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


Product Details

$22.99  $21.38
Harvest Publications
Publish Date
7.3 X 9.9 X 0.7 inches | 1.8 pounds

Earn by promoting books

Earn money by sharing your favorite books through our Affiliate program.

Become an affiliate

About the 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 Appétit, Food & Wine, and others. She is the author of Vegetarian Mediterranean Feasts. Her best-selling The Foods of Greece won the Julia Child Award.


"As much a travel book as any tourist guide . . . not just because of its lush pictures, but because it's a real working guide to preparing the traditional dishes found all over Greece."


"In addition to a generous sampling of unusual dishes, Kremezi presents a detailed background on regional cuisine . . . The recipes are not overly complicated, and offer new ideas for familiar ingredients."

USA Today

"Gorgeous, authoritative."

Atlantic Monthly

"Full of treats and remarkably appetizing . . . There is splendid stuff here, particularly for vegetarians."

The Times of London

"Kremezi brings historical perspective to each recipe." People Magazine

"[The Foods of the Greek Islands] is the genuine reads like a love letter to her native land...with it's tempting photos and recipes it's the next best thing to a cruise through the greek islands." Time Magazine

"The Julia Child Award-winning author returns with an equally engaging, personal take on the foods of Greece's many islands." Publishers Weekly, Starred

Aglaia Kremezi's new cookbook brings the flavors of the Mediterranean to tables everywhere. --Sheryl Julian and Julie Riven Boston Globe

"An astonishing collection . . . by the doyenne of Greek food writers." - Food & Wine

"I had to restrain myself from scrawling 'must try' beside yet another recipes in Aglaia Kremezi's FOODS OF THE GREEK ISLANDS. In this book, her fourth, Kremezi could do for people who assume that Greek food involves little beyond moussaka and egg-lemon glop what Marcella Hazan did for people who thought Italian food was all veal marsala and lasagna. The author has combined her reportorial skills, scholarly interests and superb instincts as a cook who knows both American and Greek kitchens to produce recipes that are simple, direct yet exciting." New York Times Book Review Notable Book --