Culinaria
Greece
This book journeys to the tables of the
symposia of
classical Greece, discovering the refinements of the haute
cuisine available in major cities, and sampling the simpler
fare of fishermen, farmers and shepherds. This volume will
guide them through mainland Greece, across the various groups
of islands to the Republic of Cyprus. After a stop over in the
restaurants of Athens, they move on to the wine growing
regions of Attica, learning how Metaxa brandy and retsina wine
are produced, and
discovering the role of salt as a culinary treasure. The
inspiring teachings of this vibrant book go on throughout the
459 informative and colorful pages. This makes for a gorgeous
gift. It is wrapped in
European
hand-made paper and finished off with colorful ribbon.
