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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

Sephardic Cooking: 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India
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Sephardic Cooking: 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India

By Marks, Copeland

New York: Primus / Donald I. Fine, 1994. Writer and food historian Copeland Marks uses his unique mix of talents to make exotic Sephardic cuisines accessible to the American cook. The hundreds of recipes offer both daily fare and ceremonial dishes for holiday. This extensive collection includes GREEK Sephardic recipes. 541p. bibliograpahy,index. Softcover. Very Good.

$20.00

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

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

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. The aothir has signed this book twice on the tille page. Signed by Author. 1st.Can Ed.. Hardcover. As New/As New.

$65.00

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

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

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