000			02216cam a22003498i 4500
001			on1158506954
003			OCoLC
005			20201014144643.0
008			200611s2020 maua 001 0 eng
010			_a 2020027133
040			_aDLC _beng _erda _cDLC _dBDX _dOCLCO _dOCLCF _dYDX _dSVP _dNFG
020			_a9781623718749
020			_a1623718740
035			_a(OCoLC)1158506954
042			_apcc
092			_a641.5949 _bL533
049			_aNFGA
100	1		_aLeivaditaki, Marianna, _eauthor.
245	1	0	_aAegean : _brecipes from the mountains to the sea / _cMarianna Leivaditaki.
263			_a2009
264		1	_aNorthampton : _bInterlink Books, _c2020.
300			_a224 pages ; _bcolor illustrations ; _c27 cm
336			_atext _btxt _2rdacontent
336			_astill image _bsti _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
520			_a"SO MUCH MORE THAN A COOKBOOK; IT IS A LOVE SONG TO A SPECIAL PLACE AND ITS CUISINE Marianna Leivaditaki is a natural storyteller. She grew up in Chania, on the Greek island of Crete, and spent her childhood helping out in the family-run taverna. After school, she carried around her blue notebook, writing down all the recipes she would like to cook, helped by the kitchen wisdom of her Greek grandmothers. Marianna's love for the food of her heritage flows through every page, but she brings it her own contemporary style, honed through an illustrious career in professional restaurant kitchens. As head chef of the celebrated London restaurant Morito, she has championed high-quality ingredients, presenting them in simple, beautiful sharing plates. The recipes in her book, inspired by the Sea, the Land, and the Mountains of the Aegean islands, celebrate the wealth of the Mediterranean diet, rich in olive oil, fresh vegetables and fruit, nuts, fish, and whole grains, and a passion for good food and shared meals. Marianna offers achievable, delicious dishes celebrating fresh, seasonal ingredients that you can take time to enjoy with friends and family"-- _cProvided by publisher.
650		0	_aCooking, Greek. _954409
655		7	_aCookbooks. _2lcgft _92680
994			_aC0 _bNFG
999			_c316536 _d316536