• The Foods of the Greek Islands

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An international authority on Greek food, Aglaia Kremezi spent the past eight years collecting recipes from the Mediterranean. Light and healthy, simple but never plain, these dishes make extensive use of produce, herbs and fish. Passed down by word of mouth, most have never before been written down until now. Illustrated with color photographs of islanders preparing their specialties and filled with stories of history and customs, The Foods of The Greek Islands is for all cooks and travelers who want to experience this cuisine firsthand.
Hardcover. 312 pages.
Houghton Mifflin
H 10” W 7.40” D 1.10”
2.40 lbs

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