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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, 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.

$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

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 Cooking of Greece

By Schmaeling, Tony

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

$15.50

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. Size: 11 x 6.9 x 1 Inches. Reprint.. Hardcover. Near Fine/Near Fine.

$55.00

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