To buy from a selection of online sources click here

Over 696 colour photographs
Over 1 illustrations
Over 160 recipes

• A collection of 160 wonderfully flavoured classic Greek recipes using popular traditional ingredients



• Over 700 colour photographs, with stunning pictures of every finished dish



• Easy-to-follow illustrated step-by-step instructions to ensure perfect results every time



• Delicious recipes for every occasion - mezes, family meals, summer barbecues and celebrations



• Complete nutritional information for every recipe

The food and cooking of Greece is a culinary heritage shaped by the the sun, the sea and the rich Mediterranean land. It makes full use of ripe summer fruits, herbs and vegetables, particularly tomatoes and olives, to produce the foundations of dishes that are healthy and bursting with flavour, mixing these basics with signature ingredients plucked straight from the surrounding landscape - succulent lamb; freshly-caught fish, such as swordfish, hake, tuna and squid; yogurt; feta cheese, and bread baked slowly in smokey local ovens.

This book is all about translating and recreating the evocative tastes, textures and traditions of Greek food and cooking easily and simply into your own kitchen.

The introductory section of this book opens with a history of Greek cuisine and its regional influences, and then gives full details of how to choose and store the best ingredients and how to prepare these foods in the traditional method, using traditonal equipment and techniques.

Then the recipes section offers 160 authentic dishes, both classic and modern - mezes, soups, main meals, vegetable dishes and desserts. Every recipe is tested for the modern kitchen and uses ingredients that can now be found in the local supermarket. All recipes are illustrated step by step, demonstrated visually so they are easy to follow and copy with confidence, and there is a glorious photograph of every finished dish, to show the reader exactly what to aim for.

Mezes include such delights as Aubergines with Tomato Topping, Stuffed Vine Leaves with Rice and Spring Herbs, and Fried Squid. For the main meal, there are wonderful dishes such as Spring Lamb Casserole with Fresh Peas, and Veal Escalopes from Corfu. For those with a sweet-tooth, mouthwatering specialities such as Walnut Cake and Sifnos Cheese and Honey Tart are served for dessert.

This glorious book will allow you to recreate the flavours, aromas and colours of sunny Greece and its neighbouring islands in your own cooking and entertaining.

About the Authors

Jan Cutler - Contributing Editor

Jan Cutler is a freelance cookery editor and food writer who has contributed to many cookery books over the years, including Citrus, Cajun Cooking, Spring Cooking, Bread, Fresh & Raw and Tapas, all published by Lorenz Books. She is passionate about good food and creative cookery inspired by her Mediterranean travels, especially to Greece. Jan is fascinated by how a country's culture and history affects its cuisine, and is particularly interested in healthy eating using fresh produce cooked imaginatively. Jan lives in Cornwall, England, where she enjoys locally grown organic food and fish caught from the nearby waters, and she visits the Mediterranean with her family whenever they can.