A brightly illustrated survey of the richly varied cuisine of the Greek islands of the Mediterranean features a host of delicious recipes from New York's acclaimed Greek-style restaurant, Molyvos, including simple, healthful traditional ...
Author: Aglaia Kremezi
Publisher: Rux Martin/Houghton Mifflin Harcourt
A brightly illustrated survey of the richly varied cuisine of the Greek islands of the Mediterranean features a host of delicious recipes from New York's acclaimed Greek-style restaurant, Molyvos, including simple, healthful traditional dishes that emphasize seasonal produce, fresh herbs, and fish. By the award-winning author of The Foods of Greece. 20,000 first printing.
Cooking and Culture at the Crossroads of the Mediterranean Aglaia Kremezi ... Portions of this book have previously been published in the Proceedings ofThe Oxford Symposium on Food iind Cookery (1994, 1995, 1996) and in the following ...
Author: Aglaia Kremezi
This New York Times Notable Book is “a real working guide to preparing the traditional dishes found all over Greece” (Newsweek). 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 eight years collecting the fresh, uncomplicated recipes of the local women, 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. “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.” —The New York Times Book Review
CaseIla's food is quite delicious, without pretension, bold, rustic, and full of flavor. GHEDINI, FRANCESCO. Northern Italian Cooking. ... The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean.
Author: Aliza Green
Making handmade, home-made pasta has never been easier!
The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean. New York: Houghton Mifflin, 2000. Aglaia Kremezi, Greek culinary journalist and author, has written a collection of books about the food of her ...
Author: Aliza Green
Publisher: Quarry Books
Super Simple Homemade Pasta is a fully illustrated pasta cookbook for beginners that demonstrates how to make a range of shaped and artisan Italian pasta varieties by hand.
A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food Cheryl Sternman Rule ... The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean.
Author: Cheryl Sternman Rule
Publisher: Houghton Mifflin Harcourt
Long celebrated as a versatile ingredient in cuisines across the globe, yogurt has recently emerged as a food of nearly unparalleled growth here in the United States. The time has come for a modern, far-ranging cookbook devoted to its untapped culinary uses. In Yogurt Culture, award-winning food writer Cheryl Sternman Rule presents 115 flavorful recipes, taking yogurt farther than the breakfast table, lunchbox, or gym bag. Rule strips yogurt of its premixed accessories and brings it back to its pure, wholesome essence. In chapters like Flavor, Slurp, Dine, and Lick, she pairs yogurt not just with fruit but with meat, not just with sugar but with salt, not just with herbs but with fragrant spices whose provenance spans the globe. She provides foolproof, step-by-step instructions for how to make yogurt, Greek yogurt, and labneh at home, though all of her recipes can also be prepared with commercial yogurt. Rule explores yogurt from every angle, explaining how to read a label, visiting producers large and small, and gaining entry to the kitchens of cooks from around the world. Deeply researched and peppered with stories, interviews, and full-color photographs, Yogurt Culture offers a fresh, comprehensive take on a beloved food.
Here are some excellent Greek cookbooks, although they are by no means the only ones: The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean by Aglaia Kremezi. The author, who won a Julia Child Award ...
Author: Lara Morris Starr
Publisher: Mango Media
Set the scene for armchair adventures with food, drink, and entertainment suggestions—and enjoy virtual vacations to destinations around the world. With a tiny bit of ingenuity and effort, anyone can create a wonderful weekend at home that brings almost as much pleasure as an actual vacation away—without the hassle of flights, foreign currency exchange, or large credit card bills. This entertaining and instructive book features guides to experiencing all the excitement of Brazil, Mexico, Scotland, Ireland, Paris, Tuscany, Greece, Morocco, Africa, St. Petersburg, India, China, Thailand, Japan, and Australia—all without leaving the comfort of home. Each chapter offers: suggestions on setting the scene books, videos, and music for your weekend a complete meal suggestion, with recipes Part cookbook, part cultural guidebook, this unique volume is also ideal for planning themed dinner parties—and opens up new worlds even when you can’t hop on a plane.
My hosts—Greek culinary expert Aglaia Kremezi, author of The Foods of Greece and The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean, and Costas Moraitis, her husband, a biblical scholar turned ...
Author: Steven Raichlen
Publisher: Workman Publishing
The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled." In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.
Food for Centaurs: stories, talks, critical studies, poems. ... Sexuality in Greek and Roman Literature and Society: A Sourcebook. ... The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean.
