[{"id":135899,"title":"Greek Cuisine","subtitle":"Salads, Starters, Vegetables Cooked with Olive Oil (ladera), Fish, Sea Food","description":"\"About Greece\" will help you discover, get acquainted with and live all the aspects of Greece.","image":"http://www.biblionet.gr/images/covers/b138569.jpg","isbn":"978-960-448-353-2","isbn13":"978-960-448-353-2","ismn":null,"issn":null,"series":{"id":8701,"name":"ladera","books_count":1,"tsearch_vector":"'ladera'","created_at":"2017-04-13T02:09:59.609+03:00","updated_at":"2017-04-13T02:09:59.609+03:00"},"pages":96,"publication_year":2009,"publication_place":"Αθήνα","price":"4.0","price_updated_at":"2011-09-05","cover_type":"Μαλακό εξώφυλλο","availability":"Κυκλοφορεί","format":"Βιβλίο","original_language":null,"original_title":"Ελληνική κουζίνα: Σαλάτες, ορεκτικά, λαδερά, κρέας, ψάρια, θαλασσινά","publisher_id":976,"extra":null,"biblionet_id":138569,"url":"https://v2.bibliography.gr/books/greek-cuisine-5a884f28-0ace-4e55-b627-9e320b27492e.json"},{"id":137214,"title":"Evia: Tradition and Diet","subtitle":"A Collection of Recipes for Traditional Delicacies","description":"Is it possible for a recipe book to be placed under a different light than that of a plain tool in the hands of the modern consumer?\u003cbr\u003e\u003cbr\u003eSometimes these books, which from a first glance seem colorless, and dull texts with guidelines for the production of various recipes, may actually have a touch of romanticism, nostalgia for the past, just like those old photographs, which on their own can tell past, just like those old photographs, which on their own can tell a story. It is those stories and memories that help in keeping alive the traditions and the identity of a nation, a society. This book deals with the society of Evia, the most beautiful Greek area, which according to Isokrates, ...was superior to all the other Greek islands in its dominance at sea and in many other virtues.\u003cbr\u003e\u003cbr\u003e(from the introduction of the book)\u003cbr\u003e","image":"http://www.biblionet.gr/images/covers/b139890.jpg","isbn":"960-7103-32-7","isbn13":"978-960-7103-32-1","ismn":null,"issn":null,"series":null,"pages":160,"publication_year":2004,"publication_place":"Χαλκίδα","price":"12.0","price_updated_at":"2009-02-25","cover_type":"Μαλακό εξώφυλλο","availability":"Κυκλοφορεί","format":"Βιβλίο","original_language":null,"original_title":null,"publisher_id":942,"extra":null,"biblionet_id":139890,"url":"https://v2.bibliography.gr/books/evia-tradition-and-diet.json"},{"id":142676,"title":"The Cookery of Lefkada","subtitle":null,"description":"Η Εύη Βουτσινά, που εδώ και δώδεκα τουλάχιστον χρόνια γυρίζει ολόκληρη την Ελλάδα καταγράφοντας το γαστρονομικό της πολιτισμό, με το βιβλίο αυτό επιστρέφει στις ρίζες της. Η αναζήτησή της δεν περιορίζεται σε συνταγές. Την ενδιαφέρουν οι τεχνικές παρασκευής των φαγητών, οι ανθρώπινες συνθήκες κι όλα εκείνα τα «μικρά» που χαρίζουν σε κάθε παρασκεύασμα τη χαρακτηριστική του γεύση, όλα εκείνα που συνθέτουν το ήθος των φαγητών.\u003cbr\u003e\u003cbr\u003eΕντέλει, συλλέγοντας συνταγές αλλά και ιστορίες γύρω από αυτές, η Εύη Βουτσινά εργάζεται σαν λαογράφος: στα βιβλία της πρωταγωνιστούν οι κύκλοι του χρόνου, ο ρυθμός και η αρμονία της φύσης· πρωταγωνιστεί η ουσία της ελληνικής μαγειρικής (και, ευρύτερα, της μεσογειακής), που είναι το μέτρο. Μα πάνω απ’ όλα πρωταγωνιστούν οι άνθρωποι: εκείνοι που αποδέχονται να μοιραστούν μαζί μας τις μνήμες τους, που αναλαμβάνουν να αφηγηθούν γοητευτικές ιστορίες από τα παλιά, οι οποίες γεφυρώνουν με απλότητα το χτες με το σήμερα.