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Stretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek Islands have been the crossroads of the Mediterranean since the time of Homer and bost some of the most intriguing food in the world. Simple but never plain, the cooking of the islands rely on flavorful ingredients rather than complicated techniques, making extendsive use of seasonable vegatables, fresh herbs, grains and beans, olives and olive oil, cheeses and fish. Inflected with subtle Italian and Eastern accents, the cuisine is at once straightforward and sophisticated. This is the first extensively researched cookbook in English to record rhe cooking of the Greek Islands. Aglata Kremezi has spent the last eight years collecting recipes from island women, fishermen, and bakers and adapting them for American kitchens. Passed from generation to generation by word of mouth, most of the recipes had never before written down.
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