The Greek Mama's Kitchen is a celebration of the fascinating and diverse culinary traditions from different Greek communities as continued by families today. Using a technique of reportage and focusing on the mother of the household, we catch a glimpse of how the old and new worlds meet and marry. Rosemary Barron shares her favourite everyday recipes and those popular for special occasions as they have been passed down through the generations. She records the cooking skills as passed from her mother and grandmother and divulges the secrets that give dishes that memorable je ne sais quoi. The book takes the reader on a tour through the Greek Mama's kitchen, storecupboard ingredients, main courses such as beef stifado and pork with quince, all the way through to delicious sweets, such as Sweet-baked Fresh Figs. Festivals of the Greek calendar are also explored celebrating favourite recipes such as Easter Bread and New Year Cake.
Sprache
Verlagsort
Verlagsgruppe
Illustrationen
Quarter bound - 100 recipes
Maße
Höhe: 204 mm
Breite: 204 mm
Dicke: 22 mm
Gewicht
ISBN-13
978-1-84072-815-6 (9781840728156)
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Schweitzer Klassifikation
Rosemary Barron's life-long passion for the foods and food culture of Greek regions has evolved over the past twenty years, during which she founded Crete's first, and internationally-acclaimed, cooking school, Kandra Kitchen Crete. Two books followed - Flavors of Greece and Meze: Small Bites, Big Flavors from the Greek Table - and contributions to magazines such as Bon Appetit, BBC Good Food, and Decanter, and to various guide books. Rosemary now creates courses on the beautiful Greek island of Santorini, to serve as a practical resource for all who wish to explore, and attempt to understand the culinary history of Greece. Rosemary also gives numerous cooking classes, and has presented many lectures, papers, and seminars all over the world.
