The Foods Of The Greek Islands: (Hardcover) by Kremezi, Aglaia
Hardcover; Published 11/1/2000; 320 Pages; ISBN 9780395982112
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Aglaia Kremezi, a frequent contributor to Gourmet and an international authority on Greek food, spent the past eight years collection the fresh, uncomplicated recipes of the local women, as well as of the 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 Pork Stew from Crete; Spinach, Leek and Fennel Pie from Skopelos; Rolled Baklava from Kos.
We like to visit the Greek Islands and this book is very remeniscent of our trips.
I bought this as a gift for a close friend of Greek heritage. He absolutely loves it and said the recipes are authentic to the islands. The book is beautifully written and photographed and provides a narrative of each region and it's particular style of cooking.
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Be conscious of adding salt to a recipe if you're cooking with typically high-sodium ingredients such as chicken broth or feta cheese. If they already have a lot of salt in them, then you'll want to take care not to add too much additional salt to the dish.