GREEK GASTRONOMY
and the secrets of its recipes
For orders click in the link :
- Greek Gastronomy
- For other regions of the world connect to regional amazon site and search with the keywords “Georgios Malliaris+name of the book “
Summary of the book
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, Wines and Drinks- A Greek Model of Gastronomy
For orders click in the right link for each country:
For USA-CANADA : GREEK TASTE
For France-Belgium: GREEK TASTE
For Germany- Austria: GREEK TASTE
For United Kindom: GREEK TASTE
For other regions of the world connect to regional amazon site and search with the keywords “Georgios Malliaris+name of the book “
Summary of the book
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.
Discover the Taste of Pulses
Recipes and cooking information
For orders click in the right link for each country:
- For FRANCE-BELGIUM-REST OF EUROPE: Discover the taste of pulses -fr
- For GERMANY-AUSTRIA : Discover the taste -DE
- For Japan: Discover the taste of Pulses-Japan
- For USA-CANADA: Discover the taste of pulses
- For UNITED KINGDOM-IRELAND: Discover the taste of pulses-UK
- For other regions of the world connect to regional amazon site and search with the keywords “Georgios Malliaris+name of the book “
Summary of the book
The book presents an enormous variety of ideas on how
to use pulses in our cooking. The reader is informed the reader on the gastronomic
use of beans, lentils, chickpeas and other pulses in everyday life. A
considerable number of recipes is presented together with valuable cooking
advice and tips on how to use pulses in cooking.
Pulses are
easy to cook and to store. They constitute a practical food source in keeping
with today’s way of life. They are highly recommended for those with limited time for cooking. Pulses are a tasteful food, unique for its
nutritional characteristics and suitable for vegetarians, young people, or anyone keen on a tasty meal.
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.
For orders click in the right link for each country:
- For USA-CANADA: A Gastronomic Handbook for Beans, Lentils, Chickpeas and other Pulses.
- For UNITED KINGDOM-IRELAND: A Gastronomic Handbook for Beans, Lentils, Chickpeas and other Pulses.
- For FRANCE-BELGIUM-REST OF EUROPE: A Gastronomic Handbook for Beans, Lentils, Chickpeas and other Pulses
- For GERMANY-AUSTRIA : A Gastronomic Handbook for Beans, Lentils, Chickpeas and other Pulses
- For other regions of the world connect to regional amazon site and search with the keywords “Georgios Malliaris+name of the book “
Summary of the book
The book aims to provide a solid basis to the reader on the
different uses of pulses for their nutrition in everyday life. It is
a handbook to acquaint people with their characteristics and cooking secrets.
It also provides information that allows the reader to recognize and evaluate
the use of pulses in family cuisine. It is an important tool for those who
consume regularly vegetables like the vegetarians.This food has a series
of advantages and disadvantages well explained in the book and it also contains
the photos of all the main types of pulses around the world. The book provides
cooking advice on how to treat pulses in order to prepare a meal. It correlates
the culinary use of pulses with their scientific identification.The Food and
Agricultural Organization (FAO) of the United Nations has declared 2016 as the International
Year of Pulses. Pulses are an extremely large category of food with many
species. However, FAO has set up eleven main categories of pulses in order to
start creating a standard. This book is the outcome of three years research on
the gastronomy, the types of beans, lentils, chickpeas and the rest of pulses
produced around the world.There is also a presentation of the production of
pulses around the world and an analysis which are the main types of pulses
produced in different countries. More specifically there is an identification
of the main producers of pulses. Specific reference is made on the types of
pulses used by different culinary cultures. In particular there is quite an
overview of the pulses used by the Indian cuisine which is one of the main
consumers of this food. The overview provided at the beginning of the book
covers all kinds of pulses as food. The scientific classification and
nutritional information give lots of information on them. Pulses are an
important food source of nutrients. The reader will be able to learn more
about this food in order to distinguish the different types of pulses. Some of
them are unknown to other parts of the world so the book lays down all
necessary information to introduce the international consumers to their use.
There is a particular reference on all pulses produced in Europe and registered
as geographical denominations by the EU. Specific information and photos are
presented for all European pulses of this type. This book sets an order on the
pulses’ classification and creates a clear distinction for each different type.
Taking the opportunity of the International year of pulses it aims to act as a
practical tool for the appreciation of pulses by making it easy to use. In the
book it is presented what is the value of pulses not only for human nutrition
but also for the environment. Pulses are grown everywhere in our planet. Lots
of studies present pulses’ special attributes that may contribute positively to
consumers’ well-being. It is explained why this important food group
should be receiving more attention and why pulses should be part of our diet.
Finally this unique book in its content presents an important effort to
inform culinary experts, food experts or traders and the general public on
this extremely large category of food.
The Gastronomy and the traditional products of Greece
The dynamics of Greek Agriculture
For orders click in the right link :
Summary of the book
This
book presents the Greek Gastronomy and the traditional products of
Greece as they have been registered by the European Union as quality
products. It also presents a list of parameters that influence
Agriculture and the challenges to be faced for the future. It is written
in Greek.
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