More than 150 color photographs and sidebars bring to life Greece's unique and historical food culture. Seventeen chapters organized by ingredients such as lamb, herbs, artichokes, and cheese touch down all over Greece's dramatic geography of mountains, coastal lands, and fertile alluvial plains. This ingredient-driven volume at once meets a growing interest in Greek cooking and serves as a homecoming for all those of Greek descent.

Includes index.

Salads -- Rusks -- Meze -- Cheese and eggs -- Greek country soups -- Plenty of vegetables -- Ladera -- Artichokes -- Bean cuisine -- Pasta and rice -- Flatbreads and savory pies -- Gifts from the sea -- Octopus -- Country chickens and game birds -- Lamb, goat, and rabbit -- Pork and beef -- The fruits of the harvest -- The Greek sweet tooth -- Greek cheese.