Meze: Delicious Little Dishes from Greece And Lebanon
Editorial Reviews
Book Description
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).
About the Author
Rena Salaman is a Greek-born food writer living in London. She is the author of a number of books on Greek and Mediterranean food and has written for the "'Guardian"', "'House and Garden"', the "'Financial Times"', and "'BBC Good Food"'. She has also broadcast for television and radio.
Meze,Rena Salaman,Peter Cassidy,Ryland Peters & Small Ltd,1845971361,Appetizers,Cookery, Mediterranean,Cooking,Cooking / Wine,Courses & Dishes - Appetizers,Mediterranean Region,Regional & Ethnic - Middle Eastern,Snack foods
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