[{"id":167351,"title":"Μυτιληνιό σαντούρι","subtitle":"Σκοποί και χοροί από τη Λέσβο","description":"Ο Δ. Κοφτερός μάς ξεναγεί με την έκδοση αυτή στον κόσμο του σαντουριού. Περιγράφει την ιστορική εξέλιξή του από την αρχαία Ελλάδα, τη Μ. Ασία, τη Μεσοποταμία και την Περσία, το πώς κατασκευάζεται, πώς κρατιέται, πώς παίζεται, ποια θέση έχει στην κομπανία, τι ρόλο επιτελεί στη μουσικοχορευτική ζωή της Λέσβου και παρουσιάζει τους δεξιοτέχνες του σαντουριού στο νησί. \u003cbr\u003e\u003cbr\u003eΤο βιβλίο περιλαμβάνει ακόμη σημειώσεις και τη μουσική αποτύπωση των σκοπών, που μπορούμε να απολαύσουμε στο CD που συνοδεύει την έκδοση.","image":"http://www.biblionet.gr/images/covers/b170418.jpg","isbn":"978-960-99898-0-0","isbn13":"978-960-99898-0-0","ismn":null,"issn":null,"series":null,"pages":63,"publication_year":2011,"publication_place":"Μυτιλήνη","price":"15.0","price_updated_at":"2011-09-09","cover_type":"Μαλακό εξώφυλλο","availability":"Κυκλοφορεί","format":"Βιβλίο","original_language":null,"original_title":null,"publisher_id":2282,"extra":null,"biblionet_id":170418,"url":"https://v2.bibliography.gr/books/mytilhnio-santouri.json"},{"id":167352,"title":"Εκ του συστάδην","subtitle":"Ποιήματα","description":"\"Μιας νύχτιας μόνο παγωνιάς η ανάγκη\u003cbr\u003eτη θέρμη μπορεί να φέρει της μέρας\u003cbr\u003eκαι τ' άστοργο φως, στοργικό και παρήγορο\u003cbr\u003eγια του έρεβους την άπειρη μοναξιά.\"\u003cbr\u003e\u003cbr\u003e\"Η θεματική ποικιλία δεν εμποδίζει τον ήρεμο συγκλονισμό από τη μορφική τελειότητα του καθενός ποιήματος, η οποία διεγείρει συναισθηματικές αντιστοιχίες, έλλογες ξαι αξώλογες, βαθύτατα ανθρώπινες.\u003cbr\u003e\u003cbr\u003eΗ Στρατώ Αμπατζή έχει βρει τον τρόπο να δονεί τις καρδιές...\"\u003cbr\u003e\u003cbr\u003e(από τον πρόλογο του Ευάγγελου Μουτσόπουλου)\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e \u003cbr\u003e","image":"http://www.biblionet.gr/images/covers/b170419.jpg","isbn":"978-960-99898-1-7","isbn13":"978-960-99898-1-7","ismn":null,"issn":null,"series":null,"pages":93,"publication_year":2011,"publication_place":"Μυτιλήνη","price":"12.0","price_updated_at":"2011-09-09","cover_type":"Μαλακό εξώφυλλο","availability":"Κυκλοφορεί","format":"Βιβλίο","original_language":null,"original_title":null,"publisher_id":2282,"extra":null,"biblionet_id":170419,"url":"https://v2.bibliography.gr/books/ek-tou-systadhn-dc63a468-fc38-42ad-a8df-6dae4112b5d2.json"},{"id":167695,"title":"A Tribute to Ouzo","subtitle":"Seafood and Fish","description":"[...] When ouzo comes into contact with ice or when we place it in the refrigerator, the essential oils of anethole (anise as we talked about before) freeze and form crystals which give us gastric acid, heartburn and headache and then we blame the meze because we think it is their fault. So what do we do when we want our ouzo to be cool? We simply place as many ice cubes as we wish in the glass or the carafe with water, but never directly in the ouzo. This is one of the five 'must nots' which we must follow in order to enjoy our ouzo and avoid... collateral damage.\u003cbr\u003e2) We don't drink from large glasses with a wide rim because our nose gets into the glass, we inhale the alcohol and get drunk faster. In Mytilini, the connoisseurs drink ouzo in 'canon' glasses with the narrow rim and the klefti (thief) bottom.\u003cbr\u003e3) Our glass must be completely empty before re filling it because this way we can maintain a steady ouzo/water proportion since we all have a personal taste and our own favorite proportion. For the same reason it is not polite to pour ouzo to others.