The Foods of the Greek Islands [Audiobook] download free by Aglaia Kremezi

The Foods of the Greek Islands Audiobook download free by Aglaia Kremezi
  • Listen audiobook: The Foods of the Greek Islands
  • Author: Aglaia Kremezi
  • Release date: 2015/5/1
  • Publisher: HOUGHTON MIFFLIN
  • Language: English
  • Genre or Collection: Travel and Holiday Guides
  • ISBN: 9780544465022
  • Rating: 7.08 of 10
  • Votes: 531
  • Review by: Noemi Tidwell
  • Review rating: 7.63 of 10
  • Review Date: 2018/10/2
  • Duration: 3H55M28S in 256 kbps (62.4 MB)
  • Date of creation of the audiobook: 2018-09-14
  • You can listen to this audiobook in formats: WavPack, WAV, MPEG4, TTA, MP3, MPEG-4 DST, FLAC, WMA (compression ISO, RAR, GZ, CHM, ZIP, TAR.Z)
  • Total pages original book: 312
  • Includes a PDF summary of 34 pages
  • Duration of the summary (audio): 25M45S (6.8 MB)
  • Description or summary of the audiobook: In this book, called by Time 'the next best thing to a cruise through the Greek Islands,' Aglaia Kremezi showcases the fresh, uncomplicated recipes - many of them vegetarian - that she collected from local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light, simple, and feature seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most of these recipes have never before been written down. All translate easily to the home kitchen: Finger-Sized Fried Greens Pies; Onion, Tomato, and Feta Turnovers; Cod with Artichokes. Filled with lush photographs and stories of island life, The Foods of the Greek Islands is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.
  • Other categories, genre or collection: National & Regional Cuisine, Guidebooks
  • Download servers: Dropbox, Casebox, FileServe, BitShare, Uploaded. Compressed in ISO, RAR, GZ, CHM, ZIP, TAR.Z
  • Format: Paperback
  • Approximate value: 23.64 USD
  • Dimensions: 187x254x15mm
  • Weight: 816.47g
  • Printed by: Not Available
  • Published in: Boston, United States

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