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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.

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Now you can enjoy the food and fun of a meze feast. Meze, the small plates of just about everything from seafood, meat, and vegetables to handheld pies, colorful salads, nuts, olives, and cheeses, is the food of hospitality and conviviality, food meant to be shared with friends and family and savored with wines and spirits.Here, in Meze, Diane Kochilas, the award-winning author of The Glorious Foods of Greece, chef, restaurateur, and cooking teacher, takes you on a spirited journey across Greece and the rest of the Mediterranean, exploring these simple and simply irresistible dishes. The recipes are robust, dear, and easy to follow. These uncomplicated dishes are charged with flavor and based on fresh, accessible ingredients. The results are spectacular.Meze makes every meal a party, and no one knows how to throw a party better than the Greeks. Youll find tangy, skewered meats and juicy meatballs, delicious seafood dishes from simple steamed mussels to creamy ouzo-flavored shrimp. You'll find a healthful selection of aromatic bean dishes, and a recipe for the best fried potatoes in the world, Greek fries, which are hand cut and cooked in olive oil.The convivial and festive nature of the meze table is reflected in Diane's warm, inviting style. The innate attractiveness of the food -- the colors, textures, and shapes -- are captured in brilliant photographs that evoke the sunny, warm Mediterranean dime. Whether you make just a few dishes for informal entertaining, or create an entire meal of meze, Diane Kochilas makes it possible to bring the spirit of fun and sharingthe essence of meze throughout Greece and the Mediterranean -- to your own table at home.

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- from traditional small bowls of marinated olives and little cheeses to more substantial meat-filled pastries and grilled seafood. Meze gives advice on stocking the shelves with essential basics and offers helpful hints on preparing spectacular Mediterranean buffets or casual outdoor get-togethers without spending all day in the kitchen. Meze celebrates the art of slowing down, of savoring the simple, distinct flavors of Mediterranean ingredients, and of sharing the experience with friends and family.

Meze is perhaps the most famous feature of Greek cuisine and, although the spelling may vary, the meaning is always the same. The Meze is a titbit of food, a small serving of something delicious to have with a glass of something cool in the tranquil ambience of the Mediterranean summer. 'A little bit of everything' is the philosophy behind this book and the principle which governs the Meze table, But that can range from a humble bowl of hummus with pita bread to a whole array of tempting salads, bean dishes, dips, tiny kabobs, vegetables - stuffed and unstuffed - and much more, creating a mass of complementary tastes, textures and colors. Sarah Maxwell covers everything from such traditional classics as Moussaka, Stuffed Grape Leaves and Baklava to more unusual regional specialties, like Cauliflower Baked with Tomato and Feta, Chicken Roasted with Pistachios and Phyllo Custard Pie. In addition, she provide a specials ection on Greek breads to accompany your feast and useful tips on good-value and delicious wines to wash it down.

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If you’ve ever been to a restaurant with friends and ordered a few appetizers or a large platter to share, you’ll know how sociable and appealing it is to be able to try several dishes at once.This a popular way of eating in many parts of the world—the Spanish have tapas, the Chinese have dim sum, and many regions of the Mediterranean and Middle East enjoy meze. Grazing plates and small bowls of shareable food make entertaining fuss-free and fun, and encourage guests to get stuck in. In Small Plates, Anne Rigg serves up an irresistible selection of plates to share from all around the world. From chorizo with red wine and olives, to garlic and white bean dip, there’s plenty for friends to tuck into. There are also bites and fingerfood to choose from, like fish goujons, honey and soy glazed baby ribs, and Vietnamese shrimp rolls with chili dipping sauce.

Moving beyond familiar rustic, old-fashioned Greek fare are the delicious and unique offerings of premier chef, Pano Karatassos, tailored for the home cook.These 100 best-loved recipes served at Chef Pano’s award-winning Atlanta restaurant, Kyma, showcase his inspiration: paying homage to the flavors and traditions of Greece, and to the wealth of insight about Greek cooking passed down from his grandmother; his classical French training, and even a touch of his Southern roots.The 100 dishes are Chef Pano’s updated takes on Greek flavor combinations and ingredients. Meze include Spicy Red Pepper Feta Spread; Grilled Eggplant and Walnut Spread; Steamed Mussels with Feta Sauce; Braised Octopus with Pasta and Tomato Sauce; and Lamb Phyllo Spirals. Entrees showcase seafood in Braised Whole Fish with Tomatoes, Garlic, and Onions and Olive Oil–Poached Cod with Clams and Melted Leeks; as well as meat dishes such as Grilled Lamb Chops with Greek Fries. Manouri Cheese Panna Cotta, Semolina Custard and Blueberry Phyllo Pies, and Hazelnut Baklava Sundaes are among the desserts. Accompanying the dishes are approximately 60 full-color photographs by renowned food photographer Francesco Tonelli. Greek wine expert Sofia Perpera provides the wine pairings.

Mediterranean food expert Clifford Wright presents a jaw-dropping collection of more than 500 recipes for all sorts of appetizers, snacks, and little foods traditional across the Mediterranean.

