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IIntroduces the different culinary regions of Greece through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety.
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Grade 5 Up–Mouthwatering, close-up color photos make this book a visual feast. Locricchio begins with a region-by-region overview of Greece, highlighting the natural produce of each area and the resulting cuisine, then groups his recipes by type–"Pies & Pitas," "Entrées," etc. A section on kitchen safety encourages enlisting an adult as "assistant chef" and gives particulars on using knives. The recipes are at least moderately difficult, but instructions are carefully spelled out, with all cutting and chopping occurring before the actual cooking. Fresh, healthful ingredients are emphasized, and suggestions are offered for adapting the recipes for vegetarians. Among the dishes are "Greek Salad," "Yogurt and Cucumber Dip," "Eggplant and Ground Meat Casserole," and "Yogurt Cake with Fresh Orange Syrup," but there is no recipe for gyros! Lynne W. Villios's Cooking the Greek Way (Lerner, 2002) offers similar coverage.–Joyce Adams Burner, Hillcrest Library, Prairie Village, KS
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Each book opens with a cultural introduction that is followed with an overview of kitchen safety, food handling, then on to a wide variety of recipes that range from soups and salads to main entrées and desserts. In addition to spectacular full-color photos, basic instructions and tips from the chef,each recipe is easy to follow.
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Book Description Benchmark Books (NY), 2004. Library Binding. Condition: New. Seller Inventory # DADAX076141729X
Book Description Cavendish Square Publishing, 2004. Condition: New. book. Seller Inventory # M076141729X
Book Description Cavendish Square Publishing, 2004. Library Binding. Condition: New. Never used!. Seller Inventory # P11076141729X