\u003cbr\u003e\u003cbr\u003eΤο βιβλίο της Εύης Βουτσινά Λευκαδίτικα μαγειρέματα τιμήθηκε με το Βραβείο Gourmet 2008-2009 στην κατηγορία Βιβλίο Γαστρονομίας Έλληνα Συγγραφέα.","image":"http://www.biblionet.gr/images/covers/b145572.jpg","isbn":"978-960-6685-19-4","isbn13":"978-960-6685-19-4","ismn":null,"issn":null,"series":null,"pages":208,"publication_year":2009,"publication_place":"Αθήνα","price":"22.0","price_updated_at":"2011-03-03","cover_type":"Μαλακό εξώφυλλο","availability":"Κυκλοφορεί - Εκκρεμής εγγραφή","format":"Βιβλίο","original_language":null,"original_title":"Λευκαδίτικα μαγειρέματα","publisher_id":146,"extra":null,"biblionet_id":145572,"url":"https://v2.bibliography.gr/books/the-cookery-of-lefkada.json"},{"id":146379,"title":"Classic Recipes from the Greek Island of Kefalonia","subtitle":null,"description":"Now available is Tassia Dendrinou's book, introducing recipes from the Greek cuisine and including a special feature on Kefalonia, the natural beauty of the island, its traditional produce and local recipes.\u003cbr\u003eApart from the recipes the book includes many photographs of the island, taken by photographer Michael Kouvidis.\u003cbr\u003e\u003cbr\u003eAs the author herself points out in the introduction to the book, «...In my opinion cooking, apart from some basic rules, is all about love, imagination and soul. To me, a home is not a place filled with beautiful furniture and rich carpets, it is a place that is filled with the aromas of cooked food or baked sweets, especially on a holiday, a place where people gather around the fireplace or the table.\u003cbr\u003e\u003cbr\u003e»It was my love for cooking (although perhaps not with special training) and more generally my love for the people who either as customers or friends came to our tavern, that I, along with my family, became known for our tavern, which opened its doors in 1971 and for the first twenty-two years was open every day, all day...\u003cbr\u003e\u003cbr\u003e»...Fiskardo is, to me, the most beautiful and picturesque place in the whole world. It has the rare advantage of combining mountain and sea. With God's blessing, it had the fortune to remain intact after the earthquake in 1953. It boasts a rare natural harbor. During the summer months it combines two worlds: luxury in all its glory and natural beauty. I hope that this special feature on Fiskardo will make you love this place and those of you who did not have the fortune of visiting it will be tempted to do so as soon as possible.»","image":"http://www.biblionet.gr/images/covers/b149292.jpg","isbn":"978-960-14-2082-0","isbn13":"978-960-14-2082-0","ismn":null,"issn":null,"series":{"id":4257,"name":"Cookery","books_count":5,"tsearch_vector":"'cookery'","created_at":"2017-04-13T01:27:39.982+03:00","updated_at":"2017-04-13T01:27:39.982+03:00"},"pages":197,"publication_year":2009,"publication_place":"Αθήνα","price":"17.0","price_updated_at":"2009-12-03","cover_type":"Μαλακό εξώφυλλο","availability":"Κυκλοφορεί","format":"Βιβλίο","original_language":null,"original_title":null,"publisher_id":1,"extra":null,"biblionet_id":149292,"url":"https://v2.bibliography.gr/books/classic-recipes-from-the-greek-island-of-kefalonia-7357023f-f466-4d76-b153-72eba2676ae8.