Culinaria Greece: Greek Specialties by Marianthi Milona

  • Pork tenderloin with prunes (Khirinó me damáskina)

    from Culinaria Greece: Greek Specialties Culinaria Greece by Marianthi Milona

    • Categories: Main course; Greek
    • Ingredients: pork tenderloin; prunes; canned peas; garlic; artichoke hearts; wine vinegar; balsamic vinegar; pine honey
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  • ISBN 10 3833134356
  • ISBN 13 9783833134357
  • Published Jun 01 2007
  • Format Paperback
  • Page Count 460
  • Language English
  • Countries Germany
  • Publisher Konemann
  • Imprint Konemann

Publishers Text

This work reports about every aspect of food and the culture it stems from, both practical and anecdotal, and naturally all the most important recipes of Greece open up a culinary universe that you can capture in your own kitchen. Those who seek out the land of the Greeks with their souls also like to nourish their bodies a la Greek. In the home land of Homer, Sophocles, and Plato, where historical-cultural treasures and Mediterranean flair are part of everyday life, the love of good food is an integral element of the culture. This volume of Culinaria leads us from the banquet tables of ancient symposia to the sophisticated arrangements of haute cuisine in the metropolises as well as the simpler fare enjoyed by fishermen, farming families, and shepherds, naturally, wine, olives, sheep's cheese, fish, and fruits play an important role in Greek dishes. This sensual journey across the mainland and the islands provides a view behind the scenes of Greek culinary culture for fans of this country, in which the Orthodox Easter celebration is just one of the highlights. More than 1,200 coloured illustrations on 460 pages as well as numerous authentic recipes make even reading this book an experience for the palate.

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