Description

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Greek meals, whether enjoyed at home, in a taverna or in a restaurant, are a joyful celebration of local ingredients, history and culinary tradition that spans generations of ingenious cooks. Islanders rejoice at the prospect of all those shining courgettes and regal purple aubergines; the green beans of all kinds; the okra; the fat, sweet tomatoes; and the light-green long peppers that are indispensable for that Pelion speciality, spetzofai. Greek cuisine is centred around vegetables and other simple, fresh ingredients - and quality produce is at its heart. This shared gastronomic culture explains the emotional significance of Greek food for Greeks. In Rena's words, "We have all eaten the same food; our mothers and grandmothers all cooked the same food. And now, probably, we cook the same food " This glorious new book, an updated and expanded edition of her best-selling original, explores the classic regional dishes of Greece and the islands through the changing seasons.

About the Author

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Rena Salaman was born and grew up in Athens, and spends every summer on the island of Alonnisos. Her passion for Greek food and cooking has remained unabated and she has written highly regarded books on Greek and Mediterranean food. She has written for leading newspapers and magazines, and appeared on radio and television.