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2nd edition. 300 pages. 7.81x5.06x0.68 inches. This item is printed on demand.

Greek Cypriot food is a melting pot of delicious flavours: simple Mediterranean salads; classic ingredients like feta, a squeeze of lemon and fresh oregano; cinnamon-infused stews; orange-blossom scented pastries. TAVERNA, takes the best of traditional Cypriot cooking and makes it relevant to modern home cooks. From simple vegan fast-day dishes to feasts for the family, there is something delicious for every mood and moment. These delicious recipes relive sun-kissed Mediterranean holidays and simple taverna-style meals.

Que l'on renonce aux laitages pour sa santé ou par conviction vegan, nul besoin de faire un trait sur le fromage.Avec quelques ingrédients bio et un peu de créativité, on peut fabriquer à la maison feta, gouda ou petits crottins 100 % végétaux.À base de noix de cajou, d'amandes, de soja, de sésame... voici 25 recettes originales et goûteuses à tester.

Book 2 of the Peloponnese seriesHomer's Where The Heart Is continues the story where the acclaimed first travel memoir (Things Can Only Get Feta) left off. Two journalists and their crazy terrier are in the second year of their riotous adventure, living in the Mani region of southern Greece, and sharing an olive grove with their new Greek landlords.The location seems perfect, apart from Greeks on the edge, a gun-toting neighbour and a she-wolf with a shady past. But the couple soon face their biggest challenge yet, as they are pulled into the chaos of the country's worsening economic crisis − along with some of the original village characters from Feta − as Greece faces a disastrous exit from the eurozone. This candid and humorous memoir is also the story of the author's lifelong passion for Greece and its people. Woven into the narrative is Marjory's back story from another dark time, during the military dictatorship in the 1970s in Athens. It reveals as much about Greece as it does about her own personal journey.This book was chosen as expat book of the year (2015) by the expat website thedisplacednation.comThis edition contains the author's own photographs of southern Greece and some of the places and people mentioned in the book.

Vegetables are the heroes of this beautiful cookbook, from Chile-roasted Feta and Watermelon to Artichoke and Goat Cheese Ravioli, Maria Elia's recipes combine her grasp of world flavors with her ingenuity in the kitchen. The seasonality of ingredients is key to her dishes, making them not only taste better but more nutritious. If a fruit or vegetable is out of season she shows how easy it is to adapt and improvise. Dishes such as Roquefort and Fig Crème Brulee can just as easily be made with grapes or sautéed leeks, while Mushroom, Beet, Mozzarella with a Lentil Cartouch also works well with asparagus or as a salad.

With 125 recipes of new family favorites like Grilled Ribeye Steaks with Rosemary Gorgonzola Butter, Shredded Sweet Pork Tacos, Baked Eggs with Chard and Feta Cheese and Orange Cream Cake, "The Family Flavor" will delight and satisfy the people you love most. It's an answer for busy parents wanting to enliven meals and give their families the gift of diverse flavors without having to hunt down obscure ingredients and sacrifice family time.Featuring stunning photographs of each recipe, "The Family Flavor" serves up food that's simple and utterly delicious.

The ultimate book for cheese-lovers - a photographic compendium of more than 750 different cheeses to whet the appetite! The grandest fromages, the finest Feta, the most delicious Manchego: celebrate the glorious variety, quality and pleasure of different types of cheese from around the world. Detailed entries on over 750 cheeses offer cheese-tasting notes and profiles of the cheese-makers, from popular cheeses such as gouda and cheddar, and classic French cheese varieties, through to more unusual Asian and American cheeses. Develop an in-depth understanding of the science of cheese-making and the different methods for hard cheese, soft cheese, and blue cheese. Discover the importance of the grazing for the animal producing the milk, whether it's for goat's cheese, sheep, cow, or even buffalo. Learn how to make cheese for yourself with step-by-step photography. The perfect gift for the cheese-lover in your life, or the perfect excuse to head to the cheese shop so you can indulge your own love of the glorious world of cheese.

Create fabulous canapes without fuss with this updated collection of inspirational ideas for entertaining in style. From Kiwi and Passionfruit mini Pavalova, to Feta, Olive and Rosemary Quichettees, discover over 250 inspirational recipes for canapes from around the world. You'll learn to whip up delicious finger-food following step-by-step photography and fool-proof instructions, find preparation tips and menu suggestions for a variety of occasions. Plus, pick up essential hints on planning and portion allocation. Make this your gourmet guide to successful entertaining.

