Greek food, born of the land where sun meets sea, is built on the delicious, healthy pillars of abundant fresh vegetables and fish, olive oil, whole grains, legumes, artisanal cheeses, and fruit--accompanied by an occasional glass of wine. This food's everlasting appeal is captured in the recipes and gorgeous photographs of Yassou, inspired by the spirit of the word used to greet a loved one or a friend, perhaps when inviting them to share a bite.

From beloved mezes like Tzatziki, Fried Zucchini, and Shrimp Saganaki through a menu of stuffed vegetables, soups for all seasons, grilled mains like souvlaki, and savory pies like Spanakopita, these 80 must-make dishes are steeped in tradition and as easy to prepare as they are thoroughly pleasurable to serve and eat.

Named a Best Cookbook of the Year by the Los Angeles Times, Esquire, NPR, and Table Magazine * A Jamie Oliver Cookbook Club Pick

HALLOUMI FRIED CHICKEN * BAKLAVA FRENCH TOAST * SPANAKOPITA FRITTERS * WATERMELON-FETA-CUCUMBER SALAD * CHAMOMILE-HONEY CAKE * AND SO MUCH MORE

From the award-winning author of Nistisima, fresh, refreshing, simple Greek-inspired recipes that bring big Mediterranean flavor every time.

Full of simple Mediterranean recipes perfect for weeknight cooking and effortless weekend meals alike, Greekish is inspired by beloved author Georgina Hayden's Greek-Cypriot roots and travels. After a lifetime of collecting favorite dishes that are easy to throw together, bursting with flavor, and sure to be cooked on repeat in countless kitchens, Georgina has homed in on the best ways to balance fresh, hearty ingredients with traditional methods-always keeping them easy, delicious, and balanced.

Leaning on familiar Mediterranean ingredients like olive oil, herbs, halloumi, tahini, and honey, Georgina offers hero recipes like crispy cauliflower with herby dressing, chicken thighs with figs and olives, and baklava French toast to provide both classic combinations and plenty of Greek-influenced dishes with playful, modern twists. With fewer ingredients and less stress, Greekish delivers beloved Mediterranean flavors and satisfying, craveable meals every time.

INSTANT NEW YORK TIMES BESTSELLER

Diane Kochilas' new cookbook that brings the plant-based cuisine of Ikaria to your dinner table.

Ikaria is an island in Greece where people live to a ripe old age, sometimes living well past 100. Diane Kochilas, host of the television series My Greek Table, is a daughter of Ikaria. The Ikaria Way is her latest cookbook and is filled with easy, contemporary recipes rooted in her background and steeped in the ancient Greek traditions of plant-based cuisine.

As Diane says, Greeks are almost vegan, but they'd never call themselves that. The array of plant-based dishes in the Greek diet is unsurpassed anywhere else in the Mediterranean. Diane's pantry, and the one she suggests for readers, is culled from the traditions of the Mediterranean and is full of ingredients that have long given food its flavor: herbs, olive oil, nuts, and more. The recipes in The Ikaria Way are simple, almost entirely plant-based, prepared with real food and almost nothing processed, save for the occasional can of tomatoes. Readers will love meze like smoked eggplant with tahini and walnuts or baked chickpeas and pumpkin patties. There are wonderful salads combining strawberries and asparagus and robust mains like white bean stew with eggplant.

The Ikaria Way brings the healthy-eating recipes of an ancient island to readers everywhere. It is destined to take its place alongside Diane's other books on the shelves of all good home cooks who want healthy eating and robust, delicious flavors on the same plate.

Greece: The Cookbook is the definitive work on the rich and fascinating cooking of modern Greece.

Greece: The Cookbook is the first truly comprehensive bible of Greek food in English. Rapidly increasing in popularity, Greek food is simple to prepare, healthy and delicious, and, more than most other cuisines, bears all the hallmarks of the rich cultural history of the land and sea from which it is drawn.

