The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean

The best-selling collection of simple, seasonal recipes for the foods of the Greek Islands from a Julia Child Award–winner, available for the first time in paperback.

In this book, called by Time“the next best thing to a cruise through the Greek islands,” Aglaia Kremezi showcases the fresh, uncomplicated recipes—many of them vegetarian—that she collected from local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light, simple, and feature seasonal produce, fresh herbs, and fish.

Passed from generation to generation by word of mouth, most of these recipes have never before been written down. All translate easily to the American home kitchen: Finger-Sized Fried Greens Pies; Onion, Tomato, and Feta Turnovers; Cod with Artichokes.

Filled with lush photographs and stories of island life, The Foods of the Greek Islands is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.

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• The Complete Book of Greek Cooking: The Recipe Club of St. Paul's Orthodox Cathedral
• The Food and Wine of Greece: More Than 300 Classic and Modern Dishes from the Mainland and Islands
• Opa! The Healthy Greek Cookbook: Modern Mediterranean Recipes for Living the Good Life
• Mediterranean Vegetarian Feasts
• The Greek Vegetarian: More Than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece
• It's All Greek to Me: Transform Your Health the Mediterranean Way with My Family's Century-Old Recipes
• Cucina Povera: Tuscan Peasant Cooking
• How to Roast a Lamb: New Greek Classic Cooking
• My Greek Family Table: Fresh, Regional Recipes