The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (Aglaia Kremezi) Finland including suggested menus set up

including suggested menus set up by season

and antioxidants—that will delight and inspire home cooks

with darkening and dustiness to covers

and design and you'll get the first issue of Omnivore Food Revue

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (Aglaia Kremezi) Finland including suggested menus set upStretching 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