<p/><br></br><p><b> About the Book </b></p></br></br>The best-selling collection of simple, seasonal recipes for the foods of the Greek Islands from a Julia Child Award-winner, available for the first time in paperback. <p/> "An astonishing collection . . . by the doyenne of Greek food writers." --<i>Food & Wine </i> <br><p/><br></br><p><b> Book Synopsis </b></p></br></br><b>The best-selling collection of simple, seasonal recipes for the foods of the Greek Islands from a Julia Child Award-winner, available for the first time in paperback.</b> <p/> In this book, called by <i>Time</i> "the next best thing to a cruise through the Greek islands," Aglaia Kremezi showcases the fresh, uncomplicated recipes--many of them vegetarian--that she collected from local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light, simple, and feature seasonal produce, fresh herbs, and fish. <p/> Passed from generation to generation by word of mouth, most of these recipes have never before been written down. All translate easily to the American home kitchen: Finger-Sized Fried Greens Pies; Onion, Tomato, and Feta Turnovers; Cod with Artichokes. <p/> Filled with lush photographs and stories of island life, <i>The Foods of the Greek Islands</i> is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.<p/><br></br><p><b> About the Author </b></p></br></br>A journalist and photographer, AGLAIA KREMEZI lives on the Greek island of Kea, where she teaches cooking to travelers. She is a contributing writer for <i>Saveur, Bon Appétit, Food & Wine, </i>and others. She is the author of <i>Vegetarian Mediterranean Feasts</i>. Her best-selling <i>The Foods of Greece</i> won the Julia Child Award.