The foods of the Greek islands
cooking and culture at the crossroads of the Mediterranean, including some recipes from New York's acclaimed Molyvos Restaurant, owners, the Livanos family, executive chef, Jim Botsacos
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Author
Contributions
- Botsacos, Jim. - Contributor
Publication
2000 - Houghton Mifflin, Boston, Massachusetts
Language
English
Word Count
74,500 words, Guess
Page Count
298 pages
Identifiers
- Internet Archivefoodsofgreekisla0000krem
- ISBN-100395982111
- ISBN-139780395982112
- Library of Congress Control Number00061324
- Better World Books9780395982112
and 1 more
- Open LibraryOL23059706M
Classifications
- DDC641.59495
- LCCTX723.5.G8 K655 2000
- LCCTX723.5.G8K655 2000
First Sentence
The sharing of food whenever a whole family or a bunch of friends gather around the table is typical of the traditional Greek way of life.
Subjects
Topics
Other Editions
- The foods of the Greek islands: cooking and culture at the crossroads of the Mediterranean, including some recipes from New York's acclaimed Molyvos Restaurant, owners, the Livanos family, executive chef, Jim Botsacos
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