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ePub A Kitchen in Corfu download

by W. L. Martin,James Chatto

ePub A Kitchen in Corfu download
Author:
W. L. Martin,James Chatto
ISBN13:
978-0941533171
ISBN:
0941533174
Language:
Publisher:
New Amsterdam Books; First American Edition edition (April 21, 1998)
Category:
Subcategory:
Regional & International
ePub file:
1763 kb
Fb2 file:
1917 kb
Other formats:
docx rtf mobi doc
Rating:
4.6
Votes:
271

In this delightful book James Chatto and . Martin set down the recipes they have collected, describe the growing, gathering and preparation of food, record the daily round of their friends and neighbors and enjoy the life of a rural village in Corfu. Food Lifestyle & Sports.

In this delightful book James Chatto and . To read this book, upload an EPUB or FB2 file to Bookmate.

In the heart of Corfu, away from the tourist beaches, old traditions of living and eating still flourish

Mass Market Paperback Paperback Hardcover Mass Market Paperback Paperback Hardcover.

A Kitchen in Corfu book. In this delightful book James Chatto and .

James Chatto and his wife Wendy Martin lived for five years in a village on Corfu, farming olives and writing. They now live in Canada. They have three children. James is the author of The Seducer's Cookbook and two of his short stories have been published in Winter's Tales.

Chatto, James; Martin, W. . L. Publication date.

Find many great new & used options and get the best deals for Kitchen in Corfu by . TITLE: Kitchen in Corfu. Acceptable - Very well read.

For his second book, A Kitchen in Corfu (1987), James and his wife, Wendy Martin, were declared Freemen of Corfu Town by the Mayor and Council in 2004. His third book, The Man Who Ate Toronto, Memoirs of a Restaurant Lover (1998), is a personal view of the development of Toronto’s restaurant industry from 1955 to the present day. It was nominated for the 1999 Toronto Book Award and won awards from both Cuisine Canada and Heritage Toronto. A Kitchen in Corfu - eBook.

Martin Kitchen (December 21, 1936, Nottingham, England) is a British-Canadian historian, who has specialized in modern European history, with an emphasis on Germany. He is internationally regarded as a key author for the study of contemporary history. Kitchen was educated at Magdalen College, Oxford, and the School of Slavonic and East European Studies at the University of London.

Every edible crumb in the village of Loutses, where the authors lived, is scrutinized. The result, however, may be more than anyone needs to know about fishing for octopus, the flour used in the bread, the types of onions that are grown and the hundreds of ways the pig is butchered and prepared. Those with an interest in the area are likely to enjoy it.

In the heart of Corfu, away from the tourist beaches, old traditions of living and eating still flourish. Over the centuries culinary influences from all over the Mediterranean have been absorbed into the classical Greek cuisine and adapted to suit the extraordinary variety of produce that comes from this beautiful and very fertile island. The result is a style of cooking unique in the world.For many years James Chatto and his wife, Wendy Martin, made their home in the remote village of Loutses, an olive-farming community in the north-east of Corfu. During their first winter, when the tourists had left and the shops and restaurants of the coastal resorts closed, they learned that there was more to Corfiot cooking than they ever imagined. The Lousiotes take a keen interest in food and were willing teachers. Cooking from memory, measuring the ingredients by eye and correcting the seasoning by frequent tasting, they have preserved their recipes without ever writing them down.The island provides abundant produce: olives, vegetables, fruit, meat, cheese and wine, a wide variety of fish and shellfish from the sea, and from the hills, herbs, horta or wild greens, game, nuts and wild fruits. The pace of life is unchanging, the rhythm of work and daily fare determined by the seasonal cycle. Many of the dishes prepared are linked with the festivals of the Christian calendar, such as Lenten pilaf, Easter biscuits, Paschal lamb and the vasilopitta of New Year. A sociable people, the Corfiots love to enjoy food and wine in good company―at home or at the taverna. In this delightful book James Chatto and W.L. Martin set down the recipes they have collected, describe the growing, gathering and preparation of food, record the daily round of their friends and neighbors and enjoy the life of a rural village in Corfu.
  • Good items.....gives me something to follow...nice and healthy....

  • This is absolutely a wonderful book. It does an excellent job in depicting the life, culture, and history of rural Corfu. The food recipes are wonderful. However, I have to emphasize that this is not just another recipe book. It is more of an inside look into the life of rural Corfu.