Author: Peter Mark Adams
Publisher: Scarlet Imprint
Category: Body, Mind & Spirit
"I have read Mystai with admiration of both your insights and their presentation by the publisher. I have loved all these characters for years. To treat them as mnemonic solves at a stroke the intrusion of mythical beings among contemporary Romans that has stymied other interpreters." Joscelyn Godwin “A meticulous study of this book will most likely feel like a daydream transporting the reader to the ancient world of the Mysteries and their gods initiated by Adams’ eloquent writing and personal insights supported by beautiful images of the frescoes of the Villa of the Mysteries and other ancient iconographies and artefacts. The functional combination of text and imagery is what makes Mystai such a potent and inspiring book ... I wholeheartedly recommend that those interested in the Mysteries, both in theory and practice, should indulge in Mystai seeking within every page an epiphany and a celebration of the great god Dionysos immersing oneself into the ritually-centred visuality of the Villa of the Mysteries to generate a beautiful and untamed constellation of theurgic experiences” Damon Zacharias Lycourinos “Peter Mark Adams has done it again just like his prior book ‘The Game of Saturn’, Mystai is a feast for the eyes, the mind and the senses. Its a beautifully designed book: the colours, the materials, the printing, the fonts, the imagery and of course the content itself is tremendously enjoyable and extremely enlightening ... His analysis of the imagery and its meaning, how this would have been utilised in a ritual context, has given us a graduate level course in the ancient Greek mysteries. Peter Mark Adams has quickly become one of my favourite authors in this genre. His work is extremely unique and insightful he has a way of revealing historical mysteries that no one else has elucidated” Greg Kaminsky, The Occult of Personality Podcast “Peter Mark Adams has done it again just like his prior book ‘The Game of Saturn’, Mystai is a feast for the eyes, the mind and the senses. Its a beautifully designed book: the colours, the materials, the printing, the fonts, the imagery and of course the content itself is tremendously enjoyable and extremely enlightening ... His analysis of the imagery and its meaning, how this would have been utilised in a ritual context, has given us a graduate level course in the ancient Greek mysteries. Peter Mark Adams has quickly become one of my favourite authors in this genre. His work is extremely unique and insightful he has a way of revealing historical mysteries that no one else has elucidated” Greg Kaminsky, The Occult of Personality Podcast The Dionysian themed frescos of Pompeii’s Villa of the Mysteries constitute the single most important theurgical narrative to have survived in the Western esoteric tradition. No other practitioner account of the ritual process for conducting a mystery rite has survived down to today. The frescoes’ vivid and allusive imagery illuminates both the ritual activity of the participants as well as its esoteric import. The frescoes, created in the most private rooms of the extensive Roman villa, were never meant to be seen by anyone other than the members of the all-female Bakkhic thiasos who conducted their most secret rites within them. Buried and preserved for posterity by the eruption of Vesuvius in 79 CE, these stunning proto-Renaissance images guide the viewer through the consecutive stages of a theurgic rite of initiation into the mysteries of Dionysos. Arising from within the unique interface between Greek and Roman culture in Southern Italy, the frescoes attest to the survival of an unbroken initiatic tradition of Bakkhic mystery rites on the Italian peninsula stretching back to the fifth century BCE. The recent restoration of the frescoes has provided a fresh opportunity to elucidate the ritual processes hidden in plain sight. Taking an interdisciplinary approach, Peter Mark Adams draws on current scholarship on dithyrambic performance; the ritual dress of Greco-Roman priestesses; classical philology and the comparative ethnography of rites of higher initiation. With the same attention to detail which he demonstrated in The Game of Saturn, Adams reveals the stages of initiation encoded and accomplished in dance, gesture, ordeal and sign. Adams interprets the frescoes through the distinct performative lens of the ritualist, throwing light, for the first time, on the significance of the ritual vocabulary and the phenomenology of ritual participation. We are pulled into the dance ourselves, and emerge transfigured by the experience.
The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean. New York: Houghton Mifflin, 2000. McVicar, Jekka. Jekka's Herb Cookbook. Buffalo, NY: Firefly Books, 2011. Potterton, David,ed.
Publisher: Llewellyn Worldwide
Category: Body, Mind & Spirit
Discover the Power of Herbs As nature's most versatile and potent plants, herbs can be used in hundreds of ways to add zest and vitality to your life. Inspiring you with a bounty of innovative ideas and recipes, Llewellyn's 2015 Herbal Almanac offers dozens of articles that explore many ways of using herbs, from gardening and cooking, to health and beauty, to herb craft and lore. Cultivate a radiant spirit and a healthy life. Try delicious new recipes. Create healing salves and lotions. This friendly guide features hands-on projects, fresh ideas, and advice for herb enthusiasts of all skill levels. Recipes to heal common ailments Create your own terrariums Tap into the vibrational healing power of herbs Save your seeds and host a plant-share party Make your yard a bee sanctuary Permaculture for herbalists Enhance your culinary creations Published annually since 2000
... 1051 , 1105 , 1151 Experiments Against Reality : The Fate of Culture in the Postmodern Age , 2032 Explosive Acts ... The , 101 Foods of the Greek Islands : Cooking and Culture at the Crossroads of the Mediterranean , 2200 Fool's ...
Author: New York Times Staff
Publisher: Taylor & Francis
Category: Literary Criticism
This anthology examines Love's Labours Lost from a variety of perspectives and through a wide range of materials. Selections discuss the play in terms of historical context, dating, and sources; character analysis; comic elements and verbal conceits; evidence of authorship; performance analysis; and feminist interpretations. Alongside theater reviews, production photographs, and critical commentary, the volume also includes essays written by practicing theater artists who have worked on the play. An index by name, literary work, and concept rounds out this valuable resource.