Meze: Small Bites, Big Flavors from the Greek Table

Front Cover
Chronicle Books, 2002 - Cooking - 132 pages
The small dishes of the Greek meze table comprise an array of ingredients chosen to complement each other in flavour, aroma, colour, taste, and texture. The cuisine is extremely versatile - choose from as few as four, to as many as 24 dishes (and even more!) to feed any size gathering. Small Bites, Big Flavours offers over 60 meze recipes that use fresh, seasonal ingredients like greens, vegetables, fish, lamb, and cheeses. Olives, olive oil, nuts, yoghurt, preserved fish and capers make the dishes taste distinctly Mediterranean. Each plate is light enough for a small snack or appetizer, but when combined with others can become a light lunch or dinner. Planning parties is simple when using these dishes because they can be mixed, matched, and easily doubled and even tripled to accommodate any number of guests. Chapters are divided by Mezedakia (appetizers), Cold Plates, Greens & Salads, Hot Plates and Savoury Pies, and From the Grill. The Glossary and Sources sections are handy for descriptions of unusual ingredients and how to find them.
 

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Contents

AROMATIC OLIVES
15
MEZ6DAKIA
22
CO COLD PLATES
39
PURSLANE t BEETS
60
CO HOT PLATES SAVOR PIES
72
FISH ON A TILE
74
TUNA IN ANCHOVyCAPER SAUCE
75
LITTLE FISH FRITTERS
77
SAVORY HONEYPEAR PIES
96
OLIVE CIGAR PIES
98
PEPPERED GREEK OREGANO PORK
100
FETA t LAMB PIES
101
TINY VEGETABLE PIES
102
SALTGRILLED PRAWNS WITH H 0 N EY V I N E G A R SAUCE
107
SARDINES IN A PARCEL
108
THYMESCENTED FISH SOUVLAKIA WITH ROASTEDPEPPER SAUCE
109

SIPHNOS SHRIMP KEPHTEDES WITH CUCUMBER SALAD
78
BAYSCENTED MARINATED CHICKEN
80
HONEYCHICKEN KEPHTEDES
81
ROSY LAMB
82
COUNTRY SAUSAGES
85
SFONGATA
86
EGGPLANTS IN SPICY TOMATO PA RSLEY SAUCE
89
SESAME LEEKS
90
CINNAMONCHEESE PIES
93
GREENS GARBANZO BEAN FRITTERS
95
MARINATED KALAMARIA WITH WALN UTGA RLI C SAUCE
110
TAVERNA LAMB
111
SAGEGRILLED CHICKEN SOUVLAKIA i OLIVE
112
LEAFWRAPPED KEPHTEDES WITH YOGURT SAUCE
115
SPICY LAMB KEPHTEDES WITH ARUGULA GRILLED LEMON
117
V? GLOSSARY
118
RESOURCES
127
CO INDEX
128
CO TABLE OF EQUIVALENTS
132
Copyright

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About the author (2002)

Rosemary Barron is a respected cooking instructor and founder of the acclaimed Kandra Kitchen cooking school on Crete and Santorini. She writes about Greek food, wine, and culture for numerous magazines and newspapers. She lives in Somerset, England.

David Roth 's photographs have appeared in magazines, including Travel & Leisure and Bon App tit, and in the Grill Pan Cookbook (0-8118-2417-9). He lives in Los Angeles.

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