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":170988,"title":"Authentic Greek Cuisine","subtitle":null,"description":"In the first half of the 20th century, Greece was mainly a rural country. Greek women, being loyal to their traditions, kept the delicious recipes of their mothers and grandmothers alive by using seasonal, home-grown products. \u003cbr\u003e\u003cbr\u003eMaria Loi presents these traditional recipes from the famous, healthy and tasteful Greek cuisine in a way that meets the expectations of modern culinary needs.","image":"http://www.biblionet.gr/images/covers/b174070.jpg","isbn":"978-960-6610-99-8","isbn13":"978-960-6610-99-8","ismn":null,"issn":null,"series":null,"pages":143,"publication_year":2010,"publication_place":"Αθήνα","price":"17.0","price_updated_at":"2011-12-20","cover_type":"Μαλακό εξώφυλλο","availability":"Κυκλοφορεί","format":"Βιβλίο","original_language":null,"original_title":"Αυθεντική ελληνική κουζίνα","publisher_id":1981,"extra":null,"biblionet_id":174070,"url":"https://v2.bibliography.gr/books/authentic-greek-cuisine.json"},{"id":172500,"title":"Maria’s Kitchen","subtitle":"Recipes from Marmari Euboea","description":"Mary Simeon Zografou, born of parents from Asia Minor -famous cookers- and the cooking passed on her. Characteristically she says: \"Along with the school every day with my grandmother we were cooking together. My grandmother was from Smyrna (Izmir). My other grandmother was from Konstantinoupoli (Istanbul) so I started gradually to learn. When I was cooking something by myself, I was very proud ... \u003cbr\u003e\u003cbr\u003e\"Later, I had my mother in law which was from Marmari Euboea. So she taught me many recipes. As she saw that I like to cook, she was helping me to learn how to make various dishes. For 20 years we have come to the beautiful Marmari, with its beautiful beaches, fresh fish, local meats and vegetables. We maintain a family restaurant in which I try to make the best food with the freshest ingredients, which I find with the help of my husband who is my best helper.\"\u003cbr\u003e\u003cbr\u003eBut finally she couldn't stand the pressure of friends and clients, and so for the first time she introduces us through this book in recipes known and unknown, bringing us the special charisma of Mary.","image":"http://www.biblionet.gr/images/covers/b175595.jpg","isbn":"978-960-408-121-9","isbn13":"978-960-408-121-9","ismn":null,"issn":null,"series":null,"pages":92,"publication_year":2010,"publication_place":"Αθήνα","price":"10.0","price_updated_at":"2012-02-06","cover_type":"Μαλακό εξώφυλλο","availability":"Κυκλοφορεί","format":"Βιβλίο","original_language":null,"original_title":"Η κουζίνα της Μαρίας: Γεύσεις από το Μαρμάρι Ευβοίας","publisher_id":722,"extra":null,"biblionet_id":175595,"url":"https://v2.bibliography.gr/books/maria-s-kitchen.json"},{"id":179111,"title":"Ancient Greek Cuisine","subtitle":"Cooking with the Gods","description":"Whenever we refer to the ancient Greek civilisation, the material relics of our ancestors immediately spring to mind; the temples, the monuments and the sculptures. We think of the philosophers and their scriptures; the ancient theatre, the comedies and the tragedies; the exceptional astronomers and mathematicians; the idea of democracy. However, the above don't encapsulate the whole meaning of civilisation. Civilisation is also the way of life, the mentality of a nation, the way we talk, even the way we eat.\u003cbr\u003e\u003cbr\u003eBesides, the ancient Greeks had a proverb \"Nouc Yyihc Ev looucm Yyiei\", or \"Healthy Mind in Healthy Body\". Culture exists in a healthy body, built by exercise and good nutrition.\u003cbr\u003e\u003cbr\u003eThis book was created based on this admission. It is an attempt to offer a glimpse through the keyhole of the ancient Greeks' everyday life.\u003cbr\u003e\u003cbr\u003eMany of today's foods were completely alien to the ancient Greeks, the potato for example. Also, unknown, not only in Greece but in the whole of the Mediterranean, were rice, sugar, corn, coffee, tomatoes and other vegetables, oranges and lemons, cocoa and various spices, pasta and many more. What's more, some of the original ingredients used cannot be found today or are extremely difficult to get your hands on, so they've been replaced by contemporary alternatives. The recipes in this book were written with the present-day reality in mind.