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A Kitchen in Corfu

By Chatto,James & Martin,Wendy

London: Weidenfeld & Nicolson., 1987. In the heart of Corfu, away from the tourist beaches, old traditions of living and eating still flourish. Over the centuries culinary influences from all over the Mediterranean have been absorbed into the classical Greek cuisine and adapted to suit the extraordinary variety of produce that comes from this beautiful and very fertile island. The result is a style of cooking unique in the world.For many years James Chatto and his wife, Wendy Martin, made their home in the remote village of Loutses, an olive-farming community in the north-east of Corfu. During their first winter, when the tourists had left and the shops and restaurants of the coastal resorts closed, they learned that there was more to Corfiot cooking than they ever imagined. The Lousiotes take a keen interest in food and were willing teachers. Cooking from memory, measuring the ingredients by eye and correcting the seasoning by frequent tasting, they have preserved their recipes without ever writing them down.The island provides abundant produce: olives, vegetables, fruit, meat, cheese and wine, a wide variety of fish and shellfish from the sea, and from the hills, herbs, horta or wild greens, game, nuts and wild fruits. The pace of life is unchanging, the rhythm of work and daily fare determined by the seasonal cycle. Many of the dishes prepared are linked with the festivals of the Christian calendar, such as Lenten pilaf, Easter biscuits, Paschal lamb and the vasilopitta of New Year. . Hard Cover. Near Fine/Near Fine.

$25.00

A Kitchen in Corfu

By Chatto,James & Martin,Wendy

London: Weidenfeld & Nicolson., 1987. A Kitchen in Corfu is an entrancing memoir of a foreign couple's sojourn in the remote village of Loutses, on the higher slope of Mount Pantokrator in north-east Corfu. They describe their charming encounters with the villagers, who were never shy to share their time-honoured recipes. This is a cuisine that chimes with the times, using locally-pressed olive oil from the village's own orchards, foraged wild ingredients such as herbs, shoots and greens, mushrooms, and other locally-picked delicacies.. Pbk. Fine.

$7.50

The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the World's Favorite Cuisines
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The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the World's Favorite Cuisines

By Jenkins, Nancy Harmon

New York: HarperCollins, 2003. 1st US Ed.. Hard Cover. New/New.

$35.00

Mediterranean Cooking
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Mediterranean Cooking

By Wolfert, Paula

New York: HarperPerennial, 1994. 320p.including an index, a list of suppliers and sources for ingredients and materials, a bibliography, and an index to recipes by course and country.. Rev Ed.. Soft Cover. Very Good.

$12.50

Byron's New Home Cooking

By Ayanoglu, Byron

Toronto: Viking Press, 1993. The author is a Greek-Canadian and this book covers a wide range of different food,making use of fresh ingredients and clearly described,easy methods of cooking.. Stamps on ffep. 1st.Can Ed.. Soft Cover. Very Good.

$12.50

The Adriatic Kitchen: Recipes Inspired by the Abundance of Seasonal Ingredients Flourishing on the Croatian Island of Korcula

By Unkovic, Barbara

Auckland NZ: Exisle Publishing, 2017. + Add to Wishlist Browse Related Subjects # Cooking > Regional & Ethnic > European Barbara Unkovic has always been drawn to the land of her father, the sun-soaked Croatian island of Korcula in the Adriatic Sea. She spent several years living there, in the seaside village of Racisce, immersed in its way of life, its culture, history and food. Now, inspired by the island's culinary traditions and its abundance of fresh, seasonal ingredients, Barbara has produced The Adriatic Kitchen, a delightful, rustic cookbook full of gorgeous recipes and evocative memories. Over 70 simple yet delicious recipes are included, such as Croatian Sweet Easter Bread; Black Risotto; Fresh Fig Crumble; Roast Chicken with Pomegranate and Spinach; Dalmatian Shepherd's Lamb with Potatoes and Broad Beans; Sugared Almonds; Croatian Pepper Biscuits; Carrot and Mint Salad. Infused with the warmth and vibrancy of Barbara's beloved island, The Adriatic Kitchen is a must-have cookbook for those wanting to experience traditional food at its best. First Edition. Softcover. New.

$15.00

The Cooking of Greece

By Schmaeling, Tony

London: Omega Books, 1983. Collection of Greek recipes from various restaurants and places in Greece 144p. illus (col) . Hard Cover. Near Fine/Near Fine.

$17.50

Party menus

By Pappas, Lou Seibert

New York: Harper & Row, 1974. "Menus and recipes brimming with new ideas for easy and elegant entertaining" 218p. index. 1st US Edition. Hardcover. Fine/Near Fine.

$17.50

A World of Cakes

By Brachet, Michelle

Thorold. ON: Ruckus Books, 2014. A World of Cakes is constructed to look like a rich, round, decorated chocolate cake, and it also smells of chocoate too! This delectable book illustrates and describes the origins and ingredients of a selection of the most delicious desserts from countries around the world. A dozen scrumptious recipes really put the icing on the cake! All those sweet calories mean that this 12" cake weighs in at almost 2kg - so it may require a little extra for shipping! 164p. illus.. Reissue. Hardcover. Near Fine.

$25.00

Scottish Teatime Recipes
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Scottish Teatime Recipes

By Mathie, Joanna

Sevenoaks : Salmon, 1998. Cakes and pastries from Scotland from a series of books describing traditional British recipes, illlustrated with nostalgic pictures and photographs. 48p. illus . Softcover. Near Fine.

