The Foods of the Greek Islands

A winner of the Julia Child Award for her previous Greek cookbook has collected the recipes of Greek women she has met in eight years of travels all over the country. Recipes include Tomato Patties from Santorini; Spinach, Leek, and Fennel Pie from Skopelos; Greens and Potato Stew from Crete; and Rolled Baklava from Kos. Chosen by the New York Times as one of the best cookbooks of 2000. The book is lavishly illustrated with photographs of the food, people, and scenes of Greece. Copyright (C) Muze Inc. 2005. For personal use only. All rights reserved.