\u003cbr\u003e","image":"http://www.biblionet.gr/images/covers/b182236.jpg","isbn":"978-960-9663-04-5","isbn13":"978-960-9663-04-5","ismn":null,"issn":null,"series":null,"pages":111,"publication_year":2012,"publication_place":"Αθήνα","price":"7.0","price_updated_at":"2012-08-30","cover_type":"Μαλακό εξώφυλλο","availability":"Κυκλοφορεί","format":"Βιβλίο","original_language":null,"original_title":"Αρχαία ελληνική κουζίνα: Μαγειρεύοντας με τους θεούς","publisher_id":3341,"extra":null,"biblionet_id":182236,"url":"https://v2.bibliography.gr/books/ancient-greek-cuisine.json"},{"id":180308,"title":"Traditional Cretan Cuisine","subtitle":null,"description":"The Cretan diet is the ultimate model of the Mediterranean diet. Since ancient times, it was considered the ideal diet for the longevity and good health of the Cretans. Thus, the people of Crete have kept all these succesful dietary habits, always consuming the precious products that their blessed soil offers to them. In recent years the Cretan diet in correlation with the Cretan's excellent physical health, became the target of a worldwide interest. Many scientists started researching and eventually publishing their findings in scientific journals.The results concurres: there is indeed a direct correlation between the Cretan diet and their excellent physical state and they owe it all to their traditional cuisine.","image":"http://www.biblionet.gr/images/covers/b183433.jpg","isbn":"978-960-457-444-5","isbn13":"978-960-457-444-5","ismn":null,"issn":null,"series":{"id":10292,"name":"Mediterranean Diet","books_count":12,"tsearch_vector":"'diet' 'mediterranean'","created_at":"2017-04-13T02:26:52.956+03:00","updated_at":"2017-04-13T02:26:52.956+03:00"},"pages":64,"publication_year":2010,"publication_place":"Θεσσαλονίκη","price":"3.0","price_updated_at":"2012-10-17","cover_type":"Μαλακό εξώφυλλο","availability":"Κυκλοφορεί - Εκκρεμής εγγραφή","format":"Βιβλίο","original_language":null,"original_title":null,"publisher_id":231,"extra":null,"biblionet_id":183433,"url":"https://v2.bibliography.gr/books/traditional-cretan-cuisine.json"},{"id":180305,"title":"Traditional Greek Cuisine","subtitle":null,"description":"Greek cuisine is known for its diversity and quality, and is considered one of the most popular cuisines of the Mediterranean. Wheat and its products, olive trees and olive oil, milk, vegetables, fruits, meat and fish has formed the basis of the Greek diet, from antiquity until our modern times. Greeks are regarded as gourmands;therefore food, by tradition, holds a prominent place in their daily lives. The Greek traditional cuisine covers a wide variety of tasty dishes, ptoduced with fresh and healthy ingredients that originate from the Greek land.","image":"http://www.biblionet.gr/images/covers/b183430.jpg","isbn":"978-960-457-451-3","isbn13":"978-960-457-451-3","ismn":null,"issn":null,"series":{"id":10292,"name":"Mediterranean Diet","books_count":12,"tsearch_vector":"'diet' 'mediterranean'","created_at":"2017-04-13T02:26:52.956+03:00","updated_at":"2017-04-13T02:26:52.956+03:00"},"pages":63,"publication_year":2010,"publication_place":"Θεσσαλονίκη","price":"3.0","price_updated_at":"2012-10-17","cover_type":"Μαλακό εξώφυλλο","availability":"Κυκλοφορεί - Εκκρεμής εγγραφή","format":"Βιβλίο","original_language":null,"original_title":null,"publisher_id":231,"extra":null,"biblionet_id":183430,"url":"https://v2.bibliography.gr/books/traditional-greek-cuisine.json"},{"id":2317,"title":"Olive