Greek
The Foods of the Greek Islands
The best-selling collection of simple, seasonal recipes for the foods of the Greek Islands from a Julia Child Award–winner, available for the first time in paperback.
Passed from generation to generation by word of mouth, most of these recipes have never before been written down.
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Virgin Territory
An illuminating look at olive oil with 100 recipes from the country’s leading authority on the subject.
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Secrets from the Greek Kitchen
Based on more than twenty years of research and the author’s videos of everyday cooking techniques, this rich ethnography treats the kitchen as an environment in which people pursue tasks, display expertise, and confront culturally defined risks.
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Bold
Bold is nourishing. Bold is inspired. Bold is food that means business. And Bold is big—as in 250 recipes filled with big flavors to be served in big portions.
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Honey, Olives, Octopus
Combining the best of memoir, travel literature, and food writing, Christopher Bakken delves into one of the most underappreciated cuisines in Europe in this rollicking celebration of the Greek table.
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The Country Cooking of Greece
The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece’s greatest culinary authority, Diane Kochilas.
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Prospero’s Kitchen: Island 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.
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Food From Many Greek Kitchens
Food, culture, celebration, and memory are inexorably tied together inside Tessa Kiros’s Food from Many Greek Kitchens. As the follow-up to her best-selling Venezia and Falling Cloudberries, Food from Many Greek Kitchens explores Kiros’s Greek-Cypriot heritage and takes readers on a colorful journey into the Greek kitchens of her friends and family as she catalogs the traditional foods for fasting, festivals, and feast days.
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