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|Author||: Joanne Weir|
|Editor||: Crown Pub|
Offers a brief history of each country, recipes for native dishes, and stories that evoke the particular kitchen or dining room where the author first tried each dish
|Author||: Sevtap Yuce|
Drawing on Sevtap Y ce's rich heritage, this book contains eighty delicious recipes for Turkish sharing plates - from classics to more modern interpretations, but always with Sevtap's nod to flavour and simplicity. Organised into sections covering dips, small dishes, dolmas, salads, vegetables, seafood, meats and sweets, Turkish Meze is a straightforward, delicious introduction to the dishes and culinary traditions central to this vibrant culture. Recipes include Artichoke and Potato salad, Lamb cutlets, Braised Borlotti Beans, Sardines wrapped in vine leaves and Chickpea, Yoghurt and Tahini Dip. This book is for anyone with an interest in Turkish food - it is straightforward, delicious and the recipes work every time.
|Author||: Diane Kochilas|
|Editor||: Harper Collins|
The award-winning author of "The Glorious Foods of Greece, " Kochilas introduces the dazzling array of Greek meze and explores its rituals and traditions. Filled with dozens of color photos, "Meze" adds Mediterranean flavor to any gathering.
|Author||: Sevtap Yuce|
|Editor||: Hardie Grant Books|
Let Turkish Meze help you rediscover the pleasure of sharing good food with good friends. From moreish dips and small dishes, to stuffed vegetables, sharing plates and irresistible sweet treats, each recipe showcases the fresh produce and clean flavours that lie at the heart of Turkish meze. Born in Ankara, Turkey, Sevtap Yüce started cooking when she was seventeen and learned English while working in a patisserie in Sydney. Sevtap also worked for Bill Granger before a sea change took her to Angourie in the Northern Rivers of New South Wales. Beachwood, Sevtap’s first restaurant, opened in 1994. The vibrant cafe is now located in Yamba, where tourists and locals alike delight in her two great passions: cooking and looking after people. Turkish Meze is Sevtap’s second cookbook, following on from the success of her first, Turkish Flavours.
|Author||: Clifford Wright|
|Editor||: Harvard Common Press|
The author combs the shores of the Mediterranean in search of the world's most delicious appetizers and finds them all over the region, in Spanish tapas bars and Italian cafes, in Moroccan outdoor markets, Greek and Turkish meze tables, and trattorias up and down the Italian coast. Simultaneous. Good Cook.
|Author||: Joanne Weir|
The countries that circle the Mediterranean share more than the sea's azure waters. They share a love of first courses -- tapas from Spain, hors d'oeuvres and entrees from France, Italy's antipasti and primi piatti, mezethes from Greece, and the meze of the Levant and North Africa. These small dishes reflect the region's extraordinary bounty, its reliance on seasonal produce, and its emphasis on straightforward preparation. More than 220 recipes demonstrate both the unity and the variety of Mediterranean cuisine. Olive oil, garlic, tomatoes, eggplant, peppers, onions, and fresh herbs are the foundation of all Mediterranean cooking. But what a tremendous range of flavors and textures emanate from those ingredients! Often one brilliant idea is manipulated differently by each cuisine. Take flat bread: In Spain we find Coca de la Huerta, a summer vegetable flat bread from the Balearic Islands. France offers Provence's Pissaladiere, laced with anchovies, onions, and olives. You're probably familiar with Italy's great flat breads (like Focaccia con Gorgonzola e Pinoli), but have you ever tasted Lahmacun, a Turkish lamb and tomato pizza, spiced with cinnamon, allspice, and cloves? The Mediterranean plays the same game with savory egg pies. You can't enter a tapas bar in Spain without being confronted by some sort of tortilla, the ubiquitous Spanish omelette that appears here with caramelized onions as Tortilla de Cebollas a la Andaluza. In the South of France an omelette might be stuffed with pistou (the French equivalent of Italian pesto), and in Italy you would find the Italian equivalent of the omelette the frittata -- made with roasted sweet peppers. In Greece, the egg has been transformed into a Sfoungato me Kolokithia Apagio, a baked omelette with rice, zucchini, leeks, feta, and mountain herbs. In Tunisia, echoes of the French occupation can be tasted in the ajja, a traditional omelette filled with Tunisia's own spicy merguez sausage. For this authentic collection, Joanne Weir ate her way around the Mediterranean cajoling home cooks and restaurant chefs into surrendering their finest recipes. Throughout the book is a reverence for the Mediterranean practice of hanging out at the table with a glass of wine -- or sherry, or ouzo, or raki -- while nibbling on an assortment of delectable little dishes. Let From Tapas to Meze bring this gracious tradition into your home. From the Hardcover edition.
