Traditional Greek Cooking: The Food and Wines of Greece'. The book contains over 200 recipes, collected and tested by the author over a period of 40 years. With recipes and charming chapter introductions full of traditional and atmospheric detail, the book also gives guidance on regional variations and contains separate chapters on Greek fruits, cheeses, herbs and spices, and wines and how to select them.
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Garnet Publishing Ltd, UK, 1998
17.5 x 25 cm
Greece, with its hundreds of islands, has one of the richest cuisines among the Mediterranean countries - a cuisine that has been profoundly and vividly influenced by its long history, glorious culture, the nature of its climate, and the zest of its people for good living and good food. In every household in Greece the kitchen is a small temple dedicated to taste, fresh ingredients, wonderful flavours and true simplicity of cooking. This dedication, together with the disarming warmth and enthusiasm of Greek hospitality is beautifully evoked in George Moudiotis's delightful and extensive collection of traditional Greek recipes.
Each recipe is described in an easy and detailed way so that readers can produce a delightful Greek meal using ingredients readily available in most shops. The result is a comprehensive guide to authentic Greek cuisine that goes far beyond the standard fare of the tourist taverna. The book will attract anyone who has visited Greece and those who love Mediterranean cooking.
About the author
George Moudiotis was born in Thessaloniki in Greece and received his passion for cooking from his grandmother who was a true traditionalist. He moved to Britain at the age of nineteen and has spent over 40 years selecting and trying recipes from all parts of Greece on his many visits to his homeland in a lifelong love affair with Greek cooking and customs.
''Essential reading for lovers of Mediterranean food'', Town and Country Homes