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Paperback. Travel globally sip locally! - At that rustic taverna in Athens, don't order Chardonnay with your moussaka, try it with a bottle of Malagousia. - Dining by the Galata Bridge in Istanbul? Forgo the Merlot and pair those kebabs with a crisp Kalecik Karasi - The Hittites did it over 3000 years ago! - In Taormina, the waiters on the Corso Umberto will gladly serve you Pinot Grigio, but watch their reaction when you order a glass of local Carricante, grown just over their shoulder on the eastern face of Mount Etna. In Mediterranean Wines of Place, Al Leonard, a Professor of Classical Archaeology and wine aficionado, pairs his love of the Mediterranean World with wines that are crafted from the heritage grapes that have been so much a part of its history. This locavores guide to Mediterranean wines provides a historical introduction to more than sixty heirloom grapes and the wines they produce. Places visited include mainland Greece and the Greek islands, Cyprus, Turkey, Italy, Croatia, Spain and Malta. Illustrated in colour throughout. In Mediterranean Wines of Place, Al Leonard pairs his love of the Mediterranean World with wines crafted from the grapes that have been so much a part of its history. This guide to Mediterranean wines introduces more than sixty heirloom grapes and their wines. Colour illustrations throughout. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Bring the exotic spices and tantalizing flavours of Mediterranean food to your table! This book is a culinary voyage into Southern Europe, North Africa and the Middle East with 100 recipes highlighting the styles and ingredients of these colourful regions. Favourite dishes such as Moussakas, Falafel, and Tabbouleh are given a refreshing twist while witty essays on key ingredients make this cookbook a satisfying read.

Presents a selection of easy-to-prepare recipes for some favorite classic Greek dishes--including moussaka, spanikopita, and shish kebob--as well as provincial and regional specialties from New York's famed Periyali restaurant.

Recipes for a wide variety of ground beef dishes ranging from stuffed patties to moussaka are accompanied by tips on selecting, freezing, and preparing the meat

Presents a collection of meatless recipes aimed at meat lovers, including beefless stroganoff, moussaka without lamb, shepherd's pie, and other treats

From eggplant lasagna to baba ghanoush, and from ratatouille to moussaka, the smoky, savory eggplant does it all—whether grilled, fried, stuffed, rolled, baked, or roasted! This handy pocket-size guide to the aubergine contains eggplant recipes inspired by French, Italian, Greek, Middle Eastern, Indian, and Chinese cuisines.

A collection of over 200 vegetarian recipes, tried and tested by the author. They range from starters and snacks such as "Mrs Mac's Thick Pea Soup" and "Paul's Bread" to main courses such as Hungarian goulash and moussaka. Nutritional profiles, variations and microwaving details are included.

More than fifty international recipes, such as moussaka, orange mousse, and soda bread, are explained in text and pictures.

More than fifty international recipes, such as moussaka, orange mousse, and soda bread, are explained in text and pictures.

Presents a collection of meatless recipes aimed at meat lovers, including beefless stroganoff, moussaka without lamb, shepherd's pie, and other treats