ITHACA Online
Mediterranean Aroma
 Mihalis Dounetas

247pp.
Hot Pepper, 2007
ISBN: 960-88238-5-4
ISBN13: 978-960-88238-5-3

Nouvelle cuisine meets Mediterranean ingredients in a compendium of recipes by one of Greece’s most innovative chefs. Every dish in Mediterranean Aroma looks like a work of art: modest portions of artfully constructed delicacies are arranged to beguile the eye and tempt the taste buds. And chef Michalis Dounetas insists that, with due attention to time and presentation, any amateur can make these miniature symphonies of flavour, texture, colour and shape.
Try the tagliatelle-shaped cuttlefish strips with tomato and crab, the tartare of fresh salmon with bread with a quail egg poised over a glass of champagne, or the parcel of freshwater crayfish with a layer of marinated vegetables and mandarin mousse. For desert, indulge in the apple rhapsody with yoghurt sorbet, or the poached pear with beetroot and rose petals, strawberry sauce and edible flowers. First-rate raw materials combined with imagination and presented with flair make an irresistible mix.


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