The small dishes of the Greek meze table comprise an array of ingredients chosen to complement each other in flavour, aroma, colour, taste, and texture. The cuisine is extremely versatile - choose from as few as four, to as many as 24 dishes (and even more!) to feed any size gathering. Small Bites, Big Flavours offers over 60 meze recipes that use fresh, seasonal ingredients like greens, vegetables, fish, lamb, and cheeses. Olives, olive oil, nuts, yoghurt, preserved fish and capers make the dishes taste distinctly Mediterranean. Each plate is light enough for a small snack or appetizer, but when combined with others can become a light lunch or dinner. Planning parties is simple when using these dishes because they can be mixed, matched, and easily doubled and even tripled to accommodate any number of guests. Chapters are divided by Mezedakia (appetizers), Cold Plates, Greens & Salads, Hot Plates and Savoury Pies, and From the Grill. The Glossary and Sources sections are handy for descriptions of unusual ingredients and how to find them.
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Descrizione libro Chronicle Books, 2002. Paperback. Condizione libro: New. Codice libro della libreria DADAX0811831485
Descrizione libro Condizione libro: Brand New. Book Condition: Brand New. Codice libro della libreria 97808118314821.0
Descrizione libro Chronicle Books, 2002. Paperback. Condizione libro: New. book. Codice libro della libreria 0811831485
Descrizione libro Chronicle Books, San Francisco, 2002. Soft Cover. Condizione libro: New. Photographs David Roth (illustratore). First Thus. "Healthful as well as delicious, it's easy to see why the little Mediterranean dishes called meze work perfectly for cocktail parties, as part of a buffet table, or for a relaxed weekend dinner with family or friends. Greece-based cooking teacher Rosemary Barron's Meze: Small Bites, Big Flavors from the Greek Table focuses solely on that country's contribution to this delectable repertoire, and does so with an eye to their simple virtues--versatility and preparation ease. Her 60-plus recipes, which range from cold plates and salads to hot dishes, savory pies, and grilled specialties, feature the direct, zesty flavors of the Greek Islands; the result is easy-to-enjoy food like Peppered Greek Oregano Pork, Piquant Almond Figs, and Eggplants in Spicy Tomato Sauce--dishes most cooks can readily accomplish. Part of the meze "plan" involves creating a simple Greek pantry from which the dishes can be quickly assembled. Following a section devoted to that setup, and a useful list of particularly quick and simple dish "sketches" (sprinkle drained canned tuna with sliced raw onion, olive oil, sea salt, and the tangy spice sumac and there's your meze), the book then presents other alluring recipes like Thyme-Scented Fish Souvlakia with Roasted Pepper Sauce, Savory Honey-Pear Pies, and Yogurt Chicken with Beets and Greens. An unusually detailed glossary includes not only ingredients but characteristic preparation methods like clay-pot cooking and equipment, such as sfongata skillets, a traditional iron pan for which readers can substitute more familiar equivalents. Illustrated with color photos throughout, Meze stands out among other similarly themed books for its concise thoroughness, clear instruction, and simple good taste. --Arthur Boehm Product Description: As timeless as the azure waters of the Aegean, the little Greek dishes known as meze are perfect for today's way of eating. Author Rosemary Barron has compiled 65 of her favorite recipes-full of flavor and good health" 132p. illus (col). Codice libro della libreria 12886
Descrizione libro Chronicle Books, 2002. Paperback. Condizione libro: New. Codice libro della libreria P110811831485
Descrizione libro Chronicle Books, 2002. Paperback. Condizione libro: New. New item. Codice libro della libreria QX-056-58-6607806