Rime.

Introduz.di Beatriz de la Fuente e Jacqueline Saenz. Milano, Olivetti - Arnoldo Mondadori Ed. 1988, cm.24x31, pp.XLVIII,230, 137 ill.e tavv.a col.nt. legatura ed.in tutta tela, sopraccop.fig.a coloi e brossura.

Photography by GusFilgate. Pavillion Books 2000, cm.22x28, pp.192, ill.col. hardcover, dustjacket. Real Greek cuisine is the cuisine of the family, rich in the flavor that comes from fresh, healthful produce. Central to these savory dishes are olive oil, vegetables, yogurt, honey, fresh fish, and wine, providing all the benefits of the Mediterranean diet and more. In Real Greek Food, London¹s leading Greek chef presents 100 authentic recipes, arranged in sections that follow the pattern of a traditional Greek meal: mezedes (starters), fagakia (small dishes), main courses, cheeses, and desserts. Featured among the recipes are a purée of yellow split peas whipped into unusual lightness with olive oil and herbs; crab claws simmered in fragrant Muscat wine; okra baked with tomatoes and parsley; succulent roast lamb ribs with crackling; and a rose petal meringue with blackberry-scented Manouri. Throughout, the many pleasures of Greek cuisine are captured in tempting color photos.