Rena Salaman’s wonderful book is packed with Greek dishes passed through the generations, made with Mediterranean ingredients with a seasonal focus, and all revolving around quality produce. These are all highly accessible (and delicious) recipes that you will be sure to want to make time and time again.

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 "This book showcases the very essence of the cuisine from my experience during a long lifetime of cooking, eating and writing about Greek food. Yiamas!”

Most popular

‌‌‌‌‌

Features & Stories

Author Profile: Rena Salaman

ckbk met with Rena Salaman, author of The Food and Cooking of Greece, to explore her favorite Greek dishes, culinary trends she finds intriguing, and her cherished childhood memories tied to Greek cuisine.