It is the original Mediterranean cuisine, where olive oil, bread, wine, figs, grapes and cheese have been staples since the beginnings of Western civilization. With hundreds of simple recipes by Vefa Alexiadou, the authoritative grand dame of Greek cookery, the book also includes information on regional specialities, local ingredients and the religious and historical significance of the dishes, and is illustrated with 230 colour photographs.

Yiayia: Regional Recipes and Stories from Greece's Grandmothers showcases regional Greek cookery and features sharing and feasting dishes, mainly vegetarian, from the kitchens of grandmothers across Greece.

Think stuffed courgettes from Lesvos. A Tinian fourtalia. Corfiot spicy bourdeto stew. Ionian pasta dishes. Cretan Dakos salad. Watermelon cake from Milos. Despite its popularity, what people know of Greek cuisine is still fairly limited when considering the breadth and diversity of dishes you can find in homes across its 6,000 islands and mainland. Yiayia will map out the diverse dishes of Greece -- far beyond the most commonly-known Moussaka, Greek Salad, and tzatziki dip - through the fascinating recipes and stories of its Yiayiades.

With stunning location photography and heartwarming interviews, you can discover the true food of Greece and the characterful grandmothers behind it.

Celebrity chef and award-winning cookbook author Diane Kochilas presents a companion to her Public Television cooking-travel series with this lavishly photographed volume of classic and contemporary cuisine in My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours.

Inspired by her travels and family gatherings, the recipes and stories Diane Kochilas shares in My Greek Table celebrate the variety of food and the culture of Greece. Her Mediterranean meals, crafted from natural ingredients and prepared in the region's traditional styles--as well as innovative updates to classic favorites--cover a diverse range of appetizers, main courses, and desserts to create raucously happy feasts, just like the ones Diane enjoys with her family when they sit down at her table.

Perfect for home cooks, these recipes are easy-to-make so you can add Greece's delicious dishes to your culinary repertoire. With simple-to-follow instructions for salads, meze, vegetables, soup, grains, savory pies, meat, fish, and sweets, you'll soon be serving iconic fare and new twists on time-honored recipes on your own Greek table for family and friends, including:

-- Kale, Apple, and Feta Salad
-- Baklava Oatmeal
-- Avocado-Tahini Spread
-- Baked Chicken Keftedes
-- Retro Feta-Stuffed Grilled Calamari
-- Portobello Mushroom Gyro
-- Quinoa Spanakorizo
-- Quick Pastitsio Ravioli
-- Aegean Island Stuffed Lamb
-- My Big Fat Greek Mess--a dessert of meringues, Greek sweets, toasted almonds and tangy yogurt

Illustrated throughout with color photographs featuring both the food and the country, My Greek Table is a cultural delicacy for cooks and foodies alike.

Simple, fresh Greek cooking from Mina Stone

The second book in the Olive Oil and Vinegar Lovers' cookbook series made with specialty olive oil and balsamic vinegars in mind.

With just two types of olive oil--Eureka Lemon Fused and Garlic Infused--and two balsamic vinegars--Apricot White Balsamic and Black Cherry Dark Balsamic--you can produce all fifty of the classic Greek recipes featured in Greece: Recipes for Olive Oil and Vinegar Lovers.

This full-colour book includes recipes for appetizers, soup and salad, mains, and sweets, and also offers five full menus for planning a spectacular dinner party. You'll find all your favourite classic rustic Greek dishes here, including avgolemono, saganaki, traditional Greek salad, zucchini fritters, calamari, tzatziki, moussaka, souvlaki, fresh pita bread, homemade Greek yogurt, traditional honey pie, loukoumades, baklava, and more--all accompanied by stunning photography.

The remote and lush island of Ikaria in the northeastern Aegean is home to one of the longest-living populations on the planet, making it a blue zone. Much of this has been attributed to Ikaria's stress-free lifestyle and Mediterranean diet: daily naps, frequent sex, a little fish and meat, free-flowing wine, mindful exercise like walking and gardening, hyper-local food, strong friendships, and a deep-rooted disregard for the clock.

