The Foods of Greece

by Aglaia Kremezi, Martin Brigdale (Photographer)

Describes Greek cuisine and shares traditional recipes for appetizers, salads, egg dishes, fish, seafood, vegetables, meat, breads, pastries, and desserts

Genres: Food, Cookbooks, Cooking, Greece, Reference

256 pages, Paperback

First published September 1, 1993

About the author

Aglaia Kremezi (Greek: Αγλαΐα Κρεμέζη) is a Greek food writer and journalist, often considered "one of Greece's foremost cooking authorities".
She lives on the island of Kea, Greece, where she runs a cooking school.

Reviews

[Sarah Hart · Rating 5 out of 5]

So far this book is completely changing the way I think about food. She is as big a deal as Julia Child-and she did win some Julia Child award!

[Shallowreader VaVeros · Rating 5 out of 5]

This is the most Uthentic Greek cookbook I have ever used. The food tastes just like my mum's.

[Scotslass · Rating 5 out of 5]

This book is a huge tome, an encyclopaedia of regional Greek dishes and a glimpse into the beauty of a Greece and her islands. Aglaia Kremezi , who is Greek , is a renowned food and travel writer, and after having bought her book, “ The Foods of the Greek Islands,” just had to get this one. If it’s one of Aglaia’s recipes, you can be sure it is authentic. Her cooking style is rustic - simple and unfussy. She doesn’t call for long lists of ingredients, and herbs, cheeses and speciality ingredients can be ordered online. This book is full of beautiful photographs from all over Greece, and it’s a talking point on the coffee table. I copied out some recipes and put them in my recipe book, and everything I’ve cooked from this book has turned out perfectly.