Discover simple, fresh, and flavoursome recipes for everything from the traditional ‘Kakavia’ Fisherman’s soup, precious parcels of Beef Dolmades and ‘Melopita’ Baked Honey Cheesecake to modern favourites such as Baked Feta in Phyllo, Roasted Beetroot with Pistachio ‘Skordalia’ Dip or Stuffed Calamari with Artichokes.
Salt of the Earth is divided into chapters that typify this delicious cuisine: Olive, Grain, Hive, Seed and Vine. Through these pages, explore Mediterranean dishes and flavour combinations in depth, and immerse yourself in Greek food.
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Discover simple, fresh, and flavoursome recipes for everything from the traditional ‘Kakