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Corfiot Delicacies of My Grandmother by Toula Katsarou Vergeti

Title:	Corfiot Delicacies of My Grandmother by Toula Katsarou Vergeti
Category:	Authors & Books About Corfu
Clicks:	3
Listing added:	Aug 31, 2011
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An extraordinary Collection of Classic Corfiot recipes. It contains something for everyone and each dish seems equally mouth-watering. Toula, the author, own an acclaimed taverna on Agni beach and she writes the following introduction in this beautifully illustrated and descriptive hard back cookery book.

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Full Description:	I've been dealing professionally with cooking since 1982. I cook for our family tavern in Agni. I took to cookerywithout having any special knowledge. Whatever I know; I've learnt it from my mother and my grandmother. But I liked it and this is how I came to loving my job. During these last twenty years I realized something quintessential; he that has love in his breast has spurs in his sides. With the belief that food is an essential part of our life-besides Greeks say that love comes by cooking-I wrote ,Corf'iot Delicacies' to complete and satisfy all the senses and open the way for new memories. Using fresh and pure ingredients, my imagination and passion, I have customers, who have now become myfriends and who know that they can trust me. Apart from cooking, I also love my native place, Corfu and especially my village. Here, in Nausikas island, the local cuisine, as influenced by everal social and historical circumstances, tends to be something special, simple and delicate, based on oil, greens, pasta and fish and less on meat, as it was too expensive to buy. The origins of this cuisine go back to the very distant past; it was handed down from our grand, grandmothers and so on...Most of the recipes that my grandmother used to cook, still live on. However the rapid speed of everyday life has an impact on our habits. But memory and script ally with the past. This is the reason why I decided to collect all those recipes and publish them. lowe it to Corfu. The old cooks did not measure the quantity of the ingredients, but they could tell how much they needed based on experience. Except perhaps for oil, that is measured in cartezi one quarter of a pound or one wine glass. The most delicious recipes are the easiest ones and you can make them without great effort. You don't need to stick so strictly to the amounts. What you should anyway do, is salt your food from the beginning, so that you can add more, if necessary. The water that you add to the food must be hot. First brown the spices and then add the herbs. Oregano and mint enable digestion. The tomato's acidity can be balanced with a pinch of sugar. Stew your food until it softens and bake it until lightly browned. Toula Katsarou-Vergeti ISBN - 960-8421-13-6
Address:	Plous Bookshop ISBN - 960-8421-13-6
State:	GR
City:	Corfu
Latitude:	39.624987734356615
Longitude:	19.92066978986361

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