Book
Cyprus cuisine / Christina Loucas.
Record details
- ISBN: 9781770503373 (paperback)
- Physical Description: 274 pages : illustrations (chiefly colour) ; 26 cm
- Publisher: Vancouver, BC, Canada : Whitecap, 2021.
Content descriptions
| General Note: | Includes index. Translation of: La cucina di Afrodite. |
Search for related items by subject
| Subject: | Cooking, Cypriot. |
| Genre: | Cookbooks. Recipes. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Cookstown Branch | 641.595693 Lou | 31681010239374 | NONFICPBK | Available | - |
- Firefly Books Ltd
Though Cyprus is a small country, its cuisine features a large variety of dishes due to the many different cultural influences affecting the island's history. There is also a substantial variation in climate around the country... from sunny beaches to snow-capped mountains. Cyprus cuisine has a Mediterranean allure, mixing Mediterranean and Middle Eastern flavors and ingredients.
Many Cypriot families still make home-made olive oil every year, and neighbors regularly exchange excess bounty of homegrown fruits and vegetables, including pomelo, grapes, carobs, figs, oranges, lemons, cantaloupe, bergamot, medlars, almonds, kumquats, cactus pears, and, of course, olives.
Most Cypriot dishes are not particularly hot or spicy, though there is ample use of local herbs such as wild oregano, rosemary, mint, parsley, basil, cinnamon and coriander. Spices such as allspice, cloves, mastic and mahleb powders can be found in many sweets and baked goods.
The book features 68 recipes, featuring all of these Cypriot culinary delights... and more. Illustrated in full color, Cyprus Cuisine offers a wide variety of Cypriot dishes, ranging from drinks to desserts, to soups, salads, small bites, breads and pastries, pickles, dips and main courses.
- Independent Publishing Group
Though Cyprus is a small country, its cuisine features a large variety of dishes, probably due to the many different cultural influences affecting the island's history;as well as a substantial variation in climate around the country; from sunny beaches to snow-capped mountains. Cyprus cuisine has a Mediterranean allure, mixing Mediterranean and Middle Eastern flavours and ingredients.
Many Cypriot families still make home-made olive oil every year, and neighbours regularly exchange excess bounty of homegrown fruits and vegetables, including pomelo, grapes carobs, figs, oranges, lemons, cantaloupe, bergamot, medlars, almonds, kumquats, cactus pears, and, of course, olives.
Most Cypriot dishes are not particularly hot or spicy, though there is ample use of local herbs such as wild oregano, rosemary, mint, parsley, basil, cinnamon and coriander. Spices such as allspice, cloves, mastic and mehleb powders can be found in many sweets and baked goods.
The book features over 75 recipes, illustrated in full colour, ranging from drinks to desserts, to soups, salads, small bites, breads and pastries, pickles, dips and main courses.