No one knows the Ikarian lifestyle better than Chef Diane Kochilas, who has spent much of her life there. Capturing the true spirit of the island, Kochilas explains the importance of shared food, the health benefits of raw and cooked salads, the bean dishes that are passed down through generations, the greens and herbal teas that are used in the kitchen and in the teapot as medicine, and the nutritional wisdom inherent in the ingredients and recipes that have kept Ikarians healthy for so long.

Ikaria is more than a cookbook. It's a portrait of the people who have achieved what so many of us yearn for: a fuller, more meaningful and joyful life, lived simply and nourished on real, delicious, seasonal foods that you can access anywhere.

Theo's delicious recipes evoke a sense of connection to nature, seasonality, abundance, and sociable eating. Fresh ingredients sing from the plate, from juicy watermelon and glossy kalamata olives, to fragrant oregano-roasted lamb and delicate vine-leaf-baked branzino. Meze features mouth-watering small plates for sharing from creamy whipped dips to meatballs. The sea is woven into Greek culture and seafood is a staple; enjoy the freshest fish and shellfish cooked simply and served with a squeeze of lemon juice. Meat is a huge part of the Greek diet--rabbit, goat, chicken, and lamb are the mainstay, with pork enjoyed at Easter celebrations. Cooking over charcoal is part of daily life. The Cypriots use a large rotisserie famous for its souvla (long skewer), while mainland Greece make souvlaki and both charcoal grilled and oven-roasted dishes are included here. Greek yogurt, along with artisan cheeses (feta, halloumi etc.) can be eaten hot (saganaki) or shaved into vibrant salads and the traditions of 'horta' means there are plenty of vegetable dishes to enjoy. Finally, Greek desserts are often just a sweet note to savor with a bitter black coffee or come sundown you may prefer a Greek-inspired cocktail such as an Ouzo Sour.

Traditional Greek foods have always been Maria's specialty. The rich flavours of the recipes are exceptional and the taste just wonderful.

These typical recipes range from simple, fresh, healthy salads to the classic Greek moussaka and pastitsio.

Maria's recipes follow the more traditional method of cooking, using healthy ingredients, herbs, and spices for all to enjoy, which can be shared

from everyday casual meals to special gatherings.

In this gem of a cook book by Fannie Venos and Lillian Prichard, you will find over 160 authentic Greek recipes from a multitude of contributors. These are time-honored cuisines from all corners of Greece: from the Dodecanese Islands, to Athens, to Aegina, to Crete, and all villages and islands in between. Covering all types of dishes from sauces, soups, pastries, and salads to vegetables, fowl, fish, lamb, and beef, you will find here a reflection of the Greek palate that has won so much accolade worldwide.

Venos and Prichard also include dishes and customs for the special days Greeks are famous for celebrating: Easter, Epiphany Day, and, of course, weddings. Have the delicious Stuffed Lamb Halki Style or choose among a variety of stuffed vegetable recipes, including three for grape leaves. If seafood is on your mind, try the broiled trout with oregano or with lemon sauce, or braised or fried shrimp. And then there are the pastries: 38 recipes, including baklava, almond cake, Turkish delights, sugar cakes, popovers, cheesecake and, of course, full directions on how to make the essential filo dough.

If you have a palate that yearns for good food or are planning to travel to the Aegean, Can the Greeks Cook! is an excellent source to inform you, give you many dishes to try out, and pique your appetite!

This book is also available from Echo Point Books as a hardcover (ISBN 1648373895).

A Food Network Best Vegan Cookbook of 2022 * Observer Food Monthly's Best New Cookbook!

120 vegan recipes from the Mediterranean, Middle East, and Eastern Europe that have stood the test of time, from award-winning food writer Georgina Hayden.