\u003cbr\u003e4) It is unimaginable to drink ouzo without meze. And now we come to the class differences of ouzo. I haste to clarify that ouzo class refers more to time than the mezedes themselves and their variety. Good ouzo is consumed summer and winter, at noon; however with all our running around, work and obligations we have associated it with evenings out and vacations. And thus the great confusion and misconception that ouzo is a summer drink. So no true, as my syntax teacher would say, because the best ouzo meze can be found between October and April; and talking about ouzo meze, we mean what comes from mother Sea. Pay attention! With the ecological awareness of an old fisherman, before the bombardment with all the don'ts and should nots from ichthyologists and other scientists. [...]\u003cbr\u003e\u003cbr\u003eThe recipes included are:\u003cbr\u003e- Fisherman's dish\u003cbr\u003e- Mussel balls\u003cbr\u003e- Anchovy balls\u003cbr\u003e- Napi Sole (fish) rolls\u003cbr\u003e- Cuttlefish in wine sauce\u003cbr\u003e- Stuffed lykourinos (Asia Minor calamari)\u003cbr\u003e- Octopus casserole\u003cbr\u003e- Swordfish with four-pepper wine sauce\u003cbr\u003e- Tuna balls\u003cbr\u003e- Octopus with wild asparagus\u003cbr\u003e- Ayvalik mussel rice\u003cbr\u003e- White seabream with vegetables in parchment paper\u003cbr\u003e- Seafood casserole with penne and ouzo\u003cbr\u003e- Toadfish filet on leek sauce\u003cbr\u003e- Hake with chickpeas in tomato sauce\u003cbr\u003e- Seafood giouvetsi\u003cbr\u003e- \"Tipsy\" shrimps\u003cbr\u003e- Dorado baked with fresh tomato and Fiorina peppers\u003cbr\u003e- \"Big Ten\" tuna salad\u003cbr\u003e- Halva cigars.","image":"http://www.biblionet.gr/images/covers/b170762.jpg","isbn":"978-960-99898-4-8","isbn13":"978-960-99898-4-8","ismn":null,"issn":null,"series":null,"pages":53,"publication_year":2011,"publication_place":"Μυτιλήνη","price":"8.0","price_updated_at":"2011-10-25","cover_type":"Μαλακό εξώφυλλο","availability":"Κυκλοφορεί","format":"Βιβλίο","original_language":null,"original_title":"Ούζου εγκώμιον: Θαλασσινά και ψάρια","publisher_id":2282,"extra":null,"biblionet_id":170762,"url":"https://v2.bibliography.gr/books/a-tribute-to-ouzo.json"},{"id":167699,"title":"Uzoya methiyeler","subtitle":"Deniz ürünleri ve baliklar","description":"[...] Uzo buzla temasa geldiginde veya buzdolabύna koydugumuzda, anitol (bildigimiz anason) ucucu yaglayi donar ve kristaller yaratir ve bu kristaller bizde eksime, yanma, bas agrisina yol acar ve mezelere de haksizlik ederiz, cunku bunlarin yarattigini saniriz. Ama ne yapalim ki? Ictigimiz uzonun serin olmasini istiyoruz. Cok basit, bardaga veya su surahisine istedigimiz kadar buz koyuyoruz, ama asla dogrudan uzoya koymuyoruz. Bu uzomuzu .... \"kayiplar\" olmaksizin icebilmemiz icin \"yapmamamiz gereken\" bes yasaktan biridir.\u003cbr\u003e2) Genis agzi olan buyuk bardaklarda icmiyoruz, cunku burnumuz da icine girer ve alkol bugularini icimize cekerek daha hizli sarhos oluruz. Midilli'de bilenler \"kanonakia'da, yani dar agizli, \"hirsiz\" dipli bardaklarda icerler.\u003cbr\u003e3) Bardagimizin tamamiyla bosanmasi ve sonra yeniden doldurmamiz gerekir, cunku bu sekilde uzo-su sabit orantisini kontrol edebiliriz, zira her birimizin farkli bir tadi ve orani vardir. Ayni sebepten dolayi baskasina bizim uzo koymamiz nasik olmaz.