From: The Real Greek

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Exploring Greek Cuisine

Greek cooking is simple at heart, based largely on quality ingredients that thrive on its land and swim in its seas. The books in this collection will arm you with recipes from the mainland and islands, and will tell you all you need to know about how the Greek diet has been shaped by religion, geography, and history.

My Big Fat Greek Cookbook

My Big Fat Greek Cookbook

Christos Sourligas and Evdokia Antginas

Author Christos Sourligas describes this book as “our family’s gift to the world.” Compelled to document his food-loving Greek-born mother’s recipes, Sourligas spent a year in her kitchen, learning her dishes (and much more besides). Woven among the recipes for taramasalata and pastichio are rich servings of history, humor, and the evident love of a son for his mother.

The Foods of Greece

The Foods of Greece

Aglaia Kremezi

If you want to understand Greek cooking culture, start with this book. The author gives detailed descriptions of a range of Greek ingredients (olives, tomatoes, Greek cheeses, breads, wild greens, almonds and walnuts, scented herbs and subtle spices…) and puts Greek food into context, from the time of Homer, to the Byzantine period, right up to contemporary times, explaining how the Greek diet has been shaped by religion, history, and geography. Recipes highlight the honesty, frugality and simplicity of Greek cooking.

The Real Greek

The Real Greek

Tonia Buxton

The Real Greek restaurants brought a taste of ‘proper’ Greek cooking to London's restaurant-goers. The recipes in this book, from author and restaurant consultant Tonia Buxton and the team, deliver sophisticated but easy-to-cook renditions of classic meze, grills, and salads. Try Grilled Halloumi, Dolmades, Gigandes Plaki, and lots more.

The Foods of the Greek Islands

The Foods of the Greek Islands

Aglaia Kremezi

Author Aglaia Kremezi has family roots that lie deep in the Greek islands. Her mother is from Kea, the Cycladic Island where Aglaia now lives and teaches about Greek food, her father from Andros. She describes this collection of recipes as “not an encyclopedia of Greek island cooking but a very personal selection from thousands I have collected over the years.” She tells the islands’ stories through its ingredients and recipes, its history, people, and the cultural influences from near and far. Informed and inspiring in equal measure.

Recently added cookbooks

Recipe of the Day

Recipe of the Day

Quesadillas

The Gate Easy Vegetarian Cookbook

Michael Daniel

"Tortillas are tasty and versatile, both at The Gate and at home. A quesadilla is basically Mexican cheese on toast, and it’s gorgeous. Quesadillas can be made into a more substantial meal by serving corn salsa and a guacamole with them." Adrian Daniel and Michael Daniel

Author spotlight

Michael Daniel

Michael Daniel

Michael, along with his brother Adrian, runs the acclaimed The Gate vegetarian restaurant in London, which opened in 1989, and still going strong (there are now four branches). The brothers have written two cookbooks: ‘The Gate Vegetarian’ and ‘The Gate Easy Vegetarian’ in which they explore their Indo-Iraqi heritage.

Nawal Nasrallah

Nawal Nasrallah

Nawal was born in Baghdad and now lives in the US. A food writer, food historian, and translator from Arabic to English, she is also an expert on modern Iraqi cuisine and its antecedents. Her book ‘Delights from the Garden of Eden’ was first published in 2003.

Regula Ysewijn

Regula Ysewijn

Regula Ysewijn is a Belgium-born expert on British food history and culture, a judge for 'Bake Off Flanders' and author of the popular blog Miss Foodwise. Her work is heavily inspired by Flemish Renaissance art. Her debut book 'Pride and Pudding' chronicles the history of British puddings.

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