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Meat

Diana Farr Louis

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Diana Farr Louis

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June Marinos

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June Marinos

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Judith Ann Lawrence

Judith Ann Lawrence

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John Miller

John Miller

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Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...With so many days dedicated to fasting and with so much of the population poor for so long, meat has never been an important feature of the Ionian diet. Visitors in the nineteenth century complained about the butchers' scant offerings due...

Fish

Diana Farr Louis

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Diana Farr Louis

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June Marinos

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June Marinos

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Judith Ann Lawrence

Judith Ann Lawrence

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John Miller

John Miller

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Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...Strange that on most of these islands fish should be such a luxury. Nevertheless, many of the visitors over the past two centuries have commented on the expense of fresh fish and described the excitement when a caïqueful would arrive from...

Cookies, Candies, And Preserves

Diana Farr Louis

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Diana Farr Louis

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June Marinos

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June Marinos

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Judith Ann Lawrence

Judith Ann Lawrence

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John Miller

John Miller

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Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...Sesame and Honey Bars Zakynthos Here is a goody which is invariably served at panigýria and other celebrations. It is also packaged and sold in health food stores. A nutritious way to satisfy a craving for something sweet...

Vegetable Dishes

Diana Farr Louis

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Diana Farr Louis

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June Marinos

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June Marinos

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Judith Ann Lawrence

Judith Ann Lawrence

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John Miller

John Miller

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Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...The cuisine of the Ionian Islands is filled with delicious and imaginative ways of preparing vegetables. Most of them became imaginative out of necessity, the population as a whole being extremely poor for centuries and unable to afford...

Appetizers, Soups, and Salads

Diana Farr Louis

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Diana Farr Louis

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June Marinos

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June Marinos

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Judith Ann Lawrence

Judith Ann Lawrence

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John Miller

John Miller

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Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...Appetizers Mezedákia Although for generations people in the Ionian Islands ate their meals Italian style, with a first course of pasta or soup, followed by a main course, they also have all the tidbits (mezédes...

Basic Recipes

Diana Farr Louis

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Diana Farr Louis

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June Marinos

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June Marinos

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Judith Ann Lawrence

Judith Ann Lawrence

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John Miller

John Miller

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Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...Tomato Sauce for Pasta Sáltsa dormáta yia makarónia 1 pound (½ kg.) fresh ripe tomatoes, peeled, halved, and grated 1 tablespoon olive oil 2...

Breads

Diana Farr Louis

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Diana Farr Louis

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June Marinos

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June Marinos

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Judith Ann Lawrence

Judith Ann Lawrence

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John Miller

John Miller

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Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...The Staff of Life for many generations in the Ionian was not wheat bread but corn bread. Corfu long ago even exported wheat so much was grown on the island. The Venetians changed all that; they permitted no crop that would conflict...

Chicken And 0ther Birds

Diana Farr Louis

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Diana Farr Louis

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June Marinos

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June Marinos

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Judith Ann Lawrence

Judith Ann Lawrence

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John Miller

John Miller

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Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...Chicken, turkey, and game were staple foods of the middle and upper classes in the Ionian. Edward Lear, painter of watercolors and composer of limericks, used to complain bitterly of "dining on everlasting chicken" when he stayed in Corfu...

Cheese, Eggs, And Pasta

Diana Farr Louis

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Diana Farr Louis

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June Marinos

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June Marinos

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Judith Ann Lawrence

Judith Ann Lawrence

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John Miller

John Miller

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Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...Though the Ionians add cheese to many of their dishes, they have very few recipes in which cheese is the featured ingredient. The egg dishes represent beautiful marriages with garlic...

Coffee And Desserts

Diana Farr Louis

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Diana Farr Louis

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June Marinos

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June Marinos

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Judith Ann Lawrence

Judith Ann Lawrence

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John Miller

John Miller

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Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...We deciphered many of these recipes from tattered old notebooks, handed down from mother to daughter. Their compilers, who copied them down in spidery, old-fashioned writing, were far more interested in sweets than in main dishes, which did...