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.

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 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.

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.