Product Details

• Amazon Sales Rank: #838190 in Books
• Published on: 1988-09-28
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 199 pages

Synopsis
Since Odysseus dined on mezethes and spit-roasted meat on Corfu in the Homeric epic, the island has been conquered by Rome and Byzantium; taken by Norman adventurers, Genoese pirates and the Angevin kings of Naples; and held for four hundred years by the Venetians. Through the vicissitudes of war and peace the classical Greek cooking has become distinctly Corfiot.

Customer Reviews

Cookery book with a difference.
This book shows a high degree of research by the authors. The recipes are authentic and achievable by any novice.This is not the sanitised cooking of Greek food by professional chefs.This is the regional, village cooking of everyday life in Corfu.
The recipes are scattered among the personalities of village people, who willingly show the authors the ingredients and methods used to produce food for the gods.It was essential that the authors were shown the methods because the measures used are idiosyncratic to say the least.A spoonful, a cupful or handful need to be physically observed and then translated for us all to understand.
The villages mentioned in the book exist and the people are still there cooking in the same way as their forebearers.The art of cooking in Corfu can be seen in this book as a celebration of the land.
The story of the authors' love affair with the island is also
apparent in this book as they travel around gathering recipes from village folk.
It's not important to use the recipes in this book to enjoy the read, however, I'd be suprised if you can resist trying them.