\u003cbr\u003e4) Mezesiz uzo dusunulemez. Burada uzonun sinif farklari da vardir. Hemen sunu acikliga kavusturayim, uzonun sinifsalligi mezelere ve cesitlere degil, saate yoneliktir. \"Iyi\" uzo yaz - kis oglenleri icilir, ancak bu kadar kosusturmaca, is ve sorumluluk oldugundan dolayi, aksam gezmesi veya tatille bagdastirmisiz. Iste bu noktada uzonun yazlar icildigi yonundeki buyuk kargasa ve karmasa yasanir. Bundan daha yanlis birsey olamaz, cunku en iyi uzo mezeleri Ekim'den Nisan'a kadar cikar. Uzo mezesinden kasit da oncelikle Deniz anadan cikan herseydir. Dikka edin! Balik uzmanlari ve diger bilimadamlari bizleri \"sakin\", \"yasak\" gibi kelimelerle bombardimana tutmadan once, yasli bir balikcinin cevreci vicdaniylak konusuyorum. [...]\u003cbr\u003e\u003cbr\u003eDahil tarifler sunlardir:\u003cbr\u003e- Baliksi tabagi\u003cbr\u003e- Midye kofteleri\u003cbr\u003e- Hamsi koftesi\u003cbr\u003e- Napi usulu rulo halinde dil baligi\u003cbr\u003e- Sarapli subye\u003cbr\u003e- Likurinos dolmasi (Izmir usulu kalamar)\u003cbr\u003e- Tencerede ahtapot\u003cbr\u003e- Dort biberli sarapli kalkan baligi\u003cbr\u003e- Ton baligi sucugu\u003cbr\u003e- Yaban kuskonmazli ahtapot\u003cbr\u003e- Ayvalik usulu midyeli pilav\u003cbr\u003e- Yagli kagitta sebzeli karagoz baligi\u003cbr\u003e- Tencerede peni makarnali ve uzolu deniz mahsulleri\u003cbr\u003e- Pirasa salcasi uzerine fenerbaligi filetolari\u003cbr\u003e- Nohutlu morina baligi yahnisi\u003cbr\u003e- Deniz mahsullu guvec\u003cbr\u003e- Sarhos karides\u003cbr\u003e- Firinda taze domates ve kirmizi biberli cipura\u003cbr\u003e- \"On\" numara ton baligi\u003cbr\u003e- Helvali sigara borekleri","image":"http://www.biblionet.gr/images/covers/b170766.jpg","isbn":"978-960-99898-5-5","isbn13":"978-960-99898-5-5","ismn":null,"issn":null,"series":null,"pages":53,"publication_year":2011,"publication_place":"Μυτιλήνη","price":"8.0","price_updated_at":"2011-10-25","cover_type":"Μαλακό εξώφυλλο","availability":"Κυκλοφορεί","format":"Βιβλίο","original_language":null,"original_title":"Ούζου εγκώμιον: Θαλασσινά και ψάρια","publisher_id":2282,"extra":null,"biblionet_id":170766,"url":"https://v2.bibliography.gr/books/uzoya-methiyeler.json"},{"id":181483,"title":"Η σπείρα της σκέψης","subtitle":"Ποιήματα","description":"\"Λέξεις. Μια ατέρμονη γεωγραφία στα βάθη της ανθρώπινης ψυχής. Ένα κράμα από συναισθήματα πολλές φορές απαγορευμένα, μια διεκδίκηση του δικαιώματος στο ουρλιαχτό, τον θυμό, τον φόβο, το πένθος, τον έρωτα. Μέσα από τις λέξεις επέρχεται η λύτρωση της σκέψης παλλόμενη σταθερά ανάμεσα σε συνεχή αισθήματα εξάρτησης-ανεξαρτησίας δοκιμάζοντας τα ένστικτα στα όρια του συναισθήματος μέσα από αυτές τις αντιθετικές εκδοχές. Η ίδια η ύλη μετατρέπεται σε λέξεις. Το σύνολο, μια σάρκα ύλης που τα μέρη τους αλληλεπιδρούν, αλληλοδιαδέχονται, απορροφούν το ένα το άλλο και αναγεννώνται μέσα σε άλλες λέξεις.\"\u003cbr\u003e\u003cbr\u003e(από τον πρόλογο του συγγραφέα)\u003cbr\u003e","image":"http://www.biblionet.gr/images/covers/b184610.jpg","isbn":"978-960-9653-07-7","isbn13":"978-960-9653-07-7","ismn":null,"issn":null,"series":null,"pages":56,"publication_year":2012,"publication_place":"Μυτιλήνη","price":"10.0","price_updated_at":"2012-11-29","cover_type":"Μαλακό εξώφυλλο","availability":"Κυκλοφορεί - Εκκρεμής εγγραφή","format":"Βιβλίο","original_language":null,"original_title":null,"publisher_id":2282,"extra":null,"biblionet_id":184610,"url":"https://v2.bibliography.gr/books/h-speira-ths-skepshs.json"}]