$6.00

Favourite Chocolate Recipes : Delicious Cakes, Sweets and Puddings
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Favourite Chocolate Recipes : Delicious Cakes, Sweets and Puddings

By Wilson, Carol

Sevenoaks : Salmon, 2008. Delicious Cakes, Sweets and Puddings from a series of books describing British recipes, illlustrated with nostalgic pictures and photographs. 48p. illus Donor inscription on title page, else fine.. Softcover. Near Fine.

$6.00

Favourite Devonshire Recipes
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Favourite Devonshire Recipes

By Persey, Amanda

Sevenoaks : Salmon Tasty West Country dishes from a series of books describing traditional British recipes, illlustrated with nostalgic pictures and photographs . 48p. illus. Softcover. Near Fine. Illus. by A.R.Quinton.

$6.00

The Comfort Food Cookbook
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The Comfort Food Cookbook

By Latimer, Clare

London: Prion, 1996. Comfort food is the food we eat when we need to cheer ourselves or our loved ones up, or may be the things we used to eat. This book contains recipes for winter soups, for example, borscht and bean soup with olive oil, to main courses, including shepherd's pie, bangers and mash, and lamb's liver with yoghurt and tomato sauce, to desserts, such as rhubarb and orange crumble and bread and butter pudding, to quick-to-make treats both sweet and savoury. The recipes have also been chosen for their simplicity. 145p. illus index. Small tear to dj, else fine . 1st UK Ed. Hardcover. As New/Near Fine.

$10.00

The Book of Jewish Food: An Odyssey from Samarkand to New York
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The Book of Jewish Food: An Odyssey from Samarkand to New York

By Roden, Claudia

New York: A.A. Knopf, 1996. A monumental work. The story of the Jewish people told through the story of Jewish cooking ... traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered by Roden through nearly 15 years of traveling around the world. NOTE : a particularly rich survey including recipes from the balkans, Greece and Turkey as well as from China and India 688p. illus.map index. Donor inscription on ffep, else fine. This is a large, heavy voume weighing 1.3 kg. . Reprint. Hardcover. Near Fine/Near Fine. 11 x 6.9 x 1 Inches.

$55.00

Three Sisters around a Greek Table : a Cookbook
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Three Sisters around a Greek Table : a Cookbook

By Bakopoulos, Betty / Bakopoulos, Eleni ; Bakopoulos, Betty; Bakopoulos, Eleni; Bakopoulos, Samantha

Montreal: Adelphes, 2009. Written, designed and photographed by three Greek-Canadian sisters, this cookbook boasts 105 easy recipes and 112 stunning colour food photographs. It will appeal to aspiring cooks who long for the comforts of simple, traditional Greek dishes such as Spanakopita, Souvlaki and Tsatziki, while offering recipes that will also inspire seasoned chefs. Readers will be pleased to find modern takes on traditional ingredients, such as Beef Tenderloin Stuffed with Figs and Apricots, or Shrimp with Ouzo and Chilies. Over half of the recipes are vegetarian-this is real Greek cooking. Filled with tips, variations, and make-ahead suggestions, this book even offers 12 complete menu ideas which will assist a cook in putting together a meal from start to finish. Heartwarming tales of how the recipes came to be staple dishes in the three sisters' homes are shared throughout. The anecdotes are enhanced by a storybook of black and white photographs that document the family rituals of a modern Greek-Canadian household. This cookbook invites the reader to create rituals around their own dinner table. It reminds the reader that food is not just a means for survival; it is a chance to pause with family and friends and connect with loved ones. . First Edition. Soft Cover. New Book from Publisher.

$150.00

Estonian Tastes And Traditions

By Karner, Karin Annus

New York: Hippocrene Books, 2008. Join Estonian-American Karin Annus Kärner on an exploration of Estonian cuisine. The family recipes contained within were collected by the author from Estonians both at home and abroad. They include such classic dishes as jellied veal or pork (sült), blood sausages (verivorstid), saurkraut with barley (mulgikapsad), beet and potato salad (rosolje), and a cranberry-farina whip (roosamanna). This comprehensive cookbook contains more than 150 traditional and modern recipes, all designed for the modern kitchen with readily available ingredients. The book also includes extensive historical and cultural information, and an Estonian-English/ English-Estonian glossary of culinary terms. 354p.. Reprint. Hardcover. As New/No Jacket.

$25.00

The Importance of Lunch and Other Real-Life Adventures in Good Eating
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The Importance of Lunch and Other Real-Life Adventures in Good Eating

By Allemang, John

Mississauga: Random House Canada, 1999. n this mouth-watering collection of witty, topical and common-sense essays, award-winning critic John Allemang brings us back to a basic but often forgotten truth about food: it's one of life's most elemental and reliable pleasures. 400p. Shadow of price sticker on dj.. 1st Can Ed. Hardcover. As New/Very Good.

$15.00

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

The Importance of Lunch and Other Real-Life Adventures in Good Eating
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The Importance of Lunch and Other Real-Life Adventures in Good Eating

By Allemang, John

Mississauga: Random House Canada, 1999. n this mouth-watering collection of witty, topical and common-sense essays, award-winning critic John Allemang brings us back to a basic but often forgotten truth about food: it's one of life's most elemental and reliable pleasures. 400p.. 1st Can Ed. Hardcover. As New/As New.

$15.00

What's Cooking in Scotland

By Craig, Elizabeth

Edinburgh: Oliver & Boyd, 1965. Traditional recipes from Scotland. 151p. . First Editon. Fine/Good with slight chips & Tears.

$15.00

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