Greek Cookbook [International Cook Book Series]
Idioma: inglés
Editorial: Crown Publishers, Inc., New York, 1967
- Tapa dura
- Usado
Librería: cookbookjj, Pasadena, CA, Estados Unidos de Americacookbookjj
Vendedor de IberLibro desde 22 de febrero de 2005
Condición: Usado - Bueno
EUR 12,87
Cantidad disponible: 1 disponible
Añadir al carritoDescripción del artículo del vendedor
VERY GOOD address tag on front endpaper/ very good dj.
N° de ref. del artículo MAIN002155I
- Título
- Greek Cookbook [International Cook Book Series]
- Autor
- Skoura, Sophia. Translated and adapted from the Greek by Helen Georges
- Editorial
- Crown Publishers, Inc., New York
- Año de publicación
- 1967
- Estado
- Very Good
- Sobrecubierta
- very good
- Encuadernación
- Hardcover
- Idioma
- inglés
- ISBN 10
- 0517503395
- ISBN 13
- 9780517503393
- Edición
- 15th ptg.
Jewish Cookery by Leah H. Leonard
The classic book on Jewish cuisine, featuring traditional recipes for gefulte fish, kreplach, knishes, challah, and kugel, as well as guidelines for keeping a kosher kitchen and menus for holiday meals.
The Finnish Cookbook by Beatrice A. Ojakangas
The first cookbook devoted to introducing Finland's fascinating but little known cuisine to America. Including recipes for Sour Rye Bread, Fish in a Crust, Finnish Smorgasbord, and Bishop's Pepper Cookies.
German Cookery by Elizabeth Schuler
Germany's best-selling cookbook adapted for American kitchens. Containing recipes for all the German favorites such as Wiener Schnitzel, Sauerbraten, Spatzle, and Apple Strudel.
The Greek Cookbook is a translation and adaptation of Greece's best-selling cookbook, containing 500 of its choicest recipes. Yet all of these -- many of them exotic by American standards -- use American measurements and can be easily prepared from ingredients readily available to the American cook.
Phyllo, that versatile pastry used as the basis for many Greek entrees and appetizers as well as desserts, appears here in many delectable forms. Try the baklava with honey syrup, or Copenhagen (the pastry named for the Greek king who was originally a Danish prince).
You'll find excellent recipes too for the famed Greek dolmathes (rolled grape leaves) and yemista (stuffed vegetable preparations such as stuffed artichokes ). You might prefer to sample a baked specialty like moussaka or one of the au gratins made with lamb, eggplant, or squash.
Having visitors? Welcome them as the Greeks do, with a choice of glykos or spoon sweets -- perhaps eggplant, or rose petal, or apricot. For a cocktail party, serve any of the marvelous canapes or hot hors d'oeuvres like taramosalata (pureed roe salad) and piroski (dumplings). And formal entertaining takes on a new exotic twist when you serve lamb on a spit or an octopus main course.
The Greek Cookbook also includes a glossary explaining all Greek culinary terms as well as examples of typical Greek menus. For the experienced cook who wants to prepare an authentic Greek banquet or the novice who wants to spice up an ordinary meal with a Greek specialty, The Greek Cookbook is indispensable.
“Sinopsis” puede pertenecer a otra edición de este título.
De la solapa interior
Jewish Cookery by Leah H. Leonard
The classic book on Jewish cuisine, featuring traditional recipes for gefulte fish, kreplach, knishes, challah, and kugel, as well as guidelines for keeping a kosher kitchen and menus for holiday meals.
The Finnish Cookbook by Beatrice A. Ojakangas
The first cookbook devoted to introducing Finland's fascinating but little known cuisine to America. Including recipes for Sour Rye Bread, Fish in a Crust, Finnish Smorgasbord, and Bishop's Pepper Cookies.
German Cookery by Elizabeth Schuler
Germany's best-selling cookbook adapted for American kitchens. Containing recipes for all the German favorites such as Wiener Schnitzel, Sauerbraten, Spatzle, and Apple Strudel.
The Greek Cookbook is a translation and adaptation of Greece's best-selling cookbook, containing 500 of its choicest recipes. Yet all of these -- many of them exotic by American standards -- use American measurements and can be easily prepared from ingredients readily available to the American cook.
Phyllo, that versatile pastry used as the basis for many Greek entrees and appetizers as well as desserts, appears here in many delectable forms. Try the baklava with honey syrup, or Copenhagen (the pastry named for the Greek king who was originally a Danish prince).
You'll find excellent recipes too for the famed Greek dolmathes (rolled grape leaves) and yemista (stuffed vegetable preparations such as stuffed artichokes ). You might prefer to sample a baked specialty like moussaka or one of the au gratins made with lamb, eggplant, or squash.
Having visitors? Welcome them as the Greeks do, with a choice of glykos or spoon sweets -- perhaps eggplant, or rose petal, or apricot. For a cocktail party, serve any of the marvelous canapes or hot hors d'oeuvres like taramosalata (pureed roe salad) and piroski (dumplings). And formal entertaining takes on a new exotic twist when you serve lamb on a spit or an octopus main course.
The Greek Cookbook also includes a glossary explaining all Greek culinary terms as well as examples of typical Greek menus. For the experienced cook who wants to prepare an authentic Greek banquet or the novice who wants to spice up an ordinary meal with a Greek specialty, The Greek Cookbook is indispensable.
“Acerca de” puede pertenecer a otra edición de este título.
cookbookjj
Pasadena, CA, Estados Unidos de America
Vendedor de IberLibro desde 22 de febrero de 2005
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|---|---|---|
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CA, Estados Unidos de America
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