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Appendix IV: Greek Books Greek Wines - A Comprehensive Guide 217 Geoff Adams - 2002

Geoff Adams is clearly a man possessed by the charms of Greek wines. His exhaustively well-informed book is aimed specifically at the UK market with comprehensive lists of UK stockists and importers of those wines currently available in this market. Greek has made huge strides in recent years, and many consumers have already discovered how good modern Greek wines can be through innovative retailers like Oddbins. Adams' book is an invaluable guide to seeking out the best Greek wines of the moment, and I'd thoroughly agree with his recommendations for those wines I've had a chance to try. Seventy-five producers are profiled in depth, with notes and ratings for their wines. There are also guides to Greek grapes (many of which are unfamiliar names) and to all of Greece's regions, including the many island wine areas. For those holidaying in Greece this summer, there is information on visiting, and there's even a selection of wine-friendly Greek food recipes.

An indispensable tool for both the wine loving traveller in Greece and the domestic consumer alike. Features: directory and profiles of 75 producers; expert, in-depth tasting notes and at-a-glance ratings for over 460 wines; easy-to-use index of wines; descriptions of over 60 different grape varieties; all Greece's wine regions described in detail; essential information on wine laws and labels; information about winery visits; glossary of wine terms; ageing and storing wine; wine and food; Greek recipes.

The 130 Best Greek Wines (Only the Best) 2002

The most complete, reliable and practical guide to Greek wines ever published. The star-ratings, the value for money evaluations and the best 10 lists help you make your own choices quickly and easily.

217 WHSmith

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The Illustrated Book Nico Manessis – 2000

Presently, following the publication and exhaustion of his previous books and, in his words, "eight years, 37,000 kilometers and 2,100 nautical miles later", his most mature work to date - The Illustrated Greek Wine Book - is in circulation in the Greek as well as international markets via the Internet.

This new book, released in the year 2000, is mostly given - as were his previous works - to wine tasting notes and the profiling of wine producers. The description of the characters, carefully worked with Nicos' known love for people, bring the reader close to the personalities behind the effort, the quality leap, of Greek wine-making. Small details related to the history of the wineries, of the simple people involved beyond the owners, elements which would have been overlooked by another author, are those which not only specially mark The Illustrated Greek Wine Book but also allow it to touch the reader - even the one with little knowledge of Greek wine reality. This is accomplished without ignoring for an instant the importance of the raw material for the production of quality wines: the grapes.

As is usual in such instances, the wine tasting notes give rise to reactions from some producers and businessmen. However, in the end no one can question either Nicos Manessis' ability in this regard, or his integrity and impartiality.

Chapters such as the ones on the grape lexicon, Greek wine classification, the vintage report, the wine roads of Macedonia, as well as aids for the proper pronunciation of the truly difficult names of Greek varieties and appellations, as well as the guide for an easier understanding of Greek labels, constitute significant aids in understanding modern Greek wine-making.

The entire effort is set in context and enriched by texts from recognized authorities in the field, contributors such as Ilias Anagnostakis (Over the wine- dark sea: tracing Greek wine through the Middle Ages), Christos Karras (Back to the vineyard: bringing quality into the new Millennium), Diane Kochilas (Hunting for treasure in the Greek kitchen), Maggie McNie (Reaping the export harvest: now is the time for action), Maria Netsika (Greek wine classification), Avi Sharon (George Katsimbalis: Henry Miller's guide to Greek wine), Nicolas Vivas (Cradled in oak: a technical look at casks and the aging of wine), Yiannis Voyiatzis (Learning from the grapes: the art of cask-aging Greek wine), and, naturally, the exceptional photography of Constantinos Pittas.

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This is the definitive reference work on greek wine for all those who love wine throughout the world.

