5 of 5 people found the following review helpful
life beyond souvlakia,
This review is from: Culinaria Greece (Culinaria) (Flexibound)
This has everything that a book on regional cookery of Greece should have: stunning photography, charming anecdotes, a smattering of history, background information on everything from aubergines to yoghurt and above all recipes, lots of them.The author, a journalist born in Thessaloniki is very well placed to give a passionate but educated view of her native country's cuisine. To do this without falling into the trap of concentrating on the "typical" dishes served in tourist restaurants from every package tour island takes more than just journalistic intuition; it also takes a nationalistic pride in even the most humble of dishes, a trait sadly lacking in many similar recipe books.
Marianthi Milona's book, like a lavish meze table, is one to be dipped into from time to time. Whether the reader's quest is for the simplest of salads or something more esoteric such as eel in blackberry sauce or braised wild goat from Crete he or she will be amply rewarded. It is at home next to the barbecue while we await our sub Mediterranean summer as it is in the kitchen to faithfully recreate those meals tasted on distant holidays. And, very helpfully the index gives both Greek names of dishes and their English translations.