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Greek vegetarian cooking: Colourful dishes from the eastern shores of the Mediterranean (A Thorsons Wholefood Cookbook)

By Chaitow, Alkmini

New York: Thorson's Publishing, 1985 An exciting selection of vegetarian recipes. Dips, soups, raw and cooked salads, main courses, and desserts are all easily achieved with readily available ingredients. Delectable dishes such as Squash Blossoms, Dolmades, Moussaka, and Exotic Fruit Salad add zest and variety to vegetarian fare.The author, herself a native of Greece, offers ideas for gluten- and dairy-free cooking as well as tips for the proper presentation and balance of Greek cuisine. 128p. illus.index. Text clan and complete, but slightly scuffed and used.. Reprint. Softcover. Good.

$4.50

The Best Book of Greek Cookery

By Paradissis, Chrissa (Paradeísi, Chrýsa. )

Athens: Efstathiadis, 1977 "The author is widely known throughout Greece. She has been writing for newspapers, magazines and radio for 22 years. Her thousands of readers and listeners have loved and esteemed her for the zeal and enthusiasm that she brings to the art of cooking." 193p. illus[some col] index. Text clean tight and complete. but slight wear to paper covers.. Re-issue. Soft Cover. Good > Very Good.

$10.00

The Foods of Greece

By Kremezi, Aglaia

New York: Stewart, Tabori and Chang, 1993 A superb and authentic guide to Greek cuisine, with information on local specialties and ingredients collected from all over Greece, all gloriously illustrated with phototgraphs by Martin Brigdale. Winner of the Julia Child First Book award, in April 1994.256p.lllus index NOTE : a very lareg and heavy volume [9x 12" ]re tha. 1st US Edition. Hardcover. As New/Fine.

$60.00

Cooking as Fast as I Can: A Chef's Story of Family, Food, and Forgiveness
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Cooking as Fast as I Can: A Chef's Story of Family, Food, and Forgiveness

By Cora, Cat

New York: Scribners, 2015 Filter Results Shipping Eligible for Free Shipping Expedited Shipping Available Item Condition Seller Rating Other Options Change Currency + Add to Wishlist Browse Related Subjects Biography & Autobiography > Women Biography & Autobiography > Personal Memoirs Biography & Autobiography > Culinary Women cooks United States Feminine Remarkably candid, compulsively readable, renowned chef Cat Cora's no-holds-barred memoir on Southern life, Greek heritage, same sex marriage, and the meals that have shaped her memories. Before she became a celebrated chef, Cathy Cora was just a girl from Jackson, Mississippi, where days were slow and every meal was made from scratch. Her passion for the kitchen started in her home, where she spent her days internalizing the dishes that would form the cornerstone of her cooking philosophy incorporating her Greek heritage and Southern upbringing--from crispy fried chicken and honey-drenched biscuits to spanakopita. But outside the kitchen, Cat's life was volatile. In Cooking as Fast as I Can, Cat Cora reveals, for the first time, coming-of-age experiences from early childhood sexual abuse to the realities of life as a lesbian in the deep South. She shares how she found her passion in the kitchen and went on to attend the prestigious Culinary Institute of America and apprentice under Michelin star chefs in France. After her big break as a co-host on the Food Network's Melting Pot, Cat broke barriers by becoming the first-ever female Iron Chef. Cooking as Fast as I Can chronicles the difficulties and triumphs Cora experienced on the path to becoming a chef. She writes movingly about how she found courage and redemption in the dark truths of her past and about how she found solace in the kitchen and work, how her passion for cooking helped her to overcome hardships and ultimately find happiness at home and became a wife and a mother to four boys. Above all, this is an utterly engrossing story about the grit and grace it takes to achieve your dreams. 250p. . 1st US Edition. Hardcover. As New/New.

$20.00

Honey From a Weed. Fasting and Feasting in Tuscany,Catalonia,the Cyclades and Apulia.

By Gray,Patience (Illus Corinna Sargood)

London: Papermac/Macmillan, 1987 A fascinating and well researched account of traditional foods and folkways encountered in various parts of Southern Europe from "communities where the supply of food is conditioned by the seasons" and including her experiences on the island of Naxos in the Cyclades. There is interesting glossary of local food names reflecting the natural ingredients found in those remote and traditional communitites. Evocative drawings by Corinna Sargood.374p. illus.maps. bibliography.index.. Reprint. Trade Paperback. As New. Illus. by Corinna Sargood.

