You may have heard by now that we’re hosting a culinary tour of the Greek Islands, and that for 9 days in September, we’ll be going off the beaten path with an itinerary filled with authentic food experiences.
As much as we wish it weren’t true, we know not all of you will be able to join us. We get it. Maybe you’re deathly afraid of flying. Maybe you already have plans for September 25. (Mary. Joan. Murissa. Talking to you.) Or maybe you don’t reserve your spot before the tour sells out. (It’s an intimate group limited to 10 guests at the most.)
Whatever the reason, we don’t want anyone to feel left out. That’s why we’re giving away a copy of The Foods of the Greek Islands by Julia Child Award winner Aglaia Kremezi.
In the book Time magazine called “the next best thing to a cruise through the Greek islands,” Aglaia Kremezi showcases the fresh, uncomplicated recipes—many of them vegetarian—that she collected from local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light, simple, and feature seasonal produce, fresh herbs, and fish.
Passed from generation to generation by word of mouth, most of these recipes have never been written. All translate easily to the North American home kitchen: Finger-Sized Fried Greens Pies; Onion, Tomato, and Feta Turnovers; Cod with Artichokes.
The food of the Greek Islands, which stretch from the Turkish shore to the eastern Ionian Sea, is simple but packed with flavor. Aglaia Kremezi has gathered over 150 recipes from these ancient, sunny lands and presented them with fascinating historical and cultural notes in The Foods of the Greek Islands, a landmark collection. The dishes she offers, such as Spaghetti with Lobster Sauce, Meatballs with Rice and Herbs in Lemon Broth, and Baked Mixed Vegetables, are as easy to prepare as they are wonderful to eat. Readers long hoping to find authentic recipes for the best Greek cooking, and those who enjoy fine Mediterranean food, should hail the book.
Beginning with island-by-island food profiles, the book then offers sections on meze, the famed small-dish appetizers; pitas and pies; entrees; seasonal salads; bread; and desserts. Welcome attention is also given to beans, rice, bulgur, and pastas, and dishes such as White Bean Soup with Wild Celery and Lemon, Bulgur with Chicken Liver and Currants, and Penne with Olive Oil and Toasted Cheese should become everyday and special-occasion household favorites. Bread and dessert recipes are equally satisfying: Kremezi’s Olive and Mint Bread and Saffron, Allspice, and Pepper Biscuits, among others, will please bakers amateur and pro, while the sweets, based on honey, fruits, nuts, and cheese, are similarly tempting. Illustrated with color photos, and with a comprehensive ingredient glossary, the book is a window on cooking few of us could enjoy until its much appreciated arrival. –Arthur Boehm
Filled with lush photographs and stories of island life, The Foods of the Greek Islands is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.
We think it’s the next best thing to being there.
- Contest closes May 31, 2015
- Open to U.S. and Canadian Residents Only.