The Cooking of Greece (Repost)
The Cooking of Greece
Publisher: Benchmark Books; 2 edition | 2011 | ISBN: 1608705528 | 96 pages | PDF | 16,5 MB
Publisher: Benchmark Books; 2 edition | 2011 | ISBN: 1608705528 | 96 pages | PDF | 16,5 MB
Grade 5 Up–Mouthwatering, close-up color photos make this book a visual feast. Locricchio begins with a region-by-region overview of Greece, highlighting the natural produce of each area and the resulting cuisine, then groups his recipes by type–"Pies & Pitas," "Entrées," etc. A section on kitchen safety encourages enlisting an adult as "assistant chef" and gives particulars on using knives. The recipes are at least moderately difficult, but instructions are carefully spelled out, with all cutting and chopping occurring before the actual cooking. Fresh, healthful ingredients are emphasized, and suggestions are offered for adapting the recipes for vegetarians. Among the dishes are "Greek Salad," "Yogurt and Cucumber Dip," "Eggplant and Ground Meat Casserole," and "Yogurt Cake with Fresh Orange Syrup," but there is no recipe for gyros! Lynne W. Villios's Cooking the Greek Way (Lerner, 2002) offers similar coverage.–Joyce Adams Burner, Hillcrest Library, Prairie Village, KS