$27.50

The Mediterranean Cookbox

Hastings House, 2013 A box containing 4 books INCLUDES: [1] Clements Carole & Wolf-Cohen, Elizaabeth - France [2] Salaman, Rena & Cutler, Jan - Greece [3] Wright, Jenni & Boggiano, Angela - Italy [4] Aris, Pepita - Spain. Containing "265 timeless Mediterranean dishes, from simple soups and salads to delectable meat, fish and vegetable dishes, pastries, cakes and desserts. Four volumes in Box .. First Thus. Boxed Set. New.

$25.00

Cooking with Loula: Greek Recipes from My Family to Yours
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Cooking with Loula: Greek Recipes from My Family to Yours

By Stavrou, Alexandra

New York: Artisan, 2016 In Cooking with Loula, Alexandra Stratou invites readers into the kitchen of her Greek family, revealing their traditions and bringing their recipes to life-with touching remembrances of Loula, the woman who cooked for generations of Stratou's family and who taught her that cooking is as much about love and identity as it is about nourishment. 240p. illus.. 1st.US Edition.. Hardcover. New/New.

$30.00

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

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. Bookplate of previous owner on ffep, else fine. 1st.Can Ed... Hardcover. Near Fine/Near Fine.

$20.00

From the Olive Grove
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From the Olive Grove

By Koutalianos, Helen & Koutalianos, Anastasia

Vancouver BC: Arsenal Pulp Press, 2010 Helen Koutalianos and her husband run Basil Olive Oil Products in Canada, which sells artisan olive oil produced on a farm in Greece that their family has owned for generations. Helen has preached the gospel of olive oil and its benefits for years...Helen and her daughter Anastasia have collected 150 delectable, Mediterranean-inspired recipes (Greek and beyond) in which olive oil is a central ingredient. The book also takes readers through the artisan olive oil making process, from cultivating and processing the fruit to the production of the oil itself. Complemented with full-color photographs of recipes as well as photos of the olive farm in Greece. 1977p. illus.. 1st Can Ed. Softcover. New.

$17.50

Cooking Greek Style.

By Anon

Dallas,Texas: International Publishing, 1979 Small collection of Greek recipes for beginners. Booklet 32p.. Soft Cover. Very Good. Brochure/Pamphlet.

$5.00

Entertaining the Slim Way

By Pappas, Lou Siebert

New York: Addison-Wesley, 1979 "Over 200 international recipes for meals of 100 calories or less." which include delcious Greek dishes as well !!208p. illus index (ffep missing). Reprint.. Soft Cover. Very Good.

$10.00

Cooking Greek Style.

By Anon

Dallas,Texas: International Publishing, 1979 Small collection of Greek recipes for beginners. Booklet 32p.. Soft Cover. Very Good. Brochure/Pamphlet.

$5.00

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, Belgian 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.

$125.00

Cooking with Loula: Greek Recipes from My Family to Yours
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Cooking with Loula: Greek Recipes from My Family to Yours

By Stavrou, Alexandra

New York: Artisan, 2016 In Cooking with Loula, Alexandra Stratou invites readers into the kitchen of her Greek family, revealing their traditions and bringing their recipes to life-with touching remembrances of Loula, the woman who cooked for generations of Stratou's family and who taught her that cooking is as much about love and identity as it is about nourishment. 240p. illus.. 1st.US Edition.. Hardcover. New/New.

$30.00

Greek Cooking for the Gods

By Zane,Eva (Evoula Stamatiginnis))

New York: 101 Productions., 1970 A nice combination of wonderful authentic Greek recipes and illustrations based on Greek myths.[Evoula Stamatoginnis) Softcover (large format) 192p. illus. index.. Reprint.. Soft Cover. Very Good. Illus. by Illus. W.Busser Howell.

$17.50

Greek Cooking for the Gods

By Zane,Eva (Evoula Stamatiginnis))

New York: 101 Productions., 1970 A nice combination of wonderful authentic Greek recipes and illustrations based on Greek myths.[Evoula Stamatoginnis) Softcover (large format) 192p. illus. index.. Reprint.. Soft Cover. Near Fine. Illus. by Illus. W.Busser Howell.

$20.00

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

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