|Author||: Sally Butcher|
Join Sally Butcher, owner and chef of iconic Peckham-based café and grocery shop, Persepolis, as she shares her take on Middle Eastern street fare, snacks and meze. Increasingly, formal dining is being nudged aside in favour of meze-style spreads, and street food has come of age. Meze picks out the Middle East’s most exciting street food and snacks including a range of kebabs, nuts, nibbles and sweet halwah, to bring together for family and friends. From Aubergine-wrapped Chicken, and Rabbit and Fig Kebabs, to Lebanese Street Pizza Bread and Sudanese Mashed Broad Beans. With drinks to serve alongside such as Iced Turkish Delight Coffee or Kashmiri Tamarind Cooler, without forgetting puddings for a sweet finish, you too can create the home shawarma experience and the definitive Middle Eastern meze. Packed with recipes from across the region and Sally's trademark wit and informed anecdotes, this is a burst of intoxicating flavours for all Middle Eastern food enthusiasts.
|Author||: Rosemary Barron|
|Editor||: Chronicle Books|
As timeless as the azure waters of the Aegean, the little Greek dishes known as meze are perfect for today s way of eating. Author Rosemary Barron has compiled 65 of her favorite recipes- full of flavor and good health- from traditional small bowls of marinated olives and little cheeses to more substantial meat-filled pastries and grilled seafood. Meze gives advice on stocking the shelves with essential basics and offers helpful hints on preparing spectacular Mediterranean buffets or casual outdoor get-togethers without spending all day in the kitchen. Meze celebrates the art of slowing down, of savoring the simple, distinct flavors of Mediterranean ingredients, and of sharing the experience with friends and family.
|Author||: Rena Salaman,Peter Cassidy|
The Greek and Lebanese meze is a snack served alone or before a meal, or as part of a whole meal. It can be simple - little plates of olives or feta cheese with olive oil and oregano - or more substantial, such as a delicious plate of shrimp. Recipes include dips such as cooling yogurt and cucumber Tzatziki, and Tarator with tahini and garlic. Try pint-size salads such as Tabbouleh. Meze made with beans include a superb version of Falafel. Dolmathes (stuffed vine leaves) and Zucchini Fritters are among the vegetables. Fish and meat dishes include Mussels in Saffron Lemon Sauce and Keftethes (fried meatballs).
|Author||: Sally Butcher|
Hot on the heels of Veggiestan, Sally Butcher brings us Snackistan: a fictitious land where tummies are always full, and theres a slightly naughty smile on every face. Snackistan does not, of course, exist, any more than Veggiestan does. It is, rather, a borderless confederation of the Middle Easts favourite foodstuffs. The simple fare that people actually eat on a daily basis: dishes they prepare at home, or cook to share with friends, or look forward to indulging in at the end of the week. We all like to snack increasingly, formal dining is being nudged aside in favour of meze-style spreads. And, at the same time, street food has come of age. In malls and farmers markets across the world, food on the hoof has become a stylish and popular way to feed. This book picks out the Middle Easts most exciting street foods and meze dishes, together with a range of homely and simple snack recipes elicited from family and friends. Chapters comprise Nuts and Nibbles, Fishy Things, Meat on Sticks, Meat Not on Sticks, Salady Stuff, Hot Veggie Dishes, Mostly Carbs, Puds, Something to Wash it Down With. The burst of flavours is intoxicating, as is Sally's trademark wit and attention to detail a must-buy for all Middle Eastern food enthusiasts.
|Author||: Hannah Faye|
The MEZE is a story that takes place in the year 3046. Scientist, Dr. Zenith Karingo has just devised a plan for Americans to be able to survive the destruction of the U.S. by designing weapons that resemble humans. These human-like weapons called MEZE, can also hold reproductive material for the preservation of the human race. Later his daughter, picks up where he left off and designs a similar machine that must now save humans from the destruction of the Earth. Will she succeed in her goals? How will the President of the World effect her plans?
|Author||: Diane Kochilas|
|Editor||: St. Martin's Griffin|
Celebrity chef and award-winning cookbook author Diane Kochilas presents a companion to her Public Television cooking-travel series with this lavishly photographed volume of classic and contemporary cuisine in My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours. Inspired by her travels and family gatherings, the recipes and stories Diane Kochilas shares in My Greek Table celebrate the variety of food and the culture of Greece. Her Mediterranean meals, crafted from natural ingredients and prepared in the region’s traditional styles—as well as innovative updates to classic favorites—cover a diverse range of appetizers, main courses, and desserts to create raucously happy feasts, just like the ones Diane enjoys with her family when they sit down at her table. Perfect for home cooks, these recipes are easy-to-make so you can add Greece’s delicious dishes to your culinary repertoire. With simple-to-follow instructions for salads, meze, vegetables, soup, grains, savory pies, meat, fish, and sweets, you’ll soon be serving iconic fare and new twists on time-honored recipes on your own Greek table for family and friends, including: — Kale, Apple, and Feta Salad — Baklava Oatmeal — Avocado-Tahini Spread — Baked Chicken Keftedes — Retro Feta-Stuffed Grilled Calamari — Portobello Mushroom Gyro — Quinoa Spanakorizo — Quick Pastitsio Ravioli — Aegean Island Stuffed Lamb — My Big Fat Greek Mess—a dessert of meringues, Greek sweets, toasted almonds and tangy yogurt Illustrated throughout with color photographs featuring both the food and the country, My Greek Table is a cultural delicacy for cooks and foodies alike.
