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

Aglaia Kremezi (Author)

Book Description

Publication Date: November 14, 2000

Stretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food.
Aglaia Kremezi, a frequent contributor to GOURMET and an international authority on Greek food, spent the past eight years collecting the fresh, uncomplicated recipes of the local women, as well as of fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light and healthful, simple but never plain, and make extensive use of seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most have never before been written down. All translate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Potato Stew from Crete; Spinach, Leek, and Fennel Pie from Skopelos; Rolled Baklava from Kos.
Illustrated throughout with color photographs of the islanders preparing their specialties and filled with stories of island history and customs, THE FOODS OF THE GREEK ISLANDS is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.

Editorial Reviews

Amazon.com Review

The food of the Greek Islands, which stretch from the Turkish shore to the eastern Ionian Sea, is simple but packed with flavor. Aglaia Kremezi has gathered over 150 recipes from these ancient, sunny lands and presented them with fascinating historical and cultural notes in The Foods of the Greek Islands, a landmark collection. The dishes she offers, such as Spaghetti with Lobster Sauce, Meatballs with Rice and Herbs in Lemon Broth, and Baked Mixed Vegetables, are as easy to prepare as they are wonderful to eat. Readers long hoping to find authentic recipes for the best Greek cooking, and those who enjoy fine Mediterranean food, should hail the book.

Beginning with island-by-island food profiles, the book then offers sections on meze, the famed small-dish appetizers; pitas and pies; entrees; seasonal salads; bread; and desserts. Welcome attention is also given to beans, rice, bulgur, and pastas, and dishes such as White Bean Soup with Wild Celery and Lemon, Bulgur with Chicken Liver and Currants, and Penne with Olive Oil and Toasted Cheese should become everyday and special-occasion household favorites. Bread and dessert recipes are equally satisfying: Kremezi's Olive and Mint Bread and Saffron, Allspice, and Pepper Biscuits, among others, will please bakers amateur and pro, while the sweets, based on honey, fruits, nuts, and cheese, are similarly tempting. Illustrated with color photos, and with a comprehensive ingredient glossary, the book is a window on cooking few of us could enjoy until its much appreciated arrival. --Arthur Boehm

From Publishers Weekly

The Julia Child Award-winning author of The Foods of Greece returns with an equally engaging, personal take on the foods of Greece's many islandsDeach very different from the othersDstretching from Turkey to the Ionian Sea. Like Marcella Hazan, Kremezi has an informed and authentic voice that is gentle enough for beginners, and though her anecdotes and folklore add an inviting context and charm to this cookbook, it's the enticing recipes themselves that make it so winning. Lemons and legumes feature prominently in Greek-island cooking, as does seafood. Among the array of "uncomplicated" yet "sophisticated" dishes Kremezi features are Terrine of Fish with Leeks, Orange and Lemon and Black-Eyed Pea Salad with Herbs, Walnuts and Pomegranates. One might expect Baked Chickpea and Lamb Stew from Greece, but Pork with Cabbage made with tomatoes, red wine, and cinnamon clearly reflects a multicultural influence. An entire chapter on savory pies could almost stand alone with such tempting offerings as Finger-Sized Fried Green Pies, and another on breads includes Savory Cheese and Mint Muffins. Desserts that make excellent use of fresh fruit include Baked Apples with Dried Figs and Almonds in Sweet Wine Syrup and Cherry Spoon-Sweet Preserves. Kremezi consulted on the menu for New York's premier Greek restaurant, Molyvos, and a dozen or so of the restaurant's recipes are included in this standout volume. (Nov.)
Copyright 2000 Reed Business Information, Inc.

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Product Details

• Hardcover: 312 pages
• Publisher: Houghton Mifflin Harcourt (November 14, 2000)
• Language: English
• ISBN-10: 0395982111
• ISBN-13: 978-0395982112
• Product Dimensions: 10.3 x 7.8 x 1.1 inches
• Shipping Weight: 2.3 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (13 customer reviews)
• Amazon Best Sellers Rank: #248,654 in Books (See Top 100 in Books)
  • #14 in Books > Cookbooks, Food & Wine > Regional & International > European > Greek
  • #68 in Books > Travel > Europe > Greece

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Customer Reviews

Most Helpful Customer Reviews

84 of 85 people found the following review helpful:

5.0 out of 5 stars Excellent book especially for one cooking outside of Greece!, February 11, 2001

By 

Natalie Tzobanakis (Ithaca, NY, USA) - See all my reviews

This review is from: The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (Hardcover)

I got this book as a Christmas present, and I was very pleasantly surprised. Aglaia Kremezi has always had the reputation of a gourmet cook, so I felt intimidated to try any of her recipes, because I thought they would be quite complicated and easy to fail for a home cook. Quite the contrary!! This is an excellent book, with very detailed descriptions and insightful information on original Greek dishes (as a Greek who just moved to the US from Greece, I can say that this is the REAL thing, very far from anything touristy or artificial).

All the dishes I have tried until now have been a success, and two are the main reasons: 1. The recipes have been adapted to the modern way of cooking 2. The ingredients have also been adapted so that one can find them outside of Greece without compromising in taste or authenticity. There is also a very helpful list of US sources for original Greek products.

I definitely recommend this book! It's one of the best cookbooks I own -- and trust me, I own many...

50 of 50 people found the following review helpful:

5.0 out of 5 stars The Best of Island Cuisine, January 16, 2001

By 

[e-mail] (USA) - See all my reviews

This review is from: The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (Hardcover)

In this cookbook, Aglaia Kremezi not only compiles the best of the traditional recipes of the Greek islands, she also captures the essence of the islands themselves through well written, detailed, and interesting historical and geographical information.

This 298-page hardback begins with a comprehensive introduction to the islands of Greece. In addition to beautiful photographs, Kremezi provides a detailed description of each island and / or island group. The geography, history, and popular dishes are all highlighted, making the introduction alone a valuable reference tool.

The different types of food are divided among eight chapters; including appetizers, pitas and pies, seafood, meat, rice and pasta, vegetables, bread, and desserts. I really enjoyed the fact that each chapter is prefaced with additional reference information such as history, modern day adaptations, and substitutions for particular ingredients. In addition, background information is included with the recipes, which are not only delicious, but easy to prepare as well.

Another great feature of this cookbook is an A to Z glossary of Greek food terms. From Aleppo Pepper to Zante Currants, Kremezi clearly defines the traditional ingredients of the Greek islands. A Basic Preparations section offers recipes such as vegetable stock, tomato sauce, and yogurt that form the basis of many of the recipes offered. Most of the basic ingredients in this cookbook are readily available anywhere in the world, but Kremezi also offers substitutions for those ingredients that may be hard to find in your local grocery store. For ingredients that cannot be substituted, Kremezi provides a handy listing of Greek food suppliers from all over the country.

I highly recommend this cookbook not only because it is beautifully written, but also because the recipes are easy to prepare, flavorful, and truly capture the spirit of the Greek islands. In addition, the reference information included in this cookbook is superb.

29 of 29 people found the following review helpful:

5.0 out of 5 stars Almost like my wifes cooking, December 23, 2000

By 

Richard L. Smith (Tucumcari, NM USA) - See all my reviews

This review is from: The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (Hardcover)

My wife was born and raised in Athens, her mother was raised on the island of Kalymnos. This book was a trip down memory lane, with the bonus of including easy to follow recipes for some of the less well known but very tasty Greek foods. This book is an excellent read full of historical tidbits, beautiful photographs, and island lore. A very useful cookbook for anyone wanting a taste of the islands.