Mediterranean food expert Clifford Wright presents a jaw-dropping collection of more than 500 recipes for all sorts of appetizers, snacks, and little foods traditional across the Mediterranean.

Replacement Earpads for Meze 109 Headphones Made from Velour and Leather.

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When you're seeking the ultimate audio experience, the ZEN CAN Signature MZ99 Balanced Headphone Amplifier is your go-to choice. This high-performance amplifier is specifically designed to complement the globally acclaimed Meze 99 Classics headphones, renowned for their extraordinary tonality and dynamic expression. The ZEN CAN MZ99 features a perfectly matched ActivEQ mode, meticulously fine-tuning the treble for a more vivacious sound. Additionally, the enhanced mid-low bass extraction ensures you experience every bit of sonic richness that the Meze 99 Classics have to offer. Immerse yourself in the exquisite, fully balanced differential design of our latest desktop amplifier. This isn't just an amplifier; it's a journey into the heart of your music. It's the only amplifier on the market with tailored EQ optimization specifically for Meze 99 Classics headphones, ensuring a synergy that delivers unparalleled audio performance.Experience the purity of sound with our audiophile-grade components, meticulously engineered to reproduce music without any distortion or coloration. The ZEN CAN Signature MZ99 is equipped with ELNA Silmic, Panasonic OSCON, and Panasonic ECPU Film capacitors, providing unmatched noise reduction and resolution for a crystal-clear listening experience.Customize your audio journey with the option to choose between four gain boost levels: 0/6/12/18dB. With the ZEN CAN Signature MZ99 Balanced Headphone Amplifier, you have the power to decide how you like your music best. Experience the magnificence of the Meze 99 Classics & ZEN CAN Signature MZ99 performance today.

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Paperback. Travelling from Paris to Tokyo, from Seville, Oaxaca and Naples to Istanbul, she investigates the rapid decline of France's pot-au-feu, the misconstrued beginnings of pizza, the meeting of indigenous and European lineages in mole, and the complex legacy of multi-culturalism in a meze potluck."Never have we been more cosmopolitan about what we eat - and yet more essentialist, locavore, and particularist." With a witty mix of anecdote and research, Anya von Bremzen reassess the fascinating role that food can play in our cultural heritage, and uncovers how as a nation's political and social identity are called into question, so too is its palate.'A fast-paced, entertaining travelogue, peppered with compact history lessons that reveal the surprising ways dishes become iconic' -New York Times'This dazzlingly intelligent examination of how foods become national symbols . . . so enlightening - as well as so much fun to read . . . Von Bremzen is a superb describer of flavours and textures - but she also understands that food is never just about food' -Bee Wilson in Financial Times In National Dish, acclaimed food writer Anya von Bremzen sets out to investigate the eternal cliche that "we are what we eat". Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Swooshing down the slopes of the Troodos Massif or wreck diving in the Med; a feast of meze or coffee in a village kafeneio; north or south, or both - Lonely Planet's discerning guide helps you enjoy Cyprus like a local.Lonely Planet guides are written by experts who get to the heart of every destination they visit. This fully updated edition is packed with accurate, practical and honest advice, designed to give you the information you need to make the most of your trip.In This Guide:Comprehensive children's content highlights the island's top family-friendly activitiesUnique cultural insights from both sides of the Green LineLocal tips and insights in a full-color chapter

Greek cooking offers a dazzling array of greens, beans, and other vegetables-a vibrant, flavorful table that celebrates the seasons and regional specialties like none other. In this authoritative, exuberant cookbook, renowned culinary expert Diane Kochilas shares recipes for cold and warm mezes, salads, pastas and grains, stews and one-pot dishes, baked vegetable and bean specialties, stuffed vegetables, soups, savory pies and basic breads, and dishes that feature eggs. Brimming with classic dishes, regional favorites, and inspired innovations, The Greek Vegetarian pays tribute to one of the world's most venerable and healthful cuisines.

What do we think about when we think about Greek food? For many, it is the meze and the traditional plates of a Greek island taverna at the height of summer. In Gifts of the Gods, Andrew and Rachel Dalby take us into and beyond the taverna in our minds to offer us a unique and comprehensive history of the foods of Greece. Greek food is brimming with thousands of years of history, lore, and culture. The country has one of the most varied landscapes of Europe, where steep mountains, low-lying plains, rocky islands, and crystal-blue seas jostle one another and produce food and wine of immense quality and distinctive taste. The book discusses how the land was settled, what was grown in different regions, and how certain fruits, herbs, and vegetables became a part of local cuisines. Moving through history—from classical to modern—the book explores the country’s regional food identities as well as the export of Greek food to communities all over the world. The book culminates with a look at one of the most distinctive features of Greece’s food tradition—the country’s world renown hospitality. Illustrated throughout and featuring traditional recipes that blend historical and modern flavors, Gifts of the Gods is a mouth-watering account of a rich and ancient cuisine.