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The country cooking of Greece / by Diane Kochilas ; photographs by Vassilis Stenos.

Kochilas, Diane. (Author). Stenos, Vassilis. (Added Author).

Available copies

  • 0 of 1 copy available at Sage Library System. (Show)
  • 0 of 1 copy available at Hood River County Library District.

Current holds

0 current holds with 1 total copy.

Summary:

This captures all the glory and diversity of Greek cuisine in one magnum opus from Greece's greatest culinary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas' renowned cooking school, and the local artisans and village cooperatives that produce olive oil and handmade pasta. More than 150 color photographs and vivid sidebars bring to life Greece's unique and historical food culture. Seventeen chapters organized by ingredients such as lamb, herbs, artichokes, and cheese touch down all over Greece's dramatic geography of mountains, coastal lands, and fertile alluvial plains. A cookbook like no other, this ingredient-driven volume at once meets a growing interest in Greek cooking and serves as a homecoming for all those of Greek descent.
Location Call Number / Copy Notes Barcode Shelving Location Circulation Modifier Age Hold Protection Active/Create Date Status Due Date
Hood River County Library 641.59495 KOC 2012 (Text) 33892100479188 Adult Non-Fiction Book None 08/15/2017 In transit -

Record details

  • ISBN: 9780811864534
  • ISBN: 0811864537
  • Physical Description: 384 pages : color illustrations ; 29 cm
  • Publisher: San Francisco : Chronicle Books, [2012].

Content descriptions

General Note:
Includes index.
Bibliography, etc. Note:
Includes bibliographical references (page 374) and index.
Formatted Contents Note:
Salads -- Rusks -- Meze -- Cheese and eggs -- Greek country soups -- Plenty of vegetables -- Ladera -- Artichokes -- Bean cuisine -- Pasta and rice -- Flatbreads and savory pies -- Gifts from the sea -- Octopus -- Country chickens and game birds -- Lamb, goat, and rabbit -- Pork and beef -- The fruits of the harvest -- The Greek sweet tooth -- Greek cheese.
Summary, etc.:
This captures all the glory and diversity of Greek cuisine in one magnum opus from Greece's greatest culinary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas' renowned cooking school, and the local artisans and village cooperatives that produce olive oil and handmade pasta. More than 150 color photographs and vivid sidebars bring to life Greece's unique and historical food culture. Seventeen chapters organized by ingredients such as lamb, herbs, artichokes, and cheese touch down all over Greece's dramatic geography of mountains, coastal lands, and fertile alluvial plains. A cookbook like no other, this ingredient-driven volume at once meets a growing interest in Greek cooking and serves as a homecoming for all those of Greek descent.
Subject: Cooking, Greek.
Cooking, Greek.
Cooking, Greek.
Genre: Cookbooks.
Cookbooks.

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