Flavours of Greece (Penguin Cookery Library): The Definitive Book of Modern and Classic Greek Cooking by Rosemary Barron

  • Yogurt (Yiaoúrti) (page 7)

    from Flavours of Greece (Penguin Cookery Library): The Definitive Book of Modern and Classic Greek Cooking Flavours of Greece (Penguin Cookery Library) by Rosemary Barron

    • Categories: How to...; Greek; Vegetarian
    • Ingredients: live yogurt; whole milk
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  • ISBN 10 014046946X
  • ISBN 13 9780140469462
  • Linked ISBNs
  • Published Apr 28 1994
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books Ltd

Publishers Text

The Greek philosophy of food is simple - make it fresh and serve it with warmth and gusto. This book celebrates the art of all Greek cooking, both old and new, showing how it has been influenced for centuries by history and its neighbours including Turkey, the Middle East and the Balkans. Dishes covered are appetizers such as marinated olives, fried cheeses, peppered dried figs, dips of yoghurt or aubergine and spices. There are delicate lemon broths and hearty soups, grilled and fried fish and shellfish, lamb, pork and game in every guise, and fresh vegetables but running throughout all the recipes are the flavours of Greek cooking - cinnamon, cumin, oregano, rosemary, garlic, olives, nuts and yoghurt.

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