A01=Rena Salaman
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Author_Rena Salaman
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Category1=Non-Fiction
Category=WBN
COP=United Kingdom
Delivery_Delivery within 10-20 working days
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Language_English
PA=Available
Price_€20 to €50
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softlaunch
Product details
- ISBN 9780754835455
- Dimensions: 208 x 255mm
- Publication Date: 03 Jul 2023
- Publisher: Anness Publishing
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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Greek cooks make wonderful use of the abundance of seasonal ingredients, and quality produce is at the heart of this rich and varied cuisine. This sumptuous book, an updated and extended brand-new edition of Rena's bestselling classic, presents traditional recipes from mainland Greece and the islands, and includes essential information about popular ingredients, such as vine leaves, okra and kefalotyri cheese. The glorious recipes, peppered with fascinating anecdotes and helpful tips, include Potato and Feta Salad, Grilled Swordfish Skewers, Baked Fish in the Style of Spetse, Veal Escalopes from Corfu, and the unusual Squid with Spinach from Crete. This book will provide inspirational ideas for healthy, tasty meals. Rena's glorious collection of evocative recipes will inspire and delight every cook. The 100 recipes are gorgeously photographed throughout. "This book showcases the very essence of the cuisine from my experience during a long lifetime of cooking, eating and writing about Greek food. Yiamas!”
Rena Salaman was born and grew up in Athens, which gave her an enthusiasm for the traditions of her native
Greece, and spends every summer on the island of Alonnisos. Her passion for Greek food and cooking has
remained unabated and she has written many books on the cuisines of Greece, Turkey and Mediterranean.
She also writes for House and Gardens and BBC Good Food magazines as well as the Financial Times and
The Guardian. She has appeared on radio and television.
