The foods of the Greek islands: cooking and culture at the crossroads of the Mediterranean, including some recipes from New York's acclaimed Molyvos Restaurant, owners, the Livanos family, executive chef, Jim Botsacos
(Book)
Kremezi, A., & Botsacos, J. (2000). The foods of the Greek islands: cooking and culture at the crossroads of the Mediterranean, including some recipes from New York's acclaimed Molyvos Restaurant, owners, the Livanos family, executive chef, Jim Botsacos. Boston, Houghton Mifflin.
Chicago / Turabian - Author Date Citation (style guide)Kremezi, Aglaia and Jim. Botsacos. 2000. The Foods of the Greek Islands: Cooking and Culture At the Crossroads of the Mediterranean, Including Some Recipes From New York's Acclaimed Molyvos Restaurant, Owners, the Livanos Family, Executive Chef, Jim Botsacos. Boston, Houghton Mifflin.
Chicago / Turabian - Humanities Citation (style guide)Kremezi, Aglaia and Jim. Botsacos, The Foods of the Greek Islands: Cooking and Culture At the Crossroads of the Mediterranean, Including Some Recipes From New York's Acclaimed Molyvos Restaurant, Owners, the Livanos Family, Executive Chef, Jim Botsacos. Boston, Houghton Mifflin, 2000.
MLA Citation (style guide)Kremezi, Aglaia. and Jim Botsacos. The Foods of the Greek Islands: Cooking and Culture At the Crossroads of the Mediterranean, Including Some Recipes From New York's Acclaimed Molyvos Restaurant, Owners, the Livanos Family, Executive Chef, Jim Botsacos. Boston, Houghton Mifflin, 2000.
Record Information
| Last Sierra Extract Time | Feb 25, 2024 05:07:35 PM |
|---|---|
| Last File Modification Time | Feb 25, 2024 05:08:08 PM |
| Last Grouped Work Modification Time | Feb 25, 2024 05:07:41 PM |
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