Co-authored by Theodore Kyriakou, The Real Greek himself, and Charles Campion. The county and its home cooking are superbly illustrated in the evocative photographs of Jason Lowe.
This collection of Greek home-cooked dishes ranges from classics such as stuffed vine leaves, moussaka and halva, to more unusual dishes such as Christmas pork with figs, yogurt bread and preserved sour cherries. But it is not just food for the stomach - it's food for the soul as well - because meal times in Greece are steeped in tradition. Through myths, anecdotes and descriptions of the country, the author gives readers a taste of how culture and religion have shaped the country's cuisine. All the recipes have been tested in a domestic kitchen. 192 pages, 120 colour photos
