World Food Greece 1e
Richard Sterling,Reeves,Georgia Dacakis

Buy all 4 and save! WORLD FOOD EUROPE PACK World Food Italy + World Food Spain + World Food France + World Food Greece Also: A taste of Greece: Greece + Greek phrasebook + World Food Greece Greece is blessed by the gods of food and wine, thus all of life revolves around culinary fulfillment. In Athens you'll drink the same wine as Pericles and snack on the same sweets as Byzantine emperors. On the islands you'll feast on the same seafood as Zorba. And everywhere you go you'll find a glass of ouzo and a smile of welcome. After 2500 years in the kitchen, the Greeks have got it right.the essential guide to the culture of eating and drinking in Greececelebrating Easter with red eggs and spit-roast lambdiscover the top 16 Greek cheesesrevealing portraits of Greek taverna owners, food and wine entrepreneurs and cooks passionate about preserving the tenets of this ancient cuisinecomprehensive Greek culinary dictionary, glossary and useful phrases for every food and drink occasiontantalising photography, recipes and easy-to-use mapsTry this recipie!Arni Kleftiko (Lamb in a Clay Pot)Ingredients500 kg (1lb.) boneless lamb cut into bite size pieces1 large eggplant cut into bite size pieces1 large potato cut into bite size pieces1 capsicum (bell pepper) chopped2 tomatoes, peeled, seeded, and finely choppedŸ cup olive oil½ tsp cayenne pepper2 onions, chopped1 bay leaf1 tsp oregano1 tsp thyme3 cloves garlic, choppedCombine lamb, oil, cayenne pepper, bay leaf, oregano, thyme and onion. Combine and refrigerate overnight. Salt the eggplant and drain in a colander then wipe dry. Combine all ingredients together in a water jog (any oven proof dish will do), cover and bake at 220 C (425 F) for 30 minutes. Uncover and toss the stew, reduce heat to 180 C (375 F) and bake for 1 ½ hours. Serves 4.

Informacje dodatkowe o World Food Greece 1e:

Wydawnictwo: angielskie
Data wydania: b.d
Kategoria: Podróżnicze
ISBN: 978-1-86450-113-1
Liczba stron: 0