Řecká odysea aneb Slavné báje a recepty (Edice Apetit) (2014)

Following the cookbook dedicated to Italian, French, and Asian cuisine, here’s another addition to the Apetit on the Road series - a cookbook full of the best Greek specialties. The book is divided into six chapters - you will find everything from recipes for popular meze (appetizers - stuffed grape leaves, roasted eggplant dip, marinated feta cheese), to vegetable dishes (fresh salads, stuffed tomatoes with lamb, peppers stuffed with feta), as well as one-pot meals, meat dishes, and seafood, all the way to divine desserts. "We searched for the know-how on delicious tzatziki and the recipe for the famous moussaka or gyros. We absorbed the aromas and flavors wafting from coastal tavernas, as well as from home kitchens in mountain villages. We baked nearly a hundred kilograms of eggplants, chopped armfuls of herbs, and used liters of olive oil... And through all this, we fine-tuned recipes that will transport you to sun-drenched Greece," says Apetit editor-in-chief Marie Holobrádková. The recipes include the famous Greek salad, moussaka, avgolemono soup, baklava, frappé, and popular tavern hits like gyros, souvlaki, etc. Each chapter begins with a service double-page spread, where you will learn how to properly shop for and use Greek ingredients (olives, ...