Leivaditaki grew up on the island of Crete helping at a family-run taverna, with many of these recipes inspired by the dishes she learnt there from her grandparents. Inspired by her travels and family gatherings, the recipes and stories Diane Kochilas shares in My Greek Table celebrate the variety of food and the culture of Greece. Absolutely packed with recipes and a lot of supporting text about regional variations in the food of the country too.

Be inspired by our selection of cookbooks and gifts filled with delicious Greek recipes and stories. Names of dishes are given in modern Greek language as well as in English, with helpful phonetic spellings. Here, Kochilas will marry lore to lesson and recipe to interview: we’ll meet a 101-year-old weaver—the best on the island—and taste the combinations of herbs that he cooks with and that he believes give him life.How To Roast a Lamb is not only a cookbook but also a memoir of the chef making it much more than just a cookbook. In this case, she points to a 700-page classic that is as much of a travel adventure story as it is a comprehensive manual for Greek cooking.

The pages are overflowing with accessible, everyday food ideal for home cooks as well as tips that are handy for cooking any number of other cuisines too. Browse our wonderful collection of vacation properties, and let the BlueVillas concierge team help you design your personalized stay at the villa of your choice. There are recipes for everything from appetizers to desserts, and it includes a comprehensive appendix with information on Greek coffee and wines; how to work with phyllo, kadaife, and grape leaves; and how to prepare squid, mussels, and artichokes. Ikaria is mythical, beautiful, enigmatic—and, as we learned after reading the New York Times article about it, a place where residents live unaccountably long lives. They have been honed by an experienced cook to give readers a Greek dish perfect for any and all occasions.Many of the central dishes of both Cretan and all Greek food are vegetables and there is a variety in the style of the cuisine - epitomised by the meze - lots of little plates of various flavours all passed around the table. This cookbook features recipes with lesser-used parts of animals, which may be uncomfortable for some. As with all Mediterranean food, the dishes are stupendously light, simple and bring seasonal fresh produce right to the centre of the dinner table. An award-winning author, journalist, and cooking instructor, Aglaia Kremezi, brings clarity and simplicity to each of the recipes.