In this beautiful cookbook filled with stories, tips, tricks, and striking four-color photography, Georgina Hayden looks to Greece, Cyprus, and beyond to share delicious, almost entirely natural dishes. Whether you're vegan, vegetarian, or simply interested in plant-based eating, you will enjoy these flavor-packed foods which draw from the tradition of nistisima, a Greek word that translates to Lenten, or fasting--often used in relation to animal products. Georgian Hayden explores the history and culture of nistisima to introduce home cooks to this new kind of vegan cooking which has been honed over centuries of religious practice. From bread to salads, dips, and pickles, to harvest cooking with seasonal vegetables, to cakes, puddings, and sweets, Nistisima features recipes for smokey red pepper and walnut flatbread; roast tomato, orzo, and rocket salad with roasted garlic dressing; fresh coriander and olive potatoes; broadbean falafel; and more nutritious, simple dishes more centered around Earth's bounty.

A must-have for every plant-focused cookbook shelf, Nistisima is an exciting approach to modern, environmentally equitable vegan cooking influenced by a celebrated tradition.

Peináo is a contemporary celebration of traditional tried-and-tested Greek food, delivered feast style: cooking for roommates, brunch with your besties, or making Sunday dinner for the whole family. It isn't another taverna cookbook; authors Helena and Vikki Moursellas are here to share their fun and modern spins on the Greek classics, presented in a beautiful coffee table cookbook.

Peináo translates to I'm hungry in Greek, and that's how you'll feel flipping through this book. Whether you're cooking for a dinner party, breakfast with the in-laws, a mezze with the neighbors--name the occasion or palette and there is a suitable, mouthwatering feast to accompany it, presented with love and a great story that will leave readers with warmth in their hearts and their stomachs.

When Daniel and Luke Mancuso lost their beloved mother Teresa to domestic violence, the Greek grandmother next door stepped in and started looking after them, passing home-cooked meals over the fence. This simple act of kindness helped Daniel and Luke navigate the fog of grief that followed, and captured the hearts of Australia when they started to share the meals and their special relationship with 'Yiayia' on social media.

Now we can all enjoy Yiayia's home cooking, with this collection of traditional recipes from her kitchen and those of yiayias all around Australia. Yiayia's food is pure comfort: pastries such as spanakopita and tiropita; warming soups made with chickpeas, lentils and beans; hearty pasta and rice dishes such as moussaka and yemista; the unmistakable flavors of barbecued lamb and keftedes; and delicious desserts such as baklava and custard-filled galaktoboureko.

This is a book about the power of food to bring people together. It's about love forged in tragedy, the importance of connection and how simple gestures, such as giving someone a home-cooked meal, can transform lives and restore hope.

Includes dual measures.

An enchanting celebration of Greek provincial life--its charming culture and sublime food--captured in 100 delectable recipes and captivating stories from the Greek-American Tsakiris family, accompanied by more than 100 visually stunning full-color photographs by James Beard award-winning photographer Romas Foord.

Sea Salt and Honey is a delightful ode to the rustic lifestyle of Nicholas Tsakiris' birthplace. Though America has been his adopted country for the last thirty years, he felt himself irresistibly drawn back to his homeland after his two daughters, Olivia and Chloe, were grown. Over the years, Olivia and Chloe too felt the desire to reconnect to their roots. The family now live almost full time on the Mani coast, in a little house nestled in the Taygetos foothills close to Kardamili--a charming village of roughly 450 residents, where a walk across town takes five minutes.

With the abundance of nature and boundless possibilities of ingredients around them, Nicholas, Olivia, and Chloe indulge in their favorite pastime--cooking delicious meals together while sharing family stories. They eventually began to grow their own food, working together to plant and harvest each season's bounty in their garden. Like many Greeks, they eat seasonally, and most of the recipes they prepare are inspired by the food grown in their own backyard.

