Recipes from a Greek Island

A rediscovery of the Greek culinary tradition. The classic simple foods of the Mediterranean, long-renowned for their natural, unadulterated qualities and strong, pure flavours, are used to create dishes which are both healthy and delicious. The recipes are the accumulation of years spent by the author among the people of the Greek Islands, gathering dishes and stories from a huge variety of sources, including older generations whose recipes may never have been written down. Introductions provide information about customs and daily life, as well as the history of the recipes. A detailed "Ingredients" section opens the book, describing the readily available staples of the Greek diet. The book then divides into six sections covering: mezethes (appetizers) and soups; pittes, rice, pasta and bread; vegetables and salads; fish and seafood; meat, poultry and game; and sweets. Recipes range from traditional dishes such as fasolatha (white bean soup) and melomakorona (honey cakes) to verikoka yemista (apricots stuffed with smoked trout) and kotopoulo me syka (chicken with figs in red wine). Colour photographs accompanying the recipes are designed to capture the appeal of the dish.
 
A rediscovery of the Greek culinary tradition. The classic simple foods of the Mediterranean, long-renowned for their natural, unadulterated qualities and strong, pure flavours, are used to create dishes which are both healthy and delicious. The recipes are the accumulation of years spent by the author among the people of the Greek Islands, gathering dishes and stories from a huge variety of sources, including older generations whose recipes may never have been written down. Introductions provide information about customs and daily life, as well as the history of the recipes. A detailed "Ingredients" section opens the book, describing the readily available staples of the Greek diet. The book then divides into six sections covering: mezethes (appetizers) and soups; pittes, rice, pasta and bread; vegetables and salads; fish and seafood; meat, poultry and game; and sweets. Recipes range from traditional dishes such as fasolatha (white bean soup) and melomakorona (honey cakes) to verikoka yemista (apricots stuffed with smoked trout) and kotopoulo me syka (chicken with figs in red wine). Colour photographs accompanying the recipes are designed to capture the appeal of the dish.