|Author||: Sarah Maxwell|
Meze is perhaps the most famous feature of Greek cuisine. It is a small titbit of food. This book includes over 100 authentic Meze dishes from the Mediterranean, from traditional classics to more unusual regional specialities.
|Author||: Sarah Pylas,Vasso Pylas,Eva Ryan|
|Editor||: Createspace Independent Publishing Platform|
A wonderful collection of 30 traditional and modern Greek meze, soups and dip recipes created by Vasso Pylas. This is the first time that Vasso has ever revealed the secrets of these family recipes, handed down to her through the generations. In this book, written by her youngest daughter, Eva, and her daughter-in-law, Sarah, Vasso shares her time-honoured recipes for classic Greek dips, hearty soups and popular family favourites such as delicious spanakopita, blissfully simple salads and delightfully tasty calamari krassato. The stories alongside each recipe take you on a fun journey into her kitchen and family life where you will discover the alluring flavours of authentic Greek cuisine for yourself.
|Author||: Ghillie Basan|
|Editor||: Southwater Pub|
A skilful blend of Mediterranean and Asian influences, Turkish food is famous for its fresh, vibrant flavours, excellent seafood and the huge range of delectable titbits that are found on the meze table.
|Author||: Annie Rigg|
If you’ve ever been out to a restaurant with friends and ordered a few starters or a large platter to share, you’ll know how sociable and tempting it is to indulge in several dishes at once. This is a popular way of eating in many parts of the world – the Spanish have tapas, the Chinese have dim sum and many regions of the Mediterranean and Middle East enjoy meze. In Small Plates, Annie Rigg serves up an irresistible selection of plates to share from all around the world. For global Meat dishes, look no further. From chorizo with red wine to honey and soy glazed baby ribs, you’ll find something utterly delicious in this chapter. There are so many tasty morsels to make with Seafood. Try crisp calamari – perfect for sharing – or elegant, individual prawn cocktails, which can easily be prepared in advance. Veggie fingerfood and bites are for everyone, not just vegetarians. Tuck into garlic and white bean dip, grilled halloumi skewers and herby falafel with red pepper houmous and pickled chillies. With these easy, mouth-watering recipes, you’ll soon discover that grazing plates and small bowls of shareable food make entertaining fuss-free and fun. • Small plates are the hot new trend in food. • More than 25 easy-to-follow recipes for perfect food to share. • Mouth-watering photography by Steve Baxter.
|Author||: Kelly Staikopoulos|
Kukla's Kouzina: A Gourmet Journey~Greek Island Style Meze, from our Karpathian Kitchen to Yours! Welcome to the island of Karpathos, homeland of our mom, Mary, known as Kukla (doll), by all who adored her and her cooking. Kukla's culinary vision created magic in our kouzina (kitchen) that transported us from the island of Manhattan to our island in Greece. Now let us transport you with this collection of recipes straight from her kouzina to yours! Often seen as complicated, Greek cooking is loved by many but enjoyed only outside the home in restaurants. In this collection, we demystify this timeless and unique cuisine. Our labor of love--15 years spent translating recipes, testing them until they mirrored our mom's, and editing them so they're easy to understand and reproduce--is our gift to you, sharing our childhood joy with you and your family. MEZE is the first in the collection, featuring appetizers and taste teasers perfect for any occasion, simple or elaborate, with sections on Spreads and Dips, Pastries, and Petite Plates. Accompanied by prep/cook times, difficulty levels, and timesaving/do-ahead Kouzina Tips, backed by Greek cooking techniques with step-by-step instructions, a glossary of equipment, ingredients, cooking methods and food terms, and a source guide, you'll have all the tools you need to venture confidently into this culinary world of exotic, mouthwatering delectables certain to whet your family's appetites and encourage you to dive into more complex dishes. This is the first cookbook series featuring an exclusive collection of never-before-published recipes from Karpathos. These recipes are steeped in tradition, passed down orally, some thousands of years old. They remain true to their heritage, with an originality that at once stands true to Greek food, but sets them apart from what most know as "Greek cuisine." The next installment in the Kukla's Kouzina series will be a 150-recipe cookbook covering appetizers, soups, pitas, meats, seafood, side dishes, breads, desserts, and so much more. Also in development is our elaborate Karpathian dessert cookbook with sections on cookies, pastries, sweet pitas, and spoon sweets