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• Kremezi, Aglaia

Aglaia Kremezi, a frequent contributor to Gourmet and an international authority on Greek food, spent the past eight years collection the fresh, uncomplicated recipes of the local women, as well as of the fishermen, bakers and farmers. Like all Mediterranean food, these dishes are light and healthful, simple but never plain, and make extensive use of seasonal produce, fresh herbs and fish. Passed from generation to generation by word of mouth, most have never before been written down. All translate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Pork Stew from Crete; Spinach, Leek and Fennel Pie from Skopelos; Rolled Baklava from Kos.

1. Anonymous User on 5/28/2008, said:

Highly recommended. Fabulous book accurately describing Greek cuisine and in Greek one would say "poli kalo!" meaning very good. I spent 6 summers in the Greek islands in the late 90's and early 2000 and your recipes made my senses go back to wonderful memories. Bravo Aglaia! Mona Cladis

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