Culinary Voyage Around the Greek Islands

Celebrates Greek cook and food writer Theodore Kyriakou is fascinated by the rich diversity of simple food that the Greek islanders have devised, despite having to work with a very restricted palette. Where islands have their own particularly fascinating ingredients, he examines these in details, as well as providing traditional and original recipes using them. These include such mouthwatering dishes as Bougatsa (savoury warm filo pie), Santorinian roast tomatoes, peppers and cinnamon, lamb baked in pepper and Red mullet, lentils and warm parsley salad. With fabulous photography of the food and the island scenery, the book is conceived as a day under sail, taking in the rhythm and needs the day, as well as a scene of the natural changing seasons.