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Lebanese Cooking

By Mehta, Nita

New Delhi / Ottawa : Snab/ AMProductions, 2007. Small book of flavourful recipes from the Middle East interpreted by an Indian cook. 48p. illus.. First Thus. Softcover. New.

$8.00

Cookbook of treasured recipes, featuring foods of the Middle East.

By St. Antony's Orthodox Christian Church (Tulsa, Okla.)

Shawnee Missio, Kansas: Circulation Services, 1982. A book of recipes compiled by the Antiochian Orthodox Christian Women. of St. Antony's Orthodox Christian Church (Tulsa, Okla.). Includes Middle Eastern foods fron Lebanon, Syria etc, and also a Greek dishes,including familiar ones listed under their Arabic names (Ruhmee = Koliva etc. 208p index.. First Thus. Spiral Bound. Very Good.

$20.00

Fearless in the Kitchen : Innovative Recipes for the Unihibited Cook
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Fearless in the Kitchen : Innovative Recipes for the Unihibited Cook

By Cushing, Christine

Toronto, ON: Viking Canada, 2002. Greek-Canadian chef,food writer and hostess of TV programme "Dish it Out" reveals some of her delicious recipes. 206p. illus.[col.] index. . Soft Cover. Near Fine.

$25.00

Greek cookery & Wines

By Souli, Sofia

Athens: Toubis, 1997. Local specialties, traditional recipes illustrated. 1st Japanese Edition. French Wraps. New Book from Greece.

$20.00

World Food  : Turkey
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World Food : Turkey

By Valent, Dani; Masters, Jim & Masters, Perihan

Australia: Lonely Planet Publications, 2000. The definitive culinary guide to Turkey. With tantalising photography throughout and written in an entertaining, opinionated and contemporary style, this guide is intended to be the benchmark for the country's cuisine. This pocket-sized guide includes everything to do with eating and drinking in Turkey. 264p. illus. glossary/ dictionary, index. First Thus. Softcover. New.

$10.00

Crete on the Half Shell: A Story About an Island, Good Friends and Food
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Crete on the Half Shell: A Story About an Island, Good Friends and Food

By Ayanoglou, Byron

Toronto: HarperFlamingo, 2003. Greek-Canadian author, cook and irrepressible gourmet takes time off for an extended trip to his homeland and spends a delicious time eating his way through Crete. 268p. Bookplate of previus owner on ffep, else fine. 1st.Can Ed.. Hardcover. Near Fiine/Fine.

$20.00

The Complete Book of Greek Cookery
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The Complete Book of Greek Cookery

By St. Paul's Greek Orthodox Cathedral

New York: HarperPerennial, 1990. 336p. illus. index . First Pbk.Ed.. Softcover. Very Good. Illus. by Drawings By Manny Malhado.

$21.00

Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings
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Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings

By Goldstein, Joyce

U.S.A.: W. W. Norton & Company, 2008. 110 recipes for salads and 30 recipes for salad dressings to mix and match . 351p. index. 1st US Edition. Hardcover. New/New.

$17.50

Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings
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Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings

By Goldstein, Joyce

U.S.A.: W. W. Norton & Company, 2008. 110 recipes for salads and 30 recipes for salad dressings to mix and match . 351p. index. 1st US Edition. Hardcover. New/New.

$17.50

The ThirstyTraveller : Complete 1st Season

By Bruach, Kevin

Montreal, PQ, Canada: Grasslands Entertainment , 2002. The Thirsty Traveler, hosted by Kevin Brauch... journey into the heart of the world's greatest wine, beer, and spirit producing regions. Each episode explores the land, people, production, companies, customs, traditions, food, and stories connected with the alcoholic beverage that a region is known for. This collection includes Scottish Whisky French Champagne Irish Stout, Belgiian Beer Greek Ouzo,Kentucky Boubon, Mexican Tequila Jamaican Rum, Japanese Sake, California Wine. Newfoundland Screech . Language: English & French. Format 3 DVDs. Runtime: 270 Mins. NTSC Region code: Region 1 (United States, Canada, Bermuda, U.S. territories) Running time 270 minutes. Boxed Set. Near Fine. DVD.

