|Title:||Culinaria Greece: Greek Specialties|
|Format:||rtf lrf doc lrf|
|ePUB size:||1792 kb|
|FB2 size:||1728 kb|
|DJVU size:||1199 kb|
|Category:||Regional and International|
|Publisher:||Ullmann (October 15, 2008)|
Marianthi Milona was born in 1965 in Thessaloniki and studied German, English, and Greek philology in Cologne. Since 1990, she has been a journalist for regional, national, and international radio and print media. Werner Stapelfeldt began his career as a photographer for travel guides and magazines. This cookbook is not just filled with recipes from the entire country of Greece (. is a map of Greece sectioned out with the names of the regions and each region is a chapter in this book), it is also filled with culture! As I'm reading through this book, I feel like I am immersing myself into the Greek culture.
Marianthi Milona was born in 1965 in Thessaloniki and studied German, English, and Greek philology in Cologne. Marianthi Milona was born in 1965 in Thessaloniki and studied German, English, and Greek philology in Cologne.
Publisher : Langenscheidt Pub Inc. Book Price. Food and culture are inexorably tied together. The teams behind each Culinaria volume spend months in the region they are working on, allowing them time to fully absorb all of the food and drink a country can offer.
Author:Milona, Marianthi. Culinaria Greece: Greek Specialties. Book Binding:Hardback. Book Condition:VERYGOOD. Each month we recycle over . million books, saving over 12,500 tonnes of books a year from going straight into landfill sites. Read full description.
Food and culture are inexorably tied together. This book is the greatest, one volume, book on Greek Cuisine I have ever seen. Though I know a great deal about Hellenic Cuisine, even I learned a few things. The photography is FANTASTIC! The information is plenteous, accurate and very informative. Haven't tried any of the recipes, but they look good and authentic. The book covers Hellenic (Greek) Cuisine from region to region and is very thorough. It is also so beautiful, that it will make a great "coffee table book" as well. I HIGHLY RECOMMEND this book! This is all about Greece!! Published by Thriftbooks.
Culinaria Greece: Greek Specialties by Marianthi Milona with photos by Werner Staplefeldt. This book is something special. It is a combination food-travel-guide and cook-book too big to take anywhere with you but one you can sit happily traveling through Greece, learning about what they eat where and why, how they make it and when. It is the best resource on Greek food around. In my opinion every Greek-American household should have a copy of this book as well as anyone who is interested in Greek food. Before I bought this book I thought that my Greek Food page was complete.
Marianthi Milona was born in 1965 in Thessaloniki and studied German, English, and Greek philology in Cologne.
Marianthi Milona was born in Thessaloniki, Greece and is a writer and journalist. She studied German and English Literature in Germany at the University of Cologne. You can find her work in a variety of books, magazines, newspapers, radio, and television. For those unfamiliar with Greece, the first page of the book has a map highlighting the different regions. Each chapter includes the specialties from that area plus cultural tidbits. Backgrounds of local items such as Metaxa brandy, Kritharaki (orzo pasta), Metsovon (semisoft smoked cheese), Ouzo, Cretan mountain tea, the oldest recorded Greek soup (Trakhanas), Greek wine and wineries, Greek country sausage, Mezedes (appetizers), and so much more are described in detail. Traditions surrounding mealtimes, specific holidays (Easter, Christmas, New Years), and eating habits are explained.