oil Source of Life","subtitle":"166 Recipes with Virgin Greek Oil","description":null,"image":null,"isbn":"960-7436-44-X","isbn13":"978-960-7436-44-3","ismn":null,"issn":null,"series":{"id":377,"name":"Greek Cuisine","books_count":1,"tsearch_vector":"'cuisine' 'greek'","created_at":"2017-04-13T00:55:18.433+03:00","updated_at":"2017-04-13T00:55:18.433+03:00"},"pages":143,"publication_year":1998,"publication_place":"Αθήνα","price":"7.0","price_updated_at":null,"cover_type":"Μαλακό εξώφυλλο","availability":"Κυκλοφορεί","format":"Βιβλίο","original_language":null,"original_title":null,"publisher_id":127,"extra":null,"biblionet_id":2484,"url":"https://v2.bibliography.gr/books/olive-oil-source-of-life.json"},{"id":36980,"title":"The Book of Greek Cooking","subtitle":null,"description":null,"image":null,"isbn":null,"isbn13":null,"ismn":null,"issn":null,"series":null,"pages":120,"publication_year":null,"publication_place":"Αθήνα","price":"19.0","price_updated_at":"2009-10-07","cover_type":"Σκληρό εξώφυλλο","availability":"Κυκλοφορεί","format":"Βιβλίο","original_language":null,"original_title":null,"publisher_id":553,"extra":null,"biblionet_id":37984,"url":"https://v2.bibliography.gr/books/the-book-of-greek-cooking.json"},{"id":226281,"title":"The Kopanisti Cheese of Mykonos","subtitle":"The Past, the Future and 43 Recipes","description":"Kopanisti is a cheese that closely resembles the surroundings amid which it came into being and gained its most ardent devotees. You can even sense the rocks that gave a hard time to the creatures offering their milk for its production. You can discern within its body the redeeming northern wind, the light that bathes the Cyclades all year round, the wealth and flavor of the local vegetation. You can feel the necessity out of which it was born: to preserve the excess cheese and spice up the lives of those not endowed with the privilege of the horn of Amalthea.\u003cbr\u003eKopanisti is not an easy cheese, much like the islanders ourselves. We take our time, we need to gradually gain familiarity with others. Only then does the often rough sea that surrounds us become a channel of communication, the mystery that has kept us at a distance is unraveled, the hearts are elated, the taste buds are conquered.\u003cbr\u003eIn our adventurous expedition to tame this challenging ingredient, we were graciously offered original recipes\u003cbr\u003e- by friends who cook professionally:\u003cbr\u003eChristos Athanasiadis, Nicholas Antonopoulos, Giannis Vasilas, George Venieris, Yiannis Gavalas, Dimitris Giginis, Pavlos Grivas, Antonia Zarpa, Irini Zouganeli, Nena Ismyrnoglou, Georgia Kalantzi, Angelina Kalogeropoulou, Andreas Karakanis, Nikos Koukiasas, lakovos Kousathanas, Athinagoras Kostakos, losif Manouselis, Panagiotis Menardos, Dimitris Panteleakis, Stelios Parliaros, Vangelis Pelekis, Christophoros Peskias, George Rizopoulos, Ben Provis,\u003cbr\u003e- and by friends who cook at home:\u003cbr\u003eDimitris Antonopoulos, Michalis Apostolou, Dimitra Voulgaraki, Nana Dareioti, Yiannis Korovesis, Manos Konstantaras, Eva Monochari, Alexis Nazos, Kiki Triantafylli, Francesca Hanioti.","image":null,"isbn":"978-960-98429-3-8","isbn13":"978-960-98429-3-8","ismn":null,"issn":null,"series":null,"pages":194,"publication_year":2018,"publication_place":"Μύκονος","price":"25.0","price_updated_at":"2018-07-20","cover_type":"Μαλακό εξώφυλλο","availability":"Κυκλοφορεί - Εκκρεμής εγγραφή","format":"Βιβλίο","original_language":null,"original_title":null,"publisher_id":3778,"extra":null,"biblionet_id":229351,"url":"https://v2.bibliography.gr/books/the-kopanisti-cheese-of-mykonos.json"}]