| ||Myrsini Lambraki|
Myrsini's Editions, 2006
Herbs and fruit, we all know they’re good for us, but why is that and how can we use them to best effect? Myrsini Lambraki has the answers and 70 tempting, easy-to-make recipes in Healthy Cooking with Herbs and Fruit, now in its tenth edition.
A succinct introduction tells the story of herbs and fruit since antiquity and explains the Mediterranean food pyramid. Two-page spreads provide the history and myths associated with each herb and fruit, their traditional uses in medicine and cookery as well as how to grow, collect, buy and store them.
The recipes speak for themselves: aubergines with feta and basil, seafood kebabs with oregano, stuffed artichokes with yoghurt and mint sauce. Then there are pies with wild herbs, fragrant soups, marinades for meat and fish, desserts, pastries, jams and beverages.
Superb colour photos by Douuwe Hoogstin, Panayiotis Beltzinitis and the author complete the appeal of this compact book.
|Copyright: Myrsini Lambraki |
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