Prospero's Kitchen

Island Cooking of Greece

Inbunden, Engelska, 2012

688 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt över 249 kr.

Beskrivning

Corfu, Kefalonia, Zakynthos and the other Ionian islands are home to one of the finest cuisines of the Mediterranean. The stamping-ground of Captain Corelli and Lawrence Durrell, the Ionians have always held a particular, almost mystical, fascination for visitors, and, for many of the thousands who travel to the region each year, it is the special nature of Ionian cooking that forms an essential and unforgettable part of their experience. The recipes in "Prospero's Kitchen" come mostly from family notebooks handed down through the generations and reflect the cosmopolitan nature of Ionian cuisine. Together, they provide a unique and tantalising taste of the variety of Ionian cuisine. Featuring over 150 easy-to-follow recipes as well as fascinating information on Ionian cooking and customs, beautiful photographs and original illustrations, "Prospero's Kitchen" is an essential kitchen addition for anyone with a passion for the beautiful and lyrical Ionian islands.

Produktinformation

Utgivningsdatum:2012-05-01
Mått:152 x 230 x 22 mm
Vikt:540 g
Format:Inbunden
Språk:Engelska
Antal sidor:274
Förlag:Bloomsbury Publishing PLC
ISBN:9781780761367

Utforska kategorier

Internationella kök inom Mat och dryck

Mer om författaren

Diana Farr Louis is an author, cooking and travel enthusiast. She has been Travel Correspondent for the Athens News since 1997 and is the author of a number of travel books on Greece, including The Secrets of the Greek Islands, Athens and Beyond and Travels in Northern Greece. She is also the author of Feasting and Fasting in Crete: Delicious Mediterranean Recipes. June Marinos is an expert on Greek cuisine. Her publications include A Taste of Crete, A Taste of the Cyclades and An Odyssey into Greek Cooking.

Recensioner i media

"'An excellent collection highly recommended for expanding the boundaries of Greek cuisine' (Midwest Book Review)"

Innehållsförteckning

Foreword to the new editionMap: The Ionian Islands and Greater GreeceIntroductionThe Roots of Ionian CuisineA Short History of the Ionian IslandsDaily Life on the IslandsPreparing the KitchenProspero’s Larder: Notes on the IngredientsThe Olive Tree, its Oil and its FruitThe Wines of the IoniansBasic RecipesThe Best of Island CookingAppetizers, Soups and SaladsCheese, Eggs and PastaFishChicken and other BirdsMeatMeat and Vegetable PiesVegetable Dishes BreadsCoffee and DessertsCookies, Candies and PreservesAcknowledgementsBibliographyIndex