This ever-popular volume is THE resource for anyone interested in Middle Eastern food. Basic dishes and savory menus abound, filled with ingredients redolent of their sunbaked origins: bulger, chick peas, feta cheese, rose flower water, pine nuts, and pomegranate seeds (to name but a few) are the staples of this enticingly exotic, yet simple and healthy, cuisine. In a lively and personal style, Mary Laird Hamady takes us to the highlands of Lebanon, homeland of her grandmother-in-law, where food is still prepared from recipes handed down from generation to generation. One of the glories of Middle Eastern cooking is that once the basics are mastered, it becomes easy to put together meals for even forty or fifty people at a time. This is truly food for communal dining, wonderfully festive fare for families and friends alike. Evocatively atmospheric drawings by Jana Fothergill provide the perfect complement. This practical, comprehensive, beautifully designed book is the definitive introduction to a sensuous food world that is rarely well-represented.

The New York Times bestselling author of slow-cooker cookbook Make It Fast, Cook It Slow returns with budget (and gluten-free!) meals that will satisfy the entire family. Stephanie O'Dea's 200 delicious recipes include Baked Herbed Feta Smoky Bean and Corn Soup Maple-Glazed Pork Chops Moroccan Chicken with Lentils Apple-Pecan Bread Pudding Orange and Honey Tilapia Chocolate Pot de Crème with Ganache --and many more. More Make It Fast, Cook It Slow is the perfect cookbook for easy-to-prepare meals that don't take a toll on the family budget.

Easy step-by-step recipes for fresh dairy products, including butter, yogurt, labneh, sour cream, cream cheese, ricotta, cottage cheese, feta, and more.This is the perfect book for anyone with a passion for good honest food. Making yogurt and soft, unripened cheeses are age-old traditions and only a few generations ago, many people made them at home using their own family recipes. Today, few people attempt it, thinking it will be too difficult or complicated but this book will show you just how easy it is. Easy-to-follow step-by-step recipes are all fully illustrated with colour photographs and there are plenty of delicious recipes you can make with your home-made ingredients. Try the Buttermilk Scones or the Lamb Kebabs with Za’atar Labneh. Beet Latkes with Lox and Sour Cream or Ricotta and Spinach Dumplings with Cherry Tomato Sauce are perfect for entertaining and the Fig and Honey Ricotta Cheesecake is simply divine. The Creamery Kitchen will help you develop a deeper understanding of the provenance of delicious home-made food and the care, time, and love that goes into producing it.

“Experience aquamarine coastline, sun-bleached ancient ruins, strong feta and stronger ouzo. The Greek landscape thrills, and its people are equally passionate about politics, coffee, art and gossiping.” – Korina Miller, Lonely Planet WriterOur PromiseYou can trust our travel information because Lonely Planet authors visit the places we write about, each and every edition. We never accept freebies for positive coverage so you can rely on us to tell it like it is.Inside This Book...9 expert authors42 weeks of on-the-ground research150 maps72 ancient ruinsInspirational photosIsland hopping and cruising planning featuresPull-out city map of Athens3D plans of iconic sightsComprehensive planning toolsIn-depth background

The Greek and Lebanese meze is a snack served alone or before a meal, or as part of a whole meal. It can be simiple - little plates of olives or feta cheese with olive oil and oregano - or more substantial, such as a delicious plate of shrimp. Recipes include dips such as cooling yogurt and cucumber Tzatziki, and Tarator with tahini and garlic. Try pint-size salads such as Tabbouleh. Meze made with beans include a superb version of Falafel. Dolmathes (stuffed vine leaves) and Zucchini Fritters are among the vegetables. Fish and meat dishes include Mussels in Saffron Lemon Sauce and Keftethes (fried meatballs). Greek food writer Rena Salaman shares her enthusiasm for meze and shows how to cook these simple dishes and serve them for every occasion. With vibrant photography by Peter Cassidy, Meze sings of sunny days spent sitting outside in the shade looking out over a blue sea.

Greek Cypriot food is a melting pot of delicious flavours: simple Mediterranean salads; classic ingredients like feta, a squeeze of lemon and fresh oregano; cinnamon-infused stews; orange-blossom scented pastries. TAVERNA, takes the best of traditional Cypriot cooking and makes it relevant to modern home cooks. From simple vegan fast-day dishes to feasts for the family, there is something delicious for every mood and moment. These delicious recipes relive sun-kissed Mediterranean holidays and simple taverna-style meals.