written, but also because the recipes are easy to prepare, flavorful, and truly capture the spirit of the Greek islands. In addition, the reference information included in this cookbook is superb.
34 internautes sur 34 ont trouvé ce commentaire utile 
Almost like my wifes cooking 23 décembre 2000
Par Richard L. Smith - Publié sur Amazon.com
Format: Relié
My wife was born and raised in Athens, her mother was raised on the island of Kalymnos. This book was a trip down memory lane, with the bonus of including easy to follow recipes for some of the less well known but very tasty Greek foods. This book is an excellent read full of historical tidbits, beautiful photographs, and island lore. A very useful cookbook for anyone wanting a taste of the islands.
17 internautes sur 19 ont trouvé ce commentaire utile 
My dinner actually turned out great! 5 avril 2002
Par Un client - Publié sur Amazon.com
Format: Relié
I wanted to make a special dinner for my boyfriend and chose a Greek theme, mainly using recipes from this book, inclduing Friend Zucchini and Cheese and Shrimp w/Tomato and Feta. The whole dinner was simple enough (and I am a novice cook) and the ingredients were easily available. There are also interesting tidbits for most of the recipes, making reading the cookbook as fun as cooking out of it. Best of all, the food was delicious, and he said it reminded him almost exactly of the food he ate during his trip to the Greek Islands last summer. I will definetly be turning to this cookbook again and again.
5 internautes sur 5 ont trouvé ce commentaire utile 
The Foods of the Greek Islands: Cooking and Culture at the crossroads of the Mediterranean 5 septembre 2005
Par laura Space - Publié sur Amazon.com
Format: Relié
I ordered the book for my husband's father, his grandfather was from Greece. He loved it,the recipe's and the storie's about the foods and the people of the different islands.
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