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

This book is well-written. Instructions are easy to follow and "toothy" Sometimes you get the feeling the recipe author took the shortest path possible when writing the directions, not here. However, the directions aren't overly lengthy, just enough insight to ensure success. The photography is beautiful. I like the variations and background that accompany the recipes.

I wanted to make a special dinner for my boyfriend and chose a Greek theme, mainly using recipes from this book, inclduing Friend Zucchini and Cheese and Shrimp w/Tomato and Feta. The whole dinner was simple enough (and I am a novice cook) and the ingredients were easily available. There are also interesting tidbits for most of the recipes, making reading the cookbook as fun as cooking out of it. Best of all, the food was delicious, and he said it reminded him almost exactly of the food he ate during his trip to the Greek Islands last summer. I will definetly be turning to this cookbook again and again.

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...

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.

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.