Regional Greek cooking / Dean & Catherine Karayanis.
Material type:
TextPublication details: New York, NY : Hippocrene Books, c2008.Description: vi, 303 p. : ill. ; 24 cmISBN: - 9780781811460
- 0781811465
- 641.59495 22 K1826 2008
- TX723.5.G8 K385 2008
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Book or Printed Material
|
Main Library Library | Main Collection | 641.59495 K1826 2008 (Browse shelf(Opens below)) | Long Overdue (Lost) | IMUAC029779 |
Includes index.
Machine derived contents note: Table of Contents -- Introduction -- Part One: Mainland Greece -- Chapter 1 ¿ Northern Greece: Thrace, Macedonia, and Epirus -- Chapter 2 ¿ Central Greece: Thessaly, Sterea Elada, and Evia -- Chapter 3 ¿ Southern Greece: Athens, Peloponnese, and Crete -- Part Two: All Those Wonderful Islands -- Chapter 4 ¿ Saronic Islands -- Chapter 5 ¿ Ionian Islands -- Chapter 6 ¿ Cyclades Islands -- Chapter 7 ¿ Dodecanese Islands -- Chapter 8 ¿ Aegean Islands -- Chapter 9 ¿ Sporades Islands -- Part Three: Asia Minor and Cyprus -- Chapter 10 ¿ Cyprus -- Chapter 11 ¿ Pontos -- Chapter 12 ¿ Smyrna -- Chapter 13 ¿ Constantinople Region -- Part Four: What Would Greeks Drink with This? -- Chapter 14 ¿ Ouzo¿Uniting All the Regions -- Chapter 15 ¿ Beverages of Greece -- Glossary of Greek Cooking Terms and Ingredients -- Wrapping Dolmades -- Contributors -- Photo Credits -- Index.
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