Greece, Mediterrean Cuisine

Published by Konemann, 2006, hardcover, illustrated, A4 format, 191 pages, condition: as new,

Simple yet elegant, Greek cuisine has preserved the delicious Mediterranean specialties of centuries agotender lamb, an abundance of vegetarian dishes, and fish and seafood of every kind, made with the best quality olive oil. Here eleven chefs present authentic recipes from their homeland and offer the secrets of Greek cuisine. Try Filled Zucchini Flowers, Octopus with Pasta, Chios Rabbit with Wild Vegetables, and sweet Mbourekakia Pasties. Each title in this highly visual cookbook series of Mediterranean cuisine offers some 85 recipes, from easy to challenging, presented on two-page spreads with detailed instructions, tidbits of information, and captioned step-by-step photographs; you can almost smell the food cooking.