In an age when retaining your roots, mindful eating, and work-life balance are becoming increasingly rare, Sea Salt and Honey is a reminder of the importance of tradition and a celebration of personal history that combines delicious, healthy recipes with a call to a simpler way of life. Nicholas, Olivia, and Chloe invite you to take a seat at their table, to enjoy the scenic vista of the Taygetos mountain range and the Messinian gulf, as you indulge in hearty, wholesome, and easy-to-make dishes such as:

Smoked Trout and Wilted Lettuce Garden Salad

Savory Greek Yogurt Bowls

Winter Garden Pasta with Purple Cabbage, Broccoli, Cauliflower, Sage, and Dried Chiles

Grilled Octopus Marinated in Red Wine Vinegar, Honey, and Oregano

Lamb Slow-Cooked in the Gastra (Clay Pot)

Sea Salt and Honey Chocolate Chunk Cookies

James Beard award-winning photographer Romas Ford's incredible images capture the sense of community and Greek culture that infuse and inspire these dishes. Filled with stories, adventures, memories, and beautiful photographs, Sea Salt and Honey pays tribute to authentic and Greek-inspired cuisine, and is a culinary celebration of a place where the love of the land, of nature, and of a simple but rich life makes you feel at home.

'Philoxenia' means to welcome a stranger. It's a message that pervades Greek culture and cooking. Chapter by chapter, A Seat at My Table: Philoxenia unfolds incredible meals drawn from this powerful philosophy, as well as from the love, hope and resilience that represent Kon's own grandparents' survival as refugees. Learn to make the dishes that line a mezze platter, including fresh tzatziki, golden saganaki and cheese-filled zucchini flowers, or veganize heavier dishes, such as moussaka and spanakopita. There are ample salads to serve up for lunch, highlighting everything from Ancient Greek grains, zucchini and artichoke to goat's cheese, fig and pomegranate, as well as mouth-watering desserts (think Greek classics, such as loukoumades and baklava, as well as Greek-style coffees). Every vegetarian recipe includes instructions to make your dishes vegan or gluten-free. You'll even find tips on minimizing waste and gardening, courtesy of Sia, and Kon's father, Leo.

In this gem of a cook book by Fannie Venos and Lillian Prichard, you will find over 160 authentic Greek recipes from a multitude of contributors. These are time-honored cuisines from all corners of Greece: from the Dodecanese Islands, to Athens, to Aegina, to Crete, and all villages and islands in between. Covering all types of dishes from sauces, soups, pastries, and salads to vegetables, fowl, fish, lamb, and beef, you will find here a reflection of the Greek palate that has won so much accolade worldwide.

Venos and Prichard also include dishes and customs for the special days Greeks are famous for celebrating: Easter, Epiphany Day, and, of course, weddings. Have the delicious Stuffed Lamb Halki Style or choose among a variety of stuffed vegetable recipes, including three for grape leaves. If seafood is on your mind, try the broiled trout with oregano or with lemon sauce, or braised or fried shrimp. And then there are the pastries: 38 recipes, including baklava, almond cake, Turkish delights, sugar cakes, popovers, cheesecake and, of course, full directions on how to make the essential filo dough.

If you have a palate that yearns for good food or are planning to travel to the Aegean, Can the Greeks Cook! is an excellent source to inform you, give you many dishes to try out, and pique your appetite!

This book is also available from Echo Point Books as a paperback (ISBN 1648373909).

In this book, called by Time the next best thing to a cruise through the Greek islands, Aglaia Kremezi showcases the fresh, uncomplicated recipes--many of them vegetarian--that she collected from local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light, simple, and feature seasonal produce, fresh herbs, and fish.

Passed from generation to generation by word of mouth, most of these recipes have never before been written down. All translate easily to the American home kitchen: Finger-Sized Fried Greens Pies; Onion, Tomato, and Feta Turnovers; Cod with Artichokes.

Filled with lush photographs and stories of island life, The Foods of the Greek Islands is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.