Herbs, Greens, Fruit

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vtLea


Ancient Greeks and Romans recognized over 1000 different species of lierbs, greens and fruit. Homer wrote about 80 of these and Hippocratos and Tlieoplirastus were familiar with over 300. Charlemagnie, in 800 AD, drew up a list of significant aromatic plants which are found in the Mediterranean. Looking tlirough it,^ Herbs, Greens, Fruit, you will become acquainted not only with the myths and liistory surrounding these plants, but also with their uses as folk medicine and their healing values. Create your own tasty and wholesome dishes and beverages. Experiment by adding herbs, greens and fhiit to your cuisine and you will be impressed by the fragrance and flavour they give to the recipes.
vjovaiti
oieiiiar^
A FEW WORDS ABOUT THE AUTHOR
Myrsini Lambrald was bom in Heraklion, Crete in July 1965.
She studied Political Sciences and Public Administration at the Law
School of Athens.
She published a first selection of poems In 1990, under the title 'Tritones", and a... Tovább

Fülszöveg

vtLea


Ancient Greeks and Romans recognized over 1000 different species of lierbs, greens and fruit. Homer wrote about 80 of these and Hippocratos and Tlieoplirastus were familiar with over 300. Charlemagnie, in 800 AD, drew up a list of significant aromatic plants which are found in the Mediterranean. Looking tlirough it,^ Herbs, Greens, Fruit, you will become acquainted not only with the myths and liistory surrounding these plants, but also with their uses as folk medicine and their healing values. Create your own tasty and wholesome dishes and beverages. Experiment by adding herbs, greens and fhiit to your cuisine and you will be impressed by the fragrance and flavour they give to the recipes.
vjovaiti
oieiiiar^
A FEW WORDS ABOUT THE AUTHOR
Myrsini Lambrald was bom in Heraklion, Crete in July 1965.
She studied Political Sciences and Public Administration at the Law
School of Athens.
She published a first selection of poems In 1990, under the title 'Tritones", and a second selection, "Oneireutis", in 1992. In 1993, following a family tradition of three generations, Myrsini Lambraki consecrated herself exclusively to the art of cooking. Her interest in diet has led her to research traditional Greek and Cretan food in al their aspects, turning her into an expert advisor in the art of using, serving and promoting traditional products.
She has a gastronomic column in one of the country's most important Sunday newspapers. "Kathimerini", and has published articles on traditional cooking in Greek, American and European magazines. She teaches Traditional Cretan - Greek Cooking in E.U. educational programmes for unemployed women and in educational programmes for the rural population. She is a member of the SLOW FOOD Administration Board, an international organisation that promotes traditional cooking, and a member of ARCHESTRATOS, an association promoting the preservation and dissemination of Greek Cooking. In 1997 she published her first gastronomic research on the edible greens In Crete and Greece "EDIBLE GREENS" which has become a national best-seller (five editions to date), and In 1998 a gastronomic treatise on cod-fish, "SALTED COD" (second edition). In 1999, Lambraki published her book on the olive tree and its produce "OLIVE TREE AND OLIVE OIL" with a detailed description of the history of this tree and the use of olive oil in Greece from Antiquity to the present. The book includes 250 recipes. Vissza