Culinaria Greece: Greek Specialties
by Marianthi Milona
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Book Summary Information
Author: Marianthi MilonaEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2008-10-15
ISBN: 0841603642
Number of pages: 459
Publisher: Ullmann
Book Reviews of Culinaria Greece: Greek Specialties
Book Review: Greek food in historical and cultural context
Summary: 5 Stars
As a Greek-American and a food fanatic, I am always on the prowl for cookbooks that put Greek food into context. This book is IT. I was drawn to the book not because of the content, but because I'm sure the fisherman pictured on the back cover is a long-lost relative of my dad's (the resemblance is uncanny -- right down to the smirk on his face!).
Upon opening the book, I found National Geographic-quality photography, along with narration that brings together:
*the history of ingredients ("In the same way the chestnut tree spread from Asia minor to Thessaly and thence to the Sporated Islands, the almond tree... likewise found its way to these small, rocky islands where it quickly put down roots...")
*the traditions and techniques of the geographic regions ("The women of the Sporades make an almond cream from peeled almonds by grating them while still warm and mixing them quickly with sugar and water.")
*drool-invoking recipes that are diverse and unique to the regions from which they came.
The book includes several handy reference tools- a table of contents, a detailed map of the regions by which the book is organized, a glossary, a bibliography, picture credits, and indexes of illustrations, dishes, recipes by English name, recipes by Greek name and an index of key words. Ingredient measurements are in American (1 generous cup) and International (250 g) measurements.
It's a great book for anyone who wants to go beyond a collection of recipes.
Summary of Culinaria Greece: Greek Specialties
Food and culture are inexorably tied together. The Culinaria series reports on every aspect of the cuisine of a country within the context of the people who created it. One of the most successful series in cook book history, these new editions are updated with the guidance of first-class chefs, and come in a durable flexi-cover format to withstand abuse while spending time in the kitchen.The teams behind each Culinaria volume spend months in the region they are working on, allowing them time to fully absorb all of the food and drink a country can offer. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate.
Learn about the history behind the dishes, their cultural significance, and how to prepare them.
Beautiful photographs take you on a tour from the local villages to inside the kitchen where you will find the final product.
Enormous variety of magnificent photographs and tempting recipes together with knowledgeable text that is easy for readers and cooks of all skill levels to understand.
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