$15.00

Gevseis Tis Lakonikes Ges

By Karabela, Maria

Athens: Ekdoseis Pataki, 2015. Beautifully illustrated cookbook from Greece with traditional recipes from Laconia 222p. illus index. . 2nd Edition. French Wraps. New Book from Greece. Illus. by Photographs By Anna Kalagani .

$40.00

The Home Book of Greek Cookery : A Selection of Traditional Greek Recipes

By Stubbs, Joyce M

London: Faber & Faber, 1963. 159p.index Tight copy, but marred with a brown stain [tea, coffee?] on outside of pages and a few pencilled notes added by a previous owner to the index . 1st UK Edition. Hardcover. Good>Very Good/Very Good, Slight Chips & Tear.

$25.00

Rizi : 35 Agapimenes Syntages

By Price, Jane

Thessalonike: Malliaris Paidia, 2011. 35 "Classical Essential Rice "recipes originally published in Australia by Murdoch Publishing. Translated by Ion Vlachos. 64p. illus.. 1st Greek Edition. Softcover. New Book from Greece.

$12.00

Crete on the Half Shell: A Story About an Island, Good Friends and Food
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Crete on the Half Shell: A Story About an Island, Good Friends and Food

By Ayanoglu, Byron

Toronto: HarperFlamingo, 2003. Greek-Canadian author, cook and irrepressible gourmet takes time off for an extended trip to his homeland and spends a delicious time eating his way through Crete. 268p. . 1st.Can Ed.. Hardcover. New/New.

$30.00

A Book of Mediterranean Food and Other Writings

By David, Elizabeth

London: Folio Society, 2005. Preface by Julian Barnes Decorations by John Minton & watercolours by Sophie MacCarthy. "A Book of Mediterranean Food, David's first great classic, was based on memories of happy years spent in France, Italy, the Greek Islands and Egypt. Combined here with a selection of essays from An Omelette and a Glass of Wine, it reveals a passion for good food as well as a marvellous ability to evoke atmosphere and place, whether it is the beautiful almond country surrounding Valencia or the pleasure of buying piping hot pissaladière in the markets of Marseilles. Here are market stalls piled high with aubergines, tomatoes, melons, figs and limes; wooden barrels of glistening olives; the sheen of rain on an old terracotta oil jar; fresh dates in tortoiseshell colours and the pungent scent of fresh saffron. In the belief that producing good food should always be a 'labour of love', Elizabeth David provides a stunning array of recipes that introduce the reader to the individual flavours that characterise Mediterranean cuisine. Woven throughout are entertaining diversions exploring the origin of recipes and anecdotes from travellers and writers - among them William Beckford, Henry James, Norman Douglas and D. H. Lawrence - and, of course, Elizabeth David's own forthright opinions on the awarding of Michelin stars, the delights of the white truffles of Alba and the lack of a good tomato." This finely printed edition is based on the second revised edition published by Macdonald in 1958. 265p. The slip case is missing. Previous owners name and a mark on the title page, else near fine., 265p. illus. Reissue. Hardcover. Very Good. Illus. by Decorations by John Minton ; & watercolours by Sophie MacCarthy.

$20.00

The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
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The Slow Mediterranean Kitchen: Recipes for the Passionate Cook

By Wolfert, Paula

New Jersey: John Wiley & Sons Inc, 2003. From one of the leading lights of contemporary gastronomy comes an irresistible collection of slow-cooked, flavor-drenched dishes from the cuisines of the Mediterranean Who can resist the sensuous delights of a slow-simmered stew, salmon fillet slow-roasted until it is soft as silk, or leg of lamb braised until it is meltingly tender? Slow cooking is the hottest new trend in food, and no one better captures the art of sumptuous, unhurried cooking than renowned food writer Paula Wolfert. In The Slow Mediterranean Kitchen, she returns to her favorite culinary regions and shares an enticing treasure trove of more than 150 authentic recipes that wend their way from North Africa and the Eastern Mediterranean to Italy, Spain, and the South of France.[including Greece & Cyprus] With her trademark passion for detail and curiosity about cultural traditions and innovations, she offers loyal fans and new converts the secrets to simmering, slow roasting, braising, poaching, and marinating their way to flavor-drenched dishes that capture the enchanting tastes and aromas of the Mediterranean table. Perfect for anyone who loves to cook, this rich resource is a must-have for the bookshelf of everyone who is serious about food. Paula Wolfert (Sonoma, CA) is widely acknowledged to be the premier food writer in America. Her writing has received many awards, including the Julia Child Award, the M.F.K. Fisher Award, and the James Beard Award. 334p, bibliography. index. Donor inscription on ffep, else fine. Uncorrected Proof. Soft Cover. Near Fine.

