The Cooking of Greece.

ISBN:

9781608707409

Title:

Author:

Locricchio, Matthew.

Personal Author:

Locricchio, Matthew.

Edition:

2nd ed.

Physical Description:

1 online resource (97 pages)

Series:

Superchef Ser.

Contents:

Cover -- Title Page -- Copyright Page -- Contents -- From the Author -- Before You Begin -- A Word about Safety -- Cooking Terms -- The Regions of Greece and How They Taste -- Appetizers and Salads -- Meze -- Greek-Style Yogurt -- Yogurt and Cucumber Dip -- Garlic and Potato Sauce -- Greek Salad -- Feta Cheese Spread -- Lemon-Flavored Zucchini -- Soups -- Chicken Stock -- Egg and Lemon Soup with Chicken -- Lentil Soup -- Vegetables -- Tomato, Potato, and Olive Stew -- Roasted Potatoes -- Zucchini Simmered in Milk and Feta Cheese -- Pies and Pitas -- Spinach Pie -- Chicken and Feta Cheese Pie -- Entrées -- Eggplant and Ground Meat Casserole -- Baked Fish with Bread Crumbs -- Shrimp with Feta Cheese and Tomatoes -- Baked Macaroni with Cheese and Ground Meat Casserole -- Roast Leg of Lamb -- Desserts -- Yogurt and Honey with Strawberries -- Yogurt Cake with Fresh Orange Syrup -- Helpful Kitchen Equipment and Utensils -- Essential Ingredients in the Greek Kitchen -- Find Out More/Metric Conversion Chart -- Index -- About the Author.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Added Author:

McConnell, Jack.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

New York, NY :

Cavendish Square Publishing LLC,

2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.59495	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Young chefs have been learning about the joy of cooking with Chef Matthew Loricchio's Superchef series for almost ten years. This updated and expanded second edition invites a new generation of readers to the kitchen to experience the satisfaction of preparing authentic international recipes and sharing their creations with friends and family. Each book opens with a region-by-region look at the focused country and their culinary traditions and contributions to international cuisine. This cultural introduction is followed with an overview of kitchen safety, food handling, and common sense nutrition, then on to a wide variety of recipes that range from soups and salads to main entrees and desserts. In addition to spectacular full color photos, each book is enhanced with line art demonstrating basic instructions and tips from the chef, making each recipe easy to follow.

Reviews (1)

School Library Journal Review

Gr 4-8-These titles provide visual feasts of mouth-watering dishes. Locricchio believes that cooking is an art and enthusiastically highlights traditional recipes from the featured countries. He focuses on organic foods and points out that while the dishes are "healthful," they aren't necessarily light or low calorie. He gives some helpful tips for starting in the kitchen and a region-by-region overview of the ethnic foods. The recipes are moderately difficult and require adult assistance. The layout and organization are superior to the 2002 editions, with more eye-catching colors, illustrations, and photos. The content, however, is almost identical, with two additional recipes per book. Some of the new dishes include "Rice and Peas with Smoked Ham" (Italy), "Lemon-Flavored Zucchini" (Greece), and "Cheese Puffs" (France). Replace your well-worn first editions with these tasty updated versions.-Samantha Larsen Hastings, Riverton Library, UT (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.