How Do I
Greek Food & Cooking
See also: Mideastern Food & Cooking
Selected Books
For additional titles browse the catalog under the subject Greek Cookery
Alexiadou, Vepha
Vefa's Kitchen
Vefa Alexiadou is Greece's most loved and respected home cook and author of thirteen best-selling cookbooks. Vefa's Kitchen is a 704 page Greek bible with over 800 simple and healthy recipes, including many vegetarian dishes and regional specialities. Phaidon is that wonderful publisher that brought us the Spanish 1080 Recipes and the Italian The Silver Spoon.
Vefa's Kitchen
Vefa Alexiadou is Greece's most loved and respected home cook and author of thirteen best-selling cookbooks. Vefa's Kitchen is a 704 page Greek bible with over 800 simple and healthy recipes, including many vegetarian dishes and regional specialities. Phaidon is that wonderful publisher that brought us the Spanish 1080 Recipes and the Italian The Silver Spoon.
Barron, Rosemary.
Flavors of Greece
TX723.5.G8 B37 2004
Rosemary Barron, founder of one of Greece's foremost cooking schools, embarks on an exploration of the Greek kitchen via the markets--filled with glossy vegetables and lush fruits, sea-fresh fish and crumbly cheeses--and over 250 recipes for the culinary delights this intriguing country has to offer.
Flavors of Greece
TX723.5.G8 B37 2004
Rosemary Barron, founder of one of Greece's foremost cooking schools, embarks on an exploration of the Greek kitchen via the markets--filled with glossy vegetables and lush fruits, sea-fresh fish and crumbly cheeses--and over 250 recipes for the culinary delights this intriguing country has to offer.
Harris, Andy
Modern Greek: 170 Contemporary Recipes from the Mediterranean
TX723.5.G74 H37 2002
Andy Harris is an Englishman who has spent much time in Greece ever since he was a kid. In this collection you will find old classics as well as interesting new (perhaps only to non-Greeks) recipes.
Modern Greek: 170 Contemporary Recipes from the Mediterranean
TX723.5.G74 H37 2002
Andy Harris is an Englishman who has spent much time in Greece ever since he was a kid. In this collection you will find old classics as well as interesting new (perhaps only to non-Greeks) recipes.
Hoffman, Susanna
The Olive and the Caper: Adventures in Greek Cooking
TX723.5.G8 H64 2004
This very hefty book by a chef and anthropologist is a joy to peruse: when you get tired of reading recipes, you can switch to the side columns on the food and the country.
The Olive and the Caper: Adventures in Greek Cooking
TX723.5.G8 H64 2004
This very hefty book by a chef and anthropologist is a joy to peruse: when you get tired of reading recipes, you can switch to the side columns on the food and the country.
Kochilas, Diane
The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages
TX723.5.G8 K595 2001
If you want to learn how they eat in Greece, in the past and present and in each region of the country, pick up this extensively researched volume, considered a landmark for Greek cookbooks in the U.S.
The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages
TX723.5.G8 K595 2001
If you want to learn how they eat in Greece, in the past and present and in each region of the country, pick up this extensively researched volume, considered a landmark for Greek cookbooks in the U.S.
Kochilas, Diane
The Greek Vegetarian: More than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece
TX837.K63 1996
Greece is a vegetarian's delight, with many recipes using grains, greens, beans, eggplant and tomatoes.
The Greek Vegetarian: More than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece
TX837.K63 1996
Greece is a vegetarian's delight, with many recipes using grains, greens, beans, eggplant and tomatoes.
Kochilas, Diane
Meze: Small Plates to Savor and Share from the Mediterranean Table
TX740.K635 2003
If you like tapas and antipasti, this is the Greek cookbook for you!
Meze: Small Plates to Savor and Share from the Mediterranean Table
TX740.K635 2003
If you like tapas and antipasti, this is the Greek cookbook for you!
Kremezi, Aglaia
The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
TX723.5.G8 K655 2000
Aglaia Kremezi, who won a Julia Child award for her Foods of Greece, concentrates this time on the uncomplicated food of the islands, with chapters on meze, savory pitas and pies, and seasonal salads as well as meats, seafoods, and bread.
The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
TX723.5.G8 K655 2000
Aglaia Kremezi, who won a Julia Child award for her Foods of Greece, concentrates this time on the uncomplicated food of the islands, with chapters on meze, savory pitas and pies, and seasonal salads as well as meats, seafoods, and bread.
Return to the topWeb Sites
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About.com: Greek Food
Recipes, resources and articles about Greek food and cooking from Nancy Gaifyllia, a writer, interpreter, and translator who has lived in Greece for more than 30 years. -
All About Greek Wine
All About Greek Wine, a joint venture of twenty three of the most prestigious wineries of Greece, is dedicated to promoting top quality Greek wine in the North American market. Extensive information on the Greek wine sector, Greek family-owned wineries, wine regions, native Greek grape varieties, history of Greek wine, harvest reports, current events, press and media coverage. -
Epicurious: Greece: Aglaia Kremezi Shares Her Country's Bounty
"The award-winning cookbook author, journalist, and teacher shares her favorite culinary spots." -
GreekCuisine.com
Recipes, cookbooks, and restaurants. Includes many recipes arranged by course -
Greek-Recipe.com
Browse recipes by course, alphabetically, or search by term. -
A Guide to Greek Food
All you need to know about Greek eating and cooking and maybe more... by Matt Barrett. Matt also writes a Greek travel guide. -
Lesvos
This is a website for the Greek Island Lesvos.-
Ouzo
Learn about the anise flavored liquor from Lesvos -
Sardeles Pastes
"The snack of choice with ouzo is Sardeles Pastes. These are the sardines that have been caught that morning, salted on the boat and served that night."
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Ouzo
Pittsburgh Region
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Pittsburgh Post-Gazette: The other Greek cheeses: Feta is best known, but the variety is endless
"Unlike most Western cheeses, Greek cheeses are made from goat's or sheep's milk or a combination. Cow's milk cheeses are rare since historically, Greece's hilly topography made raising large cattle herds difficult." -
St. Nicholas Greek Food Festival
An annual event the first week in May across from the Carnegie Museum of Natural History in Oakland neighborhood of Pittsburgh.
