Culinaria - Greece Greek Specialties (ISBN: 9783833110535)
En Ucuz : 79.2,
En Pahalı 79.2,
Toplam 1 Satıcı
Anyone setting off to explore the land of the Greeks will ve very happy with what they find there. In a country that gave birth to Homer, Sophocles, and Plato it goes without saying that its wealth of cultural treasures and Mediterranean atmosphere go hand in hand with a passion for good food. This book takes us symposia of classical Greece, discovering the refinements of the haute cuisine available in major cities, and sampling the simpler fare of fisherman, farmers, and shephers.
This volume will guide us through mainland Greece, across the various groups of islands to the Republic of Cyrpus. After a stopover in the restaurants of Athens, we move on to the wine growing region of Attica, learning how Metaxa brandy and retsina wine are produces, and discovering the role of salt as a culinary treasure.
We wjill journey across the Gulf of Corinth to the Peloponnese, where grapes and figs flourish and goat cheese is allowed to mature in its own good time. The islands of the Ionian Sea wait to tempt the visitor with sofrito, a specialty made from beef or veal and indigenous to Corfu, to which Robola wine provides an excellent accompainment. Returning to the mainland, we succumb to the beckoning allure of the untamed Pindos mountains of the Epirus region. In the mountain village of Metsovon, we fortify ourselves with local chesee and the renowned pita. Heading east, we move on to the fertile plains of Thessaly; we experience a Greek-style Easter on the Sporades islands and celebrate the end of Lent with a delicious feast of grilled lamb. Moving on to the three fingers of the Chaldiki peninsula, we round off a wonderful day at the beach with an evening on the waterfrond dining on octopus and fish.
(KitabınIçinden)
This volume will guide us through mainland Greece, across the various groups of islands to the Republic of Cyrpus. After a stopover in the restaurants of Athens, we move on to the wine growing region of Attica, learning how Metaxa brandy and retsina wine are produces, and discovering the role of salt as a culinary treasure.
We wjill journey across the Gulf of Corinth to the Peloponnese, where grapes and figs flourish and goat cheese is allowed to mature in its own good time. The islands of the Ionian Sea wait to tempt the visitor with sofrito, a specialty made from beef or veal and indigenous to Corfu, to which Robola wine provides an excellent accompainment. Returning to the mainland, we succumb to the beckoning allure of the untamed Pindos mountains of the Epirus region. In the mountain village of Metsovon, we fortify ourselves with local chesee and the renowned pita. Heading east, we move on to the fertile plains of Thessaly; we experience a Greek-style Easter on the Sporades islands and celebrate the end of Lent with a delicious feast of grilled lamb. Moving on to the three fingers of the Chaldiki peninsula, we round off a wonderful day at the beach with an evening on the waterfrond dining on octopus and fish.
(KitabınIçinden)
