Prospero's KitchenIsland Cooking of Greece



The stamping-ground of Captain Corelli and Lawrence Durrell, the Ionians have always held a particular, almost mystical, fascination for visitors, and, for many of the thousands who travel to the region each year, it is the special nature of Ionian cooking that forms an essential and unforgettable part of their experience.

The Ionian islands are a hugely popular holiday destination, attracting thousands of visitors each year. Corfu, Kefalonia, Zakynthos and the other Ionian islands are home to one of the finest cuisines of the Mediterranean. The stamping-ground of Captain Corelli and Lawrence Durrell, the Ionians have always held a particular, almost mystical, fascination for visitors, and, for many of the thousands who travel to the region each year, it is the special nature of Ionian cooking that forms an essential and unforgettable part of their experience. The recipes in “Prospero’s Kitchen” come mostly from family notebooks handed down through the generations and reflect the cosmopolitan nature of Ionian cuisine. Together, they provide a unique and tantalising taste of the variety of Ionian cuisine. Featuring over 150 easy-to-follow recipes as well as fascinating information on Ionian cooking and customs, beautiful photographs and original illustrations, “Prospero’s Kitchen” is an essential kitchen addition for anyone with a passion for the beautiful and lyrical Ionian islands.

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Diana Farr Louis, June Marinos

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‘An excellent collection highly recommended for expanding the boundaries of Greek cuisine’
– Midwest Book Review

 

‘This is a beautifully written cookbook,in the tradition of Claudia Roden and, before her, Elizabeth David, with as much about the history and the culture, the people and the places, as the food and the drink of the Eptánisa. But, among the references to Homer and The Odyssey, and the drawings by Judith Ann Lawrence and photographs by John Miller, are wonderful recipes for grilled artichokes; fried baby potatoes; cheese and garlic dip; fish soup; veal with garlic and parsley; baked lamb with rice and yogurt; and sweet rice cake.’

-Tribune

 

RECIPES: Fish Soup, Stuffed Roasted Chicken,

Chicken as Cooked as in the Village of Agalá