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Real Greek Food
Whatever happened to real Greek food? Real Greek cuisine is the cuisine of the family not of the restaurant. This volume features over 100 easy to follow recipes which don't call for expensive ingredients or obscure techniques.
Real Greek at Home
Famed chef Theodore Kyriakou and Glenfiddich Restaurant Writer of the Year award-winner Charles Campion bring Greek food in all its glory to life. The recipes in this lusciously designed cookbook come from across Greece-the cities, the countryside, and the sea-and the offerings range from familiar grilled lamb and stuffed vine leaves to more exotic fare, such as eggs served with nettles and cheese. For Kyriakou, an Athenian, these dishes are about more than food for the stomach; they're also about food for the soul, and they evoke the experience of growing up in his beautiful and rugged native country. Anecdotes, myths, and vivid descriptions provide context for these recipes, and the ingredients, meals, and scenery are beautifully illustrated by Jason Lowe's stunning color photographs.
A Culinary Voyage Around the Greek Islands
Theodore Kyriakou embarks on a gastronomic voyage around the Greek islands, capturing the intensity of the experience that interweaves sea, sky, simple living and unchanged traditions.
Brill's Companion to Theocritus
Through the variety of its scholarly perspectives, Brill Companion to Theocritus offers a tool for the study of one of antiquity’s foremost poets. Offering a thorough examination of textual transmission, ancient commentaries, literary dialect, and poetic forms, the present volume considers Theocritus’ work from novel theoretical perspectives, such as gender and emotions. It expands the usual field of inquiry to include religion, and the poet’s reception in Late Antiquity and early modern times. The various chapters promote Theocritus’ profile as an erudite poet, who both responds to and inaugurates a rich and variegated tradition. The combination of these various perspectives places Theocritus at the crossroads of Ptolemaic patronage, contemporary society, and art.
A Hedonist's Guide to London
The ultimate insider’s guide to London, Hg2 London eschews the normal tourist trail in favour of the most stylish, hip and original locations. Hg2 takes readers out of the West End tourist traps and into the chic streets of Westbourne Grove, the edgy fun of Hoxton and of course slick Mayfair restaurants.
Ethical Challenges in Genomics Research
New developments in science and technology have resulted in shifting ethical challenges in many areas including in genomics research. This book enables those who are involved in genomics research, whether as researcher, participant or policy maker, to understand the ethical issues currently developing in this field and to participate actively in these important debates. A clear account is given of how science and technology are outstripping the capacity of previous ethical regulations to cope with current issues, together with practical illustrations of possible ways forward. Key ethical ideas are presented, drawing on the history of research regulation and on an account of the particular ch...
The Rough Guide to London Restaurants
This guide reviews some 350 recommended eating houses from Wimbledon to Wembley and Brixton to Brick Lane. It includes some very cheap places and some potentially very expensive establishments, but the rule for inclusion is that it must be possible to eat at every restaurant for under 35 pounds a head. Restaurants are grouped by area and should suit all budgets and tastes - cuisines include French, Indian, Chinese, British, Caribbean, Polish and Ethiopian. The book contains three indexes: A-Z by name, cuisine type and mood to help readers make the right decision.
London Art and Artists Guide
The 'London Art and Artists Guide' provides information on art schools, museums, galleries, studios and the people involved with them. It also covers restaurants, markets and general features that relate to London.
