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ISBN:0841603642
Marianthi Milona Regional and International English
Author: Marianthi Milona
ISBN13: 978-0841603646
Title: Culinaria Greece: Greek Specialties
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ePUB size: 1792 kb
FB2 size: 1728 kb
DJVU size: 1199 kb
Language: English
Category: Regional and International
Publisher: Ullmann (October 15, 2008)
Pages: 459

Culinaria Greece: Greek Specialties by Marianthi Milona



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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.

Food and culture are inexorably tied together. The Culinaria series reports on every aspect of the cuisine of a country within the context of the people who created it. One of the most successful series in cook book history, these new editions are updated with the guidance of first-class chefs, and come in a durable flexi-cover format to withstand abuse while spending time in the kitchen. 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. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate. Learn about the history behind the dishes, their cultural significance, and how to prepare them. Beautiful photographs take you on a tour from the local villages to inside the kitchen where you will find the final product.Enormous variety of magnificent photographs and tempting recipes together with knowledgeable text that is easy for readers and cooks of all skill levels to understand.
Reviews: 7
Whiteflame
I just got my copy of this wonderful cookbook and I LOVE IT! It is broken down by region: Athens, Attica and Central Greece, The Peloponnese, Ionian Islands, Epirus, Thessaly, Sproades, Chalkidiki, Thessaloniki, Macedonia, Thrace, North Aegean Islands, The Cyclades, Dodecanese, Crete, and finally Cyprus.

The way most of the recipes are presented is within a monograph about a particular ingredient; first there's an essay on the ingredient and then a recipe or three at the end. This produces a book that's a treat to read just for entertainment and also seems to work well for recipes since there's a good index in the back of the book. There are wonderful pictures... some of the countryside, people, ingredients all of which are really fun, but importantly, there's a lot of pictures of finished dishes accompanying the recipes. With foreign cuisine, that's so important.

I believe that someone completely unfamiliar with Greek cuisine could produce most of the recipes satisfactorily from the information, pictures and recipes in this lovely book. However, on the date of my review there is one four-star review (all the rest are fives) that cautions that the reviewer has had problems with every single recipe she has tried. It sounds like the problems she has had could be overcome if one has sufficient general cooking knowledge, but I appreciated the "heads up!" Unfortunately, I have not yet cooked from one of the recipes, but I will soon and report back by editing this review.
Elizabeth
First, I don't normally spend time writing reviews... this book has enticed me to sing of its praises.

When I was looking for a Mediterranean cookbook, I found a bunch of books on the specific diet. I thought it was interesting, but I didn't want to think of my cooking styles to be a "diet". So I decided to look for Italian, Spanish, Greek, etc cookbooks. I read reviews on this one and decided I'd try it over the other. I am so thrilled that I did! I happen to enjoy reading cookbooks (weird I know).

This cookbook is not just filled with recipes from the entire country of Greece (p.5 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.

As one who had the opportunity to immerse herself into the Greek culture of a fantastic family who owned a house in Athens and on Andros Island, I was able to become one of the family for about a week. I worked in their gardens and fished in their seas while on my vacation. I learned a few words and learned that I loved Greek food and culture. Reading this cookbook has me reliving my memories and wishing I could do it again!

The author discusses everything from livestock, to harvesting pistachios (I may not do that, but I can improvise), to why they die their Easter eggs red, to death rituals, and wineries. If you don't want to read through the culture and are just interested in a "fish" recipe or "pasta" dish then all you have to do is turn to p.453 to check out the Index of Dishes or flip the page to the English Recipe Index; if your feeling Greek (or can read Greek) flip the page to the Greek recipe Index.

I must say... this is my new FAVORITE read and cookbook... until I find another anyways.
Scream_I LOVE YOU
Loved this book, have made several of the recipes now. This came fast, is printed exceptional well. Really like that the book has the ribbons or tbuilt in bookmarkers! I wont get it all stained with my food covered hands trying to turn back to correct page. I usually purchase my books based on the ratings and this one has very good ratings. It is very detailed. The recipes are easy to understand. Greek cooking is so much more healthy than other ethnicities, vegies and olive oil. I like the use of mint. Greeks eat a lot of fish and this book is full of really good fish recipes.
Arashigore
As a long time chef and cook(35 years plus), I love this book. The recipes are excellent, as are all in the Culinaria series, but what I like most is the way the book describes the lifestyles and attitudes behind the recipes. I work in a Greek restaurant, and this book lives in my work station. At work, it is a powerful tool to make Greek dishes not commonly seen in restaurants. A great reference tool. All in all, I recommend this book for all that want to cook authentic Greek cuisine.
Longitude Temporary
bought this for a friend who had just returned from a vacation in Greece. I've had my copy for five years or so and love the book. It's hard to negotiate and many of the recipes don't work very well but the internet and some bloggers provide lots of information.
Modar
Greek cuisine is one of my favorites!!! The recipes presented are not the only reason for the fabulousness of this book!!! This is not just a "cookbook" - the book value/voluminous history/photographs as presented in each regional representation make this book a treasure!!!!
fightnight
This is without question, the finest collection of photos, anecdotal information, and cultural overview that I have ever experienced. At the turning of each page I was greeted with things that I had never heard of, or seen regarding Greek foods and spirits. As a second generation Greek-American, I had heard much from my yayias and papous (grandmothers and grandfathers) about the traditions and foods of their homeland, but their recollections were very localized. This wonderful book would be the equivalent of having hundreds of yayias and papous all spinning tales of what they did for the Easter Feast, or namesday celebrations, or the wonderful olive oil that they made in their old village. My only suggestion would be to increase the size of the fonts around the many beautiful photographs (which comes from the Greek words for light and writing--there you go). It looks like about a 6 point font, and is somewhat distracting. Yayia would need a magnifier to read them, but would nod approvingly and tell yet another story just like the one in the book.
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