Throughout history, Greek cooking has drawn upon influences ranging from the Arabic flavors of North Africa to the cuisine of the Sephardic Jews of Spain, resulting in a rich, diverse culinary tradition.  This family cookbook showcases dishes from the key regions of mainland Greece as well as the islands. The recipes are accompanied by fascinating historical notes and family anecdotes which bring to life the community spirit of Greek cuisine. 

Featured dishes include beloved favorites such as Dolmathakia me Rizi (Stuffed Grape Leaves with Rice), Makedonia Moussaka (Macedonian Lamb and Eggplant Casserole), and Koulourakia (Easter Cookies), as well as more unusual fare like Calamari Gemista Aphrodite (Aphrodite Stuffed Squid) and Asatakou Páros (Lobster Páros).  Of particular interest is a section on micro-brewed beers, regional wines, and ouzos. There are also 59 recipes for Greek cocktails, teas, coffees, and cool drinks.

Regional Greek Cooking includes more than 220 easy-to-follow recipes, glossaries of Greek cooking terms, wine terms, and ingredients and even detailed instructions and diagrams for wrapping dolmades!

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