Foods of the Greek Islands

Cooking and Culture at the Crossroads of the Mediterranean 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. AUTHOR: A journalist and photographer, Aglaia Kremezi lives on the Greek island of Kea, where she teaches cooking to travelers. She is a contributing writer for Saveur, Bon Appetit, Food and Wine, and others. She is the author of Vegetarian Mediterranean Feasts. Her best-selling 'The Foods of Greece' won the Julia Child Award. Colour photographs