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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 the past eight years

collecting the fresh, uncomplicated recipes of the local women, as

well as of fishermen, bakers, and farmers. Like all Mediterranean

food, these dishes are light and healthful, *** 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 p***ographs 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.

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AGLAIA KREMEZI is an internationally known expert on Greek

cuisine and author of The Foods of Greece, which won the

Julia Child Award from the International Association of Culinary

Professionals for the best first cookbook. She has lectured around

the world about Greek and Mediterranean food and runs a widely

respected cooking school on the Greek island of Kea.

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From publishers weekly

The Julia Child

Award-winning author of The Foods of Greece returns with an equally

engaging, personal take on the foods of Greece's many islandsDeach

very different from the othersDstretching from Turkey to the Ionian

Sea. Like Marcella Hazan, Kremezi has an informed and authentic

voice that is gentle enough for beginners, and though her anecdotes

and folklore add an inviting context and charm to this cookbook,

it's the enticing recipes themselves that make it so winning.

Lem*** and legumes feature prominently in Greek-island cooking, as

does seafood. Among the array of "uncomplicated" yet

"sophisticated" dishes Kremezi features are Terrine of Fish with

Leeks, Orange and Lemon and Black-Eyed Pea Salad with Herbs,

Walnuts and Pomegranates. One might expect Baked Chickpea and Lamb

Stew from Greece, but Pork with Cabbage made with tomatoes, red

wine, and cinnamon clearly reflects a multicultural influence. An

entire chapter on savory pies could almost stand alone with such

tempting offerings as Finger-Sized Fried Green Pies, and another on

breads includes Savory Cheese and Mint Muffins. Desserts that make

excellent use of fresh fruit include Baked Apples with Dried Figs

and Almonds in Sweet Wine Syrup and Cherry Spoon-Sweet Preserves.

Kremezi c***ulted on the menu for New York's premier Greek

restaurant, Molyvos, and a dozen or so of the restaurant's recipes

are included in this standout volume. (Nov.)

Copyright 2000 Reed Business Information, Inc.

From Booklist

Moving east from Italy, travelers encounter Greece and its

archipelago. The foods of the Greek islands, as described by Aglaia

Kremezi, have suffered from the decreasing harvest of surrounding

seas. Nevertheless, these islands carry forward a grand tradition

that marries ***ects of Western cooking with ingredients of Eastern

provenance. In addition to the book's attractive recipes, readers

profit from Kremezi's suggested variati*** for many of the

dishes--for example, turning a large lemon custard in phyllo pastry

into individual, handily served packets.East of Greece lies the

home of one of the world's great culinary traditi***, that of the

Middle East. Claudia Roden has updated her classic work, first

published in 1972, and presents The New Book of Middle Eastern

Food. She has used this occasion to add variati*** to classic

recipes and to update readers about newly available foods, such as

the increasing variety of eggplants found in contemporary markets.

Libraries will want this new edition for the wealth of reference

information on Middle Eastern cooking the volume holds. Mort

Rosenblum eschews recording recipes in favor of giving the reader a

sense of the role of food in the lives of the French. Although the

pressures of globalization have altered the way young French people

in particular eat, the world's preeminent food culture still

carries forward its national obsession. A Goose in Toulouse

examines some of France's most significant contributi*** to the

table in a series of essays covering Roquefort cheese, cassoulet,

champagne, goat cheese, truffles, and that indispensable annual

catalog of French restaurants, the Michelin Red Guide. Rosenblum

profiles chefs from the aged Raymond Thuilier, who conceived

Provence's Le Baumaniere, through contemporary artists on the order

of the Savoie region's Marc Veyrat.In 1958, the National Council of

Negro Women published a cookbook documenting their food heritage.

Organized to serve as a means of observing annual holidays, it

presented recipes from the earliest days of the nation, with

contextual commentary. The cookbook marched boldly into territory

beyond plantation life with exotica such as sukiyaki and Ceylon

curry. A new reprint of The Historical Cookbook of the

American Negro offers insight into both the cooking of the

first generati*** of African Americans and the self-perception of

their female descendants at the outset of the sixties' civil rights

movement.Julia Child's career has now come full circle. Her newest

book assumes the reader's mastery of the kitchen skills outlined in

her previous tomes. Julia's Kitchen Wisdom offers few

traditional recipes; instead, the grande dame of chefs shows how a

real cook operates, cooking from ideas and from techniques polished

during years of working over a stove, not from a formal recipe.

This short book will appeal to anyone whose imagination is as

central to cooking as technical skill. Mark Knoblauch

Copyright © American Library Association. All rights

reserved

媒体评论

Aglaia Kremezi's new cookbook brings the flavors of the

Mediterranean to tables everywhere. --Sheryl Julian and Julie Riven

--

Review

书籍介绍

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 the past eight years collecting the fresh, uncomplicated recipes of the local women, as well as of fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light and healthful, *** 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 p***ographs 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.