In an enchanting blend of cultural history and delectable recipes, Vilma Liacouras Chantiles offers cooks the pleasures of the Greek culinary tradition. Enjoy specialties ancient and modern, urban and regional, from appetizers to sweets of every variety. Begin your feasting with Whipped Caviar Salad or Lentil Soup; proceed to Cretan-style Roast Lamb with Spicy Yogurt Sauce, complemented by Spinach with Lemon Oil Dressing and Cyprus-style Olive Bread with Onions and Mint. Finish with heavenly Brandied Almond-Honey Cake and a strong cup of Greek Coffee.much excitement is stirred up in Greek homes over hard-boiled, red, Easter eggs as in Western homes over the Easter bunny. ... Other uses for the Easter eggs are in adding brightness to Tsoureki or Lambropsomo (braided Easter breads; page 270), for which red ... TO MAKE 2 TO 3 DOZEN EGGS Commercial red egg dye } Uto 1 cup vinegar 2 to 3 dozen unbroken eggs, washed and dried Olive oil foranbsp;...
|Title||:||Food of Greece|
|Publisher||:||Simon and Schuster - 1992-12-01|