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010 _a 00061324
011 _aBIB MATCHES WORLDCAT
020 _a0395982111
020 _a9780395982112
035 _a(ATU)b10472022
035 _a(OCoLC)44702192
040 _aDLC
_beng
_erda
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_dBAKER
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050 0 0 _aTX723.5.G8
_bK655 2000
082 0 0 _a641.59495
_221
100 1 _aKremezi, Aglaia,
_eauthor,
_eillustrator.
_91034245
245 1 4 _aThe foods of the Greek islands :
_bcooking 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 /
_cAglaia Kremezi ; photographs by Aglaia Kremezi.
264 1 _aBoston :
_bHoughton Mifflin,
_c2000.
300 _axii, 298 pages :
_bcolour illustrations ;
_c27 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
500 _aIncludes index.
505 0 _aMeze: 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.
520 _aA 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.
588 _aMachine converted from AACR2 source record.
610 2 0 _aMolyvos (Restaurant)
_9474750
650 0 _aCooking, Greek
_9316068
700 1 _aBotsacos, Jim.
_91034247
856 4 1 _3Sample text
_uhttp://catdir.loc.gov/catdir/samples/hm051/00061324.html
907 _a.b10472022
_b10-06-19
_c27-10-15
942 _cB
945 _a641.59495 KRE
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998 _a(3)b
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