A fascinating guide to the food and cooking of Greece, with an introduction to the regional classics, the ingredients, preparation techniques and seasonal guidance, and over 75 delicious and inspiring recipes shown in 450 colour photographs.
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Book Description
Editorial Reviews
About the Author
Jan Cutler is a freelance cookery editor and food writer who has contributed to many cookery books over the years, including Citrus, Cajun Cooking, Spring Cooking, Bread, Fresh & Raw and Tapas, all published by Lorenz Books. She is passionate about good food and creative cookery inspired by her Mediterranean travels, especially to Greece. Rena Salaman was born and grew up in Athens. Her childhood gave her an enthusiasm for the traditions of her native Greece and her passion for Greek food and cooking continued. She makes regular trips to family and friends in Athens and to the islands. She has written several books including the classic Greek Food, The Little Mediterranean Food Book, The Cooking of Greece and Turkey, Greek Island Cookery, Healthy Mediterranean Cooking and has contributed to many others. She also writes for House and Gardens and BBC Good Food magazines as well as the Financial Times. She has appeared on numerous radio and television programmes.
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Excellent,
This review is from: A Taste of Greece (Paperback)
I made numerous recipes from this book and they all came out as promised. The ingredients were readily available, plus the book has lots of nice photographs.
5.0 out of 5 stars
Excellent Cookbook!,
By Cathytg "cathytg" (California) - See all my reviews
This review is from: A Taste of Greece (Paperback)
I picked this up more or less at random from a bargain-books table, and somewhat to my shock it's excellent! the food photography is beautiful, and it contains a good mix of familiar and more unusual recipes -- and plenty of them. Everything I've made has turned out beautifully.
It's a large, coffee-table format book, so if you don't use a cookbook holder it might be hard to manage in the kitchen. And it includes both imperial and metric measures -- maybe originally intended for an English audience? -- so that's both cool and yet makes the recipes a little harder to scan. These are really my only quibbles -- A Taste of Greece has become my go-to Greek book, and my Greek-American husband gives it his approval as well.
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