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Maria Benardis invites you to enjoy food the way the Greeks do. The preparation and serving of food in Greece is a ritual, and one that simply must be shared with friends and family. Food is always blessed before a meal, just as they did in Ancient Greek times. In this collection of recipes handed down through the generations in Maria's family, she offers the best way to make traditional moussaka and lamb souvlakia, through to her own Greek-inspired modern creations. Binding this collection together is the glue of Maria's family. Reminiscences from her childhood spent on the island of Psara transport readers to the rugged hilltops where the family would pick wild greens for use in their cooking. The struggles of Maria's grandmother to feed her young family during the war years offer ways to make use of the few ingredients she had available: dried figs, walnuts, oranges and cauliflower. And Maria's aunt Stavroula, who never writes a recipe down but memorises the detail of each one and demands that others do too, at last allows Maria to pass on, in print, her recipe for delicious avgolemono soup.
"synopsis" may belong to another edition of this title.
Maria Benardis was born to Greek immigrants in Australia, but at the age of three was sent to live on the island of Psara, Greece, with her grandmother, because her mother was gravely ill. As a teenager she returned to Australia, but Maria kept going back to visit the islands of Greece that are home to her extended family. She lives and breathes Greek culture and tradition, and is a passionate ambassador of its cuisine, running her own Greek cooking school in Sydney.
A note from the editor:
This book is as inviting to read as it is to cook from. The intriguing family stories woven through the recipe text reminds me of Tessa Kiros's Falling Cloudberries.
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Book Description Penguin Australia, 2011. Hardcover. Condition: New. Never used!. Seller Inventory # P111921382163