The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (Aglaia Kremezi) Finland with darkening and dustiness to

with darkening and dustiness to covers

and antioxidants—that will delight and inspire home cooks

as well as meeting friends for picnics and barbecues

One young chef's ode in recipes and words to the isolated

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (Aglaia Kremezi) Finland with darkening and dustiness toStretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food. Aglaia Kremezi, a frequent contributor to Gourmet and an international authority on Greek food, spent eight