$135.00

Byzantiou Gevsis : He Kouzinis Tis Autrokratorias Cuisine

By Dalby, Andrew

Athens: Pataki, 2015. Translation into Greek of "Tastes of Byzantium" by Despoina Lampada . For centuries the food and culinary delights of the Byzantine empire -- centred on Constantinople -- have captivated the west, although it appeared that very little information had been passed down to us. Andrew Dalby's Tastes of Byzantium now reveals in astonishing detail, for the first time, what was eaten in the court of the Eastern Roman Empire -- and how it was cooked. Fusing the spices of the Romans with the seafood and simple local food of the Aegean and Greek world, the cuisine of the Byzantines was unique and a precursor to much of the food of modern Turkey and Greece. Bringing this vanished cuisine to life in vivid and sensual detail, Dalby describes the sights and smells of Constantinople and its marketplaces, relates travellers' tales and paints a comprehensive picture of the recipes and customs of the empire and their relationship to health and the seasons, love and medicine. For food-lovers and historians alike, Tastes of Byzantium is both essential and riveting -- an extraordinary illumination of everyday life in the Byzantine world." 335p. bibliography. index. 1st Greek Edition. French Wraps. New Book from Greece. Illus. by Translated by Despoina Lampada.

$35.00

Greek Cooking : The Finest Traditional Recipes

By Tsakiri, Despina

Athens: Sotiris Toumbis, 2001. 176p. illus (col). First Thus. Soft Cover. Very Good.

$15.00

Cookbook of the Jews of Greece

By Stavroulakis, Nikos (Nicholas)

Athens: Lycabettus Press, 2005. (New - will be sent to you direct from the publisher in Greece) The Cookbook of the Jews of Greece is more than a cookbook for, in addition to the 287 recipes, some unique and others unusual variations on familiar Persian, Arab, Turkish, and Greek dishes, it is lavishly illustrated by the author with over 60 drawings of Jewish life throughout Greece and documented with descriptions of local customs and traditions that were the settings for a rich and varied cuisine.Greek Jewish cooking is the product of Jewish life in four great empires. The Jews have lived in Greece for over 2,000 years as one succeeded another: the Alexandrine, the Roman, the Byzantine, and the Ottoman. From each they took something and made it their own. Beginning in the 15th century, Jewish exiles from the expulsions of Spain and Portugal and, later, from the violence of eastern Europe, came to Ottoman ruled Greece and created one of the greatest Jewish cities in history. Salonika reigned as "Queen of Israel" for over four hundred years, until it fell victim to the Nazi Holocaust. What remains today in Greece are the memories of survivors from the last generation of Salonika's reign and of 2,000 years of Greek Jewish life. The recipes for the Cookbook of the Jews of Greece were painstakingly gathered from these survivors in retirement homes and family homes throughout Greece by Nicholas Stavroulakis, formerly director of the Jewish Museum of Greece. He has brought his own varied background to bear on the cookbook's creation. His family is of mixed Cretan, Jewish, and Turkish origins. He is an artist and a cook. He has exhibited widely in Europe and the United States and has illustrated numerous books. After being educated in Great Britain and the United States, he taught at Tel Aviv University before returning to Greece to become the director of the Jewish museum in Athens. 267 pages, illustrated, with bibliography and index, hardback . Reissue. Hard Cover. New Book from Greece/New.

$75.00

Middle Eastern Cooking (Foods of the World series)

By Nickels,Harry G

New York: Time-Life Books, 1969. Survey of the ingredients and food styles of Greece, Turkey, Iran Egypt and other Middle Eastern cultures. 205p. plates.index (Missing accompanying spiral bound recipe book). Printed Hardcover. Good.

$10.00

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