| ||Mihalis Magoulas|
Beta Medical Publications, 2007
The Traditional Cuisine of Ithaca by Mihalis Magoulas delivers exactly what the title promises, traditional cookery from his native island. Born into a family of cooks and gourmets, the author grew up with a passion for good food, and this book, dedicated to his mother and godmother, shares their best recipes. Magoulas comments on the ingredients and history of the recipes, sometimes explaining why they are rarely made. The best sauce for lobster, he says, is made from its own eggs, but few people know how to make it. The author does, however, and he tells us. Simple, delicious dishes like the classic tiganopsomo, or bread cooked in a pan, fried greens and grilled squid are typical of Ithacan fare. Then there are flavoursome soups and salads and pilafs and meat, all easy to make. A glossary explains local food and place names. The charming illustrations are by Irini Bogdanou-Mailli.
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