Greece: The Cookbook
Greek cooking offers healthy, tasty dishes designed to be savoured slowly with good wine in pleasant company
Greek
The culture and history of Greece are deeply embedded in the recipes. And even the briefest look into the history of Greek cuisine reveals a gastronomic tradition not just a few centuries old, but with roots reaching back to the dawn of Western civilization, which began on the shores of the Aegean archipelago.

The development of Greece's cuisine was influenced by many factors, the most important being its remarkable geography and topography. High mountain ranges, isolated valleys and a long coastline create Greece's unique microclimates, which account for the wide diversity of ingredients and local variations in the traditional diet and cuisine.

The staples of Greece today are the same as they have been for centuries: cereals, beans, greens, herbs, the olive and its oil, figs, grapes, wine, and cheese. Mediterranean food as we know it today was born in Greece. In the eighth century bc, the Hellenic Greeks began to settle in other areas of the Mediterranean basin.

They planted vineyards and olive trees and made wine and olive oil. Their colonies became wealthy centres of commerce and culture, and oil, cereals, and wine became the fundamentals of the diet of civilized man.

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Greece: The Cookbook

Greece: The Cookbook is the definitive work on the rich and fascinating cooking of modern Greece.

Greece: The Cookbook is the first truly comprehensive bible of Greek food in English. Rapidly increasing in popularity, Greek food is simple to prepare, healthy and delicious, and, more than most other cuisines, bears all the hallmarks of the rich cultural history of the land and sea from which it is drawn. It is the original Mediterranean cuisine, where olive oil, bread, wine, figs, grapes and cheese have been staples since the beginnings of Western civilization. With hundreds of simple recipes by Vefa Alexiadou, the authoritative grand dame of Greek cookery, the book also includes information on regional specialities, local ingredients and the religious and historical significance of the dishes, and is illustrated with 230 colour photographs. Greece: The Cookbook is the definitive work on the rich and fascinating cooking of modern Greece.