A A Fascinating Guide To The Food And Cooking Of Greece, With An Introduction To The Regional Classics, The Ingredients, Preparation Techniques And Se

Talks about Greece, its culinary heritage and the regional influences on its cuisine. This book features over 70 Greek recipes, with chapters on mezedes and appetizers, soups, fish and shellfish, poultry and game, meat dishes, vegetarian meals, side dishes and salads, desserts and cakes, sweets and breads.