The Foods of the Greek Islands


by Aglaisa Kremezi, Houghton Mifflin, first printing, 2000. Hardback with DJ, 298 pages. Subtitled Cooking and Culture at the Crossroads of the Meditteranean. Handsome book. Coated stock paper. Color photographs throughout. The author is a Julia Child Award winner for her first book, The Foods of Greece, and she spent eight years for this followup effort collecting recipes from Island women, fishermen and bakers." According to the DJ copy, the result "is the first extensively researched cookbook in English to record the cooking of the Greek Islands. " Pristine copy. VG+/VG+.

Add to Cart:

  • 1 Units in Stock