Greek Island Cookery

Sparkling with typical Greek vitality, GREEK ISLAND COOKERY captures the essence and wonderfully varied cuisine of the islands in a collection of recipes fragrant with sun-dried herbs and pungent with strong local flavours such as citrus juice, feta and thyme-scented honey. In her travels among the islands, Rena Salaman, who lives on one of the lesser-known islands herself, has collected delicious local specialties from well-known islands such as Santorini, Mykonos, Corfu and Crete as well as tiny undiscovered islands. Linda Smith's evocative watercolours, painted while travelling with the author, evoke the atmosphere of the islands: their bustling markets; their tavernas overhung with shady vine trellises; their fishing villages with the morning catch laid out fresh on the quay, all against the constantly changing background of the sea. GREEK ISLAND COOKERY will appeal not only to food lovers, but will bring back memories of the islands that float like blooms in the Aegean to anyone who has spent their holidays there. The book's chapters are divided by the island - from Cyclades, try Kaparofylla (a salad of caper leaves); from Sporades, try Tyropitta Alonnisiotiki (Alonnisian Cheese Pie); from the North Aegean Islands, try Htapothi Stifatho (Casserole of Octopus with Little Onions); from Saronikos, try Arnaki Fricassee (Lamb and Romaine Casserole); from Dodecanese, try Kythonia Sto Fourno (Baked Quinces); from Crete, try Fasolatha (Cannellini Bean Soup); and from The Ionian Islands, try Karythopitta (Walnut Pie). You'll feel as if you've been to the islands themselves.