The and the Caper: Adventures in Greek Cooking Susanna Hoffman - 2004

This is the year "It's Greek to me" becomes the happy answer to what's for dinner. My Big Fat Greek Wedding, the upcoming epic Troy, the 2004 Summer Olympics returning to Athens--and now, yet another reason to embrace all things Greek: The Olive and the Caper, Susanna Hoffman's 700- plus-page serendipity of recipes and adventure. In Corfu, Ms. Hoffman and a owner cook shrimp fresh from the trap--and for us she offers the boldly-flavored Shrimp with Fennel, Green , Red Onion, and . She gathers wild greens and herbs with neighbors, inspiring Big Beans with and Parsley, and Field Greens and Pie. She learns the secret to chewy country bread from the baker on and translates it for American kitchens. Including 325 recipes developed in collaboration with Victoria Wise (her co-author on The Well-Filled Tortilla Cookbook, with over 258,000 copies in print), The Olive and the Caper celebrates all things Greek: Chicken Neo-Avgolemeno. Fall-off-the-bone Lamb Shanks seasoned with , thyme, cinnamon and coriander. Siren-like sweets, from world- renowned to uniquely Greek preserves: Rose Petal, Cherry and , Apricot and Metaxa. In addition, it opens with a sixteen-page full- color section and has dozens of lively essays throughout the book--about the origins of Greek food, about village life, history, language, customs--making this a lively adventure in reading as well as cooking.

Secrets of Fat-free Greek Cooking Elaine Gavalas - 1999

This book is really quite interesting, very thorough, and the recipes truly are as about fat-free as you can get. Interestingly enough, a lot of them are also low carb as well. Very informative about Greek culture and customs as well. My only wish is that there were more recipes although there is enough presented to keep one busy for quite some time. I highly recommend this book. The author certainly knows how to invite strangers into her life (and to her table.) This books is exactly what it states it is and is truly a keeper.

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I Don't Know Much About Wine, But I Know What I Like Simon Woods - 2003

Simon Woods tackles an often stuffy subject with light-hearted, tongue-in- cheek insight while providing useful information on buying, drinking, and enjoying wine. The book describes how to spot a grape variety as against a wine style, the difference between a good wine deal and a bad wine deal, and where to shop for that special occasion. From wine on the web to impressing with taste this witty guide guarantees fool-proof advice on how to get the most out of drinking wine.

Simon Woods tackles an often stuffy subject with light-hearted, tongue-in- cheek insight while providing useful information on buying, drinking, and enjoying wine. The book describes how to spot a grape variety as against a wine style, the difference between a good wine deal and a bad wine deal, and where to shop for that special occasion. From wine on the web to impressing with taste this witty guide guarantees fool-proof advice on how to get the most out of drinking wine.

The World Atlas of Wine Hugh Johnson, Jancis Robinson - 2001

This is something of a dream-team production. The names of Hugh Johnson and Jancis Robinson are self-recommending for any book on which they appear: their unprecedented collaboration on The World Atlas of Wine is a guarantee of the most distinguished and intelligent writing on the subject... so it proves. The fifth edition (in 30 years) of this astonishingly successful book lives up to, and surpasses, its predecessors. In 350 densely packed but never clotted pages the authors manage the extraordinary feat of characterising wine production throughout the world, from Vancouver Island to Japan--for Buddhists first planted vines in that inhospitably precipitous, monsoon-lashed land over a thousand years ago. After a substantial introductory section dealing with the , its making, storage and enjoyment, we're off. Starting (where else?) with France and Burgundy. Each wine area is summarised in terms of its geography, climate and preferred vines; and the appellations, laws and traditions that govern production. The discussion of Pomerol, for example, tells you a great deal in one short page. Even since 1994, when the fourth edition came out, vast changes have swept the wine world, and many parts of the atlas have been correspondingly completely reworked. South America and Canada, Southern France and Italy, Greece,

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Eastern Europe and the Eastern Mediterranean are among areas that have benefited. The regional maps which form the core of the book are a triumph of clarity. The whole production constitutes a brilliant achievement of organisation and synthesis, forming an indispensable resource for any wine lover at all interested in where the wine they drink comes from and why it tastes the way it does. Review There are few books in the overcrowded field of wine that have had such a remarkable impact as The World Atlas of Wine. The first four editions have sales in excess of 3.5m copies. Clearly, though, the powers that be at Mitchell Beazley decided that something was needed to freshen the brew, and now two of the leading wine authorities, Hugh Johnson and Jancis Robinson, have joined forces to produce this very tempting fifth edition. Of course, this could have been a case of "don't fix it if it ain't broke"- Johnson seemed to be doing a wonderful job on his own - but the two authors' thorough and expansive revision has produced a truly definitive volume that is still the key addition to any wine lover or professional's library.

