Kremezi, Aglaia, <br/><br/>
The foods of the Greek islands :  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 / 
Aglaia Kremezi ; photographs by Aglaia Kremezi. 
 - xii, 298 pages :  colour illustrations ;  27 cm 
<br/><br/> Includes index. 
<br/><br/>Meze: More than Just Appetizers -- Savory Pitas and Pies -- Fish and Seafood: Scarce but Excellent -- Succulent Meat: Lamb, Pork, Veal and Chicken -- Beans, Rice, Bulgur and Pasta -- Seasonal Salads, Vegetables and Potatoes -- The Powerful Mysteries of Bread -- Island Desserts: Honey, Fruits, Nuts and Fresh Cheese -- Basic Preparations -- The Ingredients of the Greek Islands. 
<br/><br/> A survey of the cuisine of the Greek islands features recipes from New York's acclaimed Greek-style restaurant, Molyvos, including simple, healthful traditional dishes that emphasize seasonal produce, fresh herbs, and fish. 
<br/><br/><label>ISBN: </label>0395982111 9780395982112 
<br/><br/><label>LCCN: </label>00061324 
<br/><br/><label>Subjects--Corporate Names: </label><br/>Molyvos (Restaurant)
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, Greek
<br/><br/><label>LC Class. No.: </label>TX723.5.G8  / K655 2000 
<br/><br/><label>Dewey Class. No.: </label>641.59495