The foods of the Greek islands : (Record no. 5263)

MARC details
000 -LEADER
fixed length control field	02167nam a22002291a 4500
003 - CONTROL NUMBER IDENTIFIER
control field	GR-AtICH
005 - DATE AND TIME OF LATEST TRANSACTION
control field	20140520155257.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field	140520s2000 maua 001 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	0395982111
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number	641.59495
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name	Kremezi, Aglaia
9 (RLIN)	12734
245 14 - TITLE STATEMENT
Title	The foods of the Greek islands :
Remainder of title	cooking and culture at the crossroads of the Mediterranean, including some recipes from New York's acclaimed Molyvos Restaurant, owners, the Livanos family, executive chef, Jim Botsacos /
Statement of responsibility, etc	Aglaia Kremezi ; photographs by Aglaia Kremezi.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc	Boston :
Name of publisher, distributor, etc	Houghton Mifflin,
Date of publication, distribution, etc	2000.
300 ## - PHYSICAL DESCRIPTION
Extent	xii, 298 p. :
Other physical details	col. ill. ;
Dimensions	27 cm.
520 ## - SUMMARY, ETC.
Summary, etc	Stretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer and boast some of the most intriguing food in the world. Simple but never plain, the cooking of the islands relies on flavorful ingredients rather than complicated techniques, making extensive use of seasonal vegetables, fresh herbs, grains and beans, olives and olive oil, cheeses and fish. Inflected with subtle Italian and Eastern accents, the cuisine is at once straightforward and sophisticated. This is the first extensively researched cookbook in English to record the cooking of the Greek islands. Aglaia Kremezi has spent the past eight years collecting recipes from island women, fishermen and bakers and adapting them for American kitchens. Passed from generation to generation by word of mouth, most of the recipes had never before been written down. <br/>These are fresh, approachable dishes for everyday cooking and special occasions:<br/>* Blue Cheese and Tomato Spread<br/>* Spaghetti with Lobster<br/>* Meatballs with Rice and Herbs in Lemon Broth<br/>* Roast Leg of Lamb with Potatoes<br/>* Baked Chicken with Orzo<br/>* Penne with Olive Oil, Onions and Spices<br/>* Baked Mixed Vegetables with Fennel <br/>* Lemon Cusard in Phyllo Pastry.
610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element	Molyvos (Restaurant)
9 (RLIN)	12735
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	Cooking, Greek
9 (RLIN)	12607
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name	Botsacos, Jim
9 (RLIN)	12736

Holdings
Lost status	Source of classification or shelving scheme	Not for loan	Home library	Current library	Shelving location	Date acquired	Inventory number	Total Checkouts	Full call number	Barcode	Date last seen	Date checked out	Price effective from	Koha item type
	Dewey Decimal Classification		CYA Library	CYA Library	Reserve	20/05/2014	5886	1	641.59495 KRE	00000007356	10/09/2020	13/07/2016	20/05/2014	Reserve - Overnight loan