Regional Greek Cooking Dean Karayanis, Catherine Karayanis - 2007

For anyone who loves Greek food, Regional Greek Cooking is a must cookbook to purchase! The authors don't give you just a cookbook, but a cultural, historical and culinary tour of Greece. Every recipe, and there are over 200, has an introduction that tells you about the dish, the key ingredients, why it is popular, and many other tidbits about the region of Greece that it comes from. Regional Greek Cooking is filled with not only the authors' family recipes (apparently this family is filled with great cooks), but also recipes from restaurants, , hotels and resorts all over Greece! I personally love getting a recipe from a great restaurant! This book is truly stuffed with information. Not only are there over 200 recipes, but there are chapters on Ouzo, Wine, Coffee, Greek and other drinks. You could sit down and read it cover to cover as a book and enjoy it even if you didn't cook at all!

Meze: Small Bites, Big Flavours from the Greek Table Rosemary Barron - 2002

As timeless as the azure waters of the Aegean, the little Greek dishes known as are perfect for today s way of eating. Author Rosemary Barron has

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compiled 65 of her favorite recipes- full of flavor and good health- from traditional small bowls of marinated olives and little cheeses to more substantial meat-filled pastries and grilled seafood. Meze gives advice on stocking the shelves with essential basics and offers helpful hints on preparing spectacular Mediterranean buffets or casual outdoor get-togethers without spending all day in the kitchen. Meze celebrates the art of slowing down, of savoring the simple, distinct flavors of Mediterranean ingredients, and of sharing the experience with friends and family.

Greek Cooking for Everyone Theoni Pappas, Elvira Monroe - 1989

Handsomely illustrated with photographs of Greek scenes, this delicious cookbook provides an extensive selection of authentic recipes for , arranged in menus for 22 complete dinners. 66 photos.

The Wines of Greece Miles Lambert-Gocs - 1990

Each of Greece’s wine-producing regions, vineyards, grape varieties, wines, and wineries are explored by the country’s very first Master of Wine, complete with in-depth producer profiles and maps for every one. There is a full historical account of the Greek wine industry, its wine laws, and winemaking developments, plus a discussion on the future of Greek wines. Review: For those who have read and delighted in Miles Lambert-Gocs' fine book '', this fascinating epicurian/enophilic/geographic/historic survey of Greece is a must read. Published in 1990 (and hopefully to be re- released in the future) this fine book proves once again that Lambert-Gocs not only knows his wines, but he also knows and understands how to share the idiosyncrasies of a country that begs the reader's appetite for more. Lambert-Gocs opens his fine volume with an Introduction that is both informative and a tasty aperitif for what is to follow. Here is a brief as it pertains to the subject of wines, and with the history is a sociological/political/economic investigation as to the performance of Greek wines on today's commercial market. The author then travels with us, his warmly regarded companions, to all the various regions of Greece, explaining the geography of each and how that influences the grapes grown and the method of wine making. Each of these 'whistle stops' include 'Gastronomic Notes', and 'Classical Reflections' - sections which bring the less sophisticated enophile into the field with information about a country the author obviously loves. One particular chapter meits special mention: Chapter 8 discusses in

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depth the '' mystery of Greek wines. Long a fascination for wine lovers, this diffusion of the resin from certain pines (in a process which Lambert-Gocs understands well) into the wines of the region is peculiar to Greece. After reading this chapter the reader is eager to try the secret magic! The writing of the book flows beautifully and is accompanied by maps of the regions discussed, and appendices such as 'Concerning Wine and the during Antiquity' and a fine 'Lexicon' for those who thirst to understand the Greek terms for nose, flavor and savour of wine. This is a superb book, a bit difficult to find, but one that belongs in the library of every serious traveler and lover of wine.

Siren Feasts: A History of Food and Gastronomy in Greece Andrew Dalby - 1996

Cheese, wine, and --four of Greece's best known contributions to culinary culture- -were already well known four thousand years ago. Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighboring traditions, yet retained its own... More distinctive character. In "Siren Feasts," Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of , the reputations of Lydia for luxury and of Sicily and South Italy for sybaritism, to the Imperial synthesis of varying traditions, with a look forward to the and the development of the modern Greek menu. The apples of the Hesperides turn out to be lemons, and great favour attaches to Byzantine biscuits. Fully documented and comprehensively illustrated, scholarly yet immensely readable, Siren Feasts demonstrates the social construction placed upon different types of food at different periods (was fish a luxury item in classical Athens, though disdained by Homeric heroes?). It places diet in an economic and agricultural context; and it provides a history of mentalities in relation to a subject which no human being can ignore.

The Greek Taverna Cookbook: Chef's Recipes from Kefalonia Gill Tomlinson – 2006

Real Greek recipes, straight from the taverna kitchens of the island of Kefalonia. Recreate the flavours of Greece in your own home with forty

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traditional family recipes. 24 chefs share their culinary secrets for creating familiar Greek dishes as well as Kefalonian specialities. More than just a cookbook, this is an artistic celebration of Greek taverna life. It is full of local info and insights into Greek culture. Classic taverna recipes have been carefully selected and personally tested for the home. Cook, artist and grecophile, Gill's evocative watercolour sketches capture the colour, light and atmosphere of `Captain Corelli's Island'.

The Oxford Companion to Wine Jancis Robinson - 1999

The most comprehensive and authoritative one-volume wine reference around. Edited by renowned wine columnist Jancis Robinson, the more than 3,000 entries by 70 leading experts cover every detail of wine production, history, science, and appreciation, with in-depth explorations of the major wine-producing regions, grapes, and wine varieties. From basic definitions of terms to esoteric information on grapevine diseases, this book will inform the beginner and fascinate the connoisseur. No wine lover should be without it.

Completely revised from the acclaimed 1993 first edition, The Oxford Companion to Wine arrives with 500 new entries to reach a total of over 3,500 in alphabetical form. As anticipated, Robinson's compendium has become the definitive reference book for the wine world, covering nearly all aspects of wine-making, wine appreciation, the science and history of wine and numerous listings of individual estates and appellations. The Oxford Companion to Wine has won every major wine book award and overall this book continues to be a magnificent achievement.

Barnes & Noble: Wine head girl Jancis Robinson publishes a new edition of her acclaimed Oxford Companion to Wine, coming as close as anybody is likely to in achieving the unachievable goal of a detailed, comprehensive, single-volume work of reference covering the whole world of wines. Just how daunting the task of keeping up with the now practically supersonic pace of development in many areas of the wine industry must be is indicated by the need, only five years after the first edition, to issue another with updated versions of about half the 3,000 entries. It is an awesome achievement. Wine is now a modern, global industry: Jancis Robinson and her team of contributors require--and deliver--expertise in a really astonishing range of disciplines.

Practically every field of human knowledge seems to have something to contribute. From geology and soil chemistry, through forestry and the nature

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of the different woods used for barrels and the harvesting of cork bark, to the cultivation of the vine, its training and pruning, and the techniques of fermentation; the list extends even into areas of cutting-edge science such as DNA fingerprinting (which finally in 1997 unravelled the mystery of the parentage of the Cabernet Sauvignon grape--no, wild horses wouldn't drag it from me, you'll have to buy the book). This is not to mention the thorough coverage of wine regions and grape varieties, the role of wine through history and its presence in art, the glossary entries. One could go on and on. This is a stupendous feat of organisation. More than that, it is throughout well written and lively, and in possession of a healthy quantity of attitude. --Robin Davidson

The Story of Wine Hugh Johnson, Margaret Rand - 2004

"Hugh Johnson's masterpiece; combining his gifts as writer, taster, and historian to superb effect. Quirky, informative and extremely readable, with enlightening chapters on everything from the birth of claret to the rise of the New World." Tim Atkin, on the first edition. Written by the world's best-selling wine author, this new edition of Hugh Johnson's Story of Wine is an enthralling read, tracing the story of wine from the dawn of civilization through the bacchanalian splendour of the ancient world to the present day. Updated to include the latest developments in wine this edition is stunningly illustrated, featuring a selection of archive photographs never seen before.

Greek Islands (Cadogan Guide Greek Islands) Dana Facaros - 2007

Now in its 9th edition, Greek Islands was the very first Cadogan guide and it remains a bestseller on both sides of the Atlantic. Now fully redesigned, this new edition contains the most up-to-the-minute practical information and listings, along with color photographs and detailed maps – everything you need for your very own island adventure. The author Dana Facaros, who is half-Greek, has over two decades of Greek travel experience to share, all of which will quickly have you booking the next flight to this idyllic collection of islands Packed with information on each of the seven major island groups, the guide celebrates the diversity of the islands, ranging from the bars and glamorous beaches of Mykonos to the quiet medieval monasteries of Patmos. The history and culture of the islands are, of course, given the usual wry and informed Cadogan treatment.

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The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient Sid Goldstein, Paul Moore - 2004

The long-awaited follow-up to the best-selling Wine Lover's Cookbook, The Wine Lover Cooks with Wine sets its sights on wine as an ingredient. Whether used to delicately poach fresh fish or braise a hearty , wine adds complexity and intensity to food -- not to mention flavor. In his usual engaging style, Goldstein explores a range of wine and reveals how each is used best in cooking. From classic Marsala Chicken to savory pork tenderloin topped with a zinfandel-based roasted-plum jam, each tantalizing recipe illustrates to dazzling effect the benefits -- and pleasures -- of cooking with wine. Complete with enticing photographs of both the food and the wine, this cookbook is an inspiring resource for wine lovers looking to think outside of the glass.

Real Greek Food Theodore Kyriakou, Charles Campion - 2002

A glance at the index reveals this to be a book of Greek recipes without ! Real Greek Food has a lot going for it already. The name derives from the restaurant The Real Greek opened in the fashionable East End of London (imagine being able to write such a phrase) in 1999 by Theodore Kyriakou to very considerable acclaim. Expert midwifery from food writer and journalist Charles Campion has effected a transfer of his cooking to the domestic realm with mouth-watering effect. This is Greek food of a type and quality very different from the usual dismal offerings of the dreaded moussaka, souvlakia, kleftiko and the rest. For one thing, Kyriakou is from Athens, not Cyprus, and seems to have been brought up with sophisticated culinary expectations: in his preface he pays tribute to his parents' devotion to "Greek gastronomy", not ordinarily a pairing of words easy to compute. Sample menus might include Belly Port with Leeks, Parchment-Wrapped Liver and Potted Chicken with Walnuts. Other unusual but delicious dishes are Pork and Quince Casserole, Crab Claws Stewed with Wine and Poached Rack of Lamb with Fennel. Desserts include Caramel and Hazelnut Tart and the intriguing, medieval-sounding, though obviously modern, Mustard Ice Creams, which tempers the hot tang of Dijon mustard with Greek honey. It all adds up to a very fine collection, smart and modern, recommended to anyone who feels there must be more to Greek cooking. This is the first book to

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present a picture of a new kind of Greek food: one that has its roots in tradition, but is also thoroughly modern.

The Great American Seafood Cook Book Susan Herrmann Loomis - 1994

For health, for variety, for flavor, seafood is the choice for an ever-increasing number of Americans. And this book is the seafood-lover's bible, featuring over 250 innovative and exciting recipes from homey fried clams to Aromatic Portuguese Hake to Salmon with Roasted Tomatoes and Garlic Cream; instructions on checking for freshness; clearly illustrated directions for fundamentals such as cleaning, skinning, and filleting fish; and step-by-step explanations of basic cooking methods that any beginner can follow.

While writing the book, the author spent a lot of time with the people who make their livings from American waters, and her book is filled with their voices. With information, recipes, and thoughtful digressions about fish and the people who harvest them, plus a lexicon describing hundreds of species of edible sea creatures, The Great American Seafood Cookbook is a must for every seafood lover. Selection of the Better Homes & Gardens Family Book Service and Quality Paperback Book Club, and main selection of the Book-of- the-Month Homestyle Club. 130,000 copies in print.

Rhodes and the Dodecanese (Lonely Planet Regional Guides) Paul Hellander - 2001

Whether you’re visiting for the first time or magnetically drawn back to these seductive islands, " & the Dodecanese" is the essential guide to the area. Whether you seek the party atmosphere of Rhodes' new town or the fascinating history of its old, the secluded beaches of Tilos or the strange beauty of Nisyros, this essential guide will take the guesswork out of your island-hopping holiday. Filled with up-to-date information on the best places to stay and eat, detailed maps and travel itineraries, helpful predeparture advice and a handy Greek/English phrasebook, Lonely Planet’s new "Rhodes & the Dodecanese" is your best bet for discovering these mesmerizing islands. "Rhodes & the Dodecanese" features • 38 detailed maps• special section on Rhodes’ medieval Old Town quarter• tips on the best places to hike, windsurf,

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sunbathe and swim• lodging options for all budgets, from beach camping to ancient monasteries• practical advice on inter-island ferry and hydrofoil travel

Still Life in Crete: A Singular View Anthony Cox - 2001

Still Life in Crete takes its readers into the eastern Mediterranean for an experience of Greece's biggest and most idiosyncratic island. Geographically, Crete is the last place in Europe. It has kept its essentially Cretan character and is an infinitely more interesting place than those much written about French and Italian ports-of-call, Provence and Tuscany.

The book tells how the author and his wife face up to the challenge of his unduly early retirement and decide to seek a new life abroad. Accompanied by their two pug dogs, the adventurous couple explore Greece and fall in love with the country. Eventually they discover an unspoilt corner of western Crete to call their own.

While Still Life in Crete steps off the well-beaten track of conventional travel books, the author writes about those subjects - food and drink, for example - that will help visitors enjoy their stay. Crete has a unique cuisine, definitely not haute but good, plain and substantial, which is seen as one of the world's healthiest diets - and while Cretan wine hasn't travelled, it's worth travelling for.

Crete is an affordable, unpretentious and honest place, naturally spectacular and beautiful, quiet and not crowded - and rich in bizarre and humorous experiences. All these qualities are described in the book and can easily be found along the island's back-roads and in its villages by any visitor adventurous enough to seek them out.

Traditional Greek Cooking Food and Wines of Greece George Moudiotis - 1999

Greece, with its hundreds of islands, has one of the richest cuisines among the Mediterranean countries -- a cuisine that has been profoundly and vividly influenced by its long history, glorious culture, the nature of its climate, and its people's zest for good living and good food. In every household in Greece the kitchen is a small temple dedicated to taste, fresh ingredients, wonderful flavors and true simplicity of cooking. This dedication, together with the

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disarming warmth and enthusiasm of Greek hospitality is beautifully evoked in George Moudiotis's delightful and extensive collection of traditional Greek recipes. The book contains over 200 recipes, collected and tested by the author over a period of 40 years. With recipes and charming chapter introductions full of traditional and atmospheric detail, the book also gives guidance on regional variations and contains separate chapters on Greek fruits, cheeses, herbs, spices, and also wines and their selection. Each recipe is described in an easy and detailed way so that readers can produce a delightful Greek meal using ingredients readily available in most shops. The result is a comprehensive guide to authentic Greek cuisine that goes far beyond the standard fare of the tourist taverna. The book will attract anyone who has visited Greece and those who love Mediterranean cooking.

Greek (Gastronomy) Cookery & Wines-Local Specialities & Festive Recipes Sofia Souli - 1997

A luxury edition which takes us into the magical world of Greek cuisine with traditional recipes, local specialities, pastries, wines, and other beverages, from all the areas of Greece and Cyprus, each recipe with the estimated number of calories.

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