Greek Cookbook: 50 Authentic Recipes from Athens to Crete

Greek home cooking, from the tavernas of Athens to the kitchens of Crete, in one practical book. It gathers 50 dishes Greek families have cooked for generations: meze such as tzatziki, dolmades and spanakopita; soups like avgolemono and fasolada; island seafood; moussaka, pastitsio, souvlaki and slow-cooked kleftiko; breads such as koulouri and tiropita; and sweets from baklava and galaktoboureko to loukoumades. Every recipe gives the Greek name and the region it comes from, clear step-by-step instructions, both metric and US measurements, a chef's note on its history, and a full-color illustration of the finished dish. The appendices add conversion tables, a guide to Greece's PDO ingredients such as feta, graviera and masticha, and menu ideas with wine pairings. Book 2 of the World Kitchen Series.