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The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean Hardcover – November 14, 2000

4.4 out of 5 stars 237 ratings

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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.

Product details

  • Publisher ‏ : ‎ Houghton Mifflin Harcourt; 2nd prt. edition (November 14, 2000)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 298 pages
  • ISBN-10 ‏ : ‎ 0395982111
  • ISBN-13 ‏ : ‎ 978-0395982112
  • Item Weight ‏ : ‎ 2.54 pounds
  • Dimensions ‏ : ‎ 7.75 x 1 x 10.25 inches
  • Customer Reviews:
    4.4 out of 5 stars 237 ratings

About the author

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AGLAIA KREMEZI was born in Athens where she lived and worked as a photographer, journalist and editor before devoting her time entirely to food writing, cooking, and studying the history of the cuisines of the Mediterranean.

Thirteen years ago she moved with her husband to Kea, an island of the Cyclades. She gardens, cooks, writes and teaches cooking to travelers at www.keartisanal.com .

She blogged at the Atlantic Monthly Food/Health site, and writes regularly in Greek, European and American publications: Saveur, LA Times, Gourmet, BBC Good Food magazine, Bonne Appetit, Food and Wine, Food Arts, epicurious.com, etc. She has been a guest lecturer at the Culinary Institute of America, in Greystone, Napa, and also taught at Macy’s Degustibus, at the French Culinary Institute and many other US cooking schools.

She won the Julia Child award for her first book The Foods of Greece (Stewart, Tabori & Chang, 1993). Her upcoming book Vegetarian Mediterranean Feasts (STC/Abrams) is coming out in October 2014. Mediterranean Hot and Spicy (Broadway) is her latest book, while her best-selling The Cooking of the Greek Islands (Houghton Mifflin) will be re-launched in in paperback the spring of 2015.

She is a consultant at Zaytinya, Jose Andres’ acclaimed Greek and Middle Eastern restaurant, in Washington DC.

Website/blog: www.aglaiakremezi.com

Customer reviews

4.4 out of 5 stars
4.4 out of 5
237 global ratings

Top reviews from the United States

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Top reviews from other countries

Amazon Customer
5.0 out of 5 stars A great book
Reviewed in the United Kingdom on July 7, 2019
3 people found this helpful
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Debbie Young
5.0 out of 5 stars Beautiful book
Reviewed in the United Kingdom on October 9, 2020
One person found this helpful
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Amazon Customer
5.0 out of 5 stars Wonderful evocative recipes and interesting histories
Reviewed in the United Kingdom on September 12, 2009
22 people found this helpful
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eleonora s.
3.0 out of 5 stars Nice book, but it seems to me not different ...
Reviewed in the United Kingdom on November 18, 2015
4 people found this helpful
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Amazon Customer
5.0 out of 5 stars Perfect! It combines food with tradition and culture
Reviewed in the United Kingdom on November 11, 2019