Copyright (0000)

The Foods of Greece will transport readers to the Greek islands and mainland with recipes collected from the entire country.

Mediterranean cuisine is widely touted for both its intense flavors and its nutritious value, and Greek food—with its abundance of vegetables, grains, fruit, fish, herbs, and spices—is perhaps the most savory and healthful of all.

The Foods of Greece is an outstanding selection of 135 regional dishes made from readily available ingredients. Includes recipes for such dishes as:

Artichoke, Carrot and Fava Bean Stew
Crayfish in Garlic and Walnut Sauce
Eggplant Pie with Walnuts
Lamb Stew with Quinces
plus many more that highlight Greece's rich culinary history!
Foods of Greece is an entertaining book to read, as well as an exceptional way of cooking!

Contents

Edesmata: The Foods of Greece
The Elements of Greek Food
Gods and Saints at the Table

Appetizers, Salads, and Egg Dishes
Simple Fish and Seafood
Meatless Meals and Vegetable Dishes
Making the Most of Meat
Breads, Biscuits, Phyllo, and Pasta
Desserts and Sweets
Appendix
Index

Biographical Information

Aglaia Kremezi

http://www.estiator.com

Aglaia Kremezi was born in Athens. She is a journalist, writer, photographer and food columnist for the Sunday Athens paper Kyriakatiki Eleftherotypia and the Greek edition of Votre Beaute magazine. She is also a contributing author for the Los Angeles Times, Gourmet magazine, BBC Good Food magazine, Bonne Appetit, and other publications.

Her first book, The Foods of Greece, published by Stewart, Tabori and Chang in New York, won the Julia Child "First Book" award, in April '94.

Her next two books, Mediterranean Pantry, and Mediterranean Hot, were both published by Artisan/Workman and later translated into Greek.

She is part of the team of Master Chefs --together with Roger Verger, Michel Roux, Richard Olney and others-- creating a small illustrated collection of Meze and Antipasti, for the series "Classic Recipes" published by Weidenfeld & Nicolson, in London.

She has also published in Athens two collections of her food columns that became best sellers in Greece.

Her book about the The Cooking Of The Greek Islands, published by Houghton Mifflin, USA, in the fall of 2000 has proved to ne immensely successful.

She has appeared on Good Morning America, CBS, and other major and local TV stations and also taught at Macy's Degustibus, at the French Culinary Institute in New York, and many other cooking Schools around the country, promoting her books and authentic Mediterranean Cuisine.

Cooking was always her passion and she is an avid collector of cookbooks and recipes from all over the world. She has studied the history of ancient Greek and Mediterranean cuisines and has taken part in and given papers to many world conferences on food.

In 1997 she was invited to be the consultant -working with the chefs and developing the menu- for Molyvos, the new upscale Greek restaurant in New York (7th avenue at 55th street) which was awarded three stars by Ruth Reichl of the New York Times.

You can order her books by calling Cosmos Publishing,
tel : (201) 664-3494