A Gastronomic Handbook for beans, lentils, Chickpeas and other pulses

An important tool for vegetarians

 

 

This book presents pulses such as beans, lentils, chickpeas, peas, lupins and other. The book sets an order on what are the pulses and provides useful advice on how to use them in everyday life and cooking. This category of food has been very important for the nutrition of people over the centuries and it plays an important role in our daily life as being an essential element of it.  Through the book the reader can discover pulses as food and their capacity to supplement our nutritional needs. The book can be found in the internet on AMAZON where it is on sale. In the book there is an analysis of pulses' trade worldwide and their presence in the food trade.

 

Greek Gastronomy and the secrets of its recipes 

 

 

This book provides an overview of the Greek gastronomy. It includes a substantial number of traditional Greek recipes and cooking advice on how to prepare the recipes. The book contains lots of historical and cultural information about the recipes. The Greek gastronomy includes lots of elements of the Mediterranean diet where the Cretan diet is a major element of it. The book would be very useful and practical for those who like the Greek gastronomy.It is a very healthy gastronomy using lots of bio-organic and good raw materials. Its base is olive oil, onion, lemon and garlic.The book appeals to professional and amateur cooks or chefs and the general public.

 

GREEK TASTE-Food Drinks and Gastronomy-The Greek Gastronomic Model

This book is about Greek food, wine and drinks. The reader will be able to discover the secrets of Greek gastronomy and prepare delicious Greek dishes. Greek cuisine is light, refreshing and rich in nutrients. It is always associated with pleasure and satisfaction of taste with sharp, surprising gourmet ideas that can sometimes be shocking. The Greek eating culture is closely linked to “parea”, which means a group of people gathered for a discussion. The Greek gastronomic model and Greek taste are presented using historical elements. This book is a short but focused introduction of the Greek cuisine and should allow you to know everything you need to about using Greek recipes. The book appeals to professional and amateur cooks or chefs as well as the general public. It is a book that embodies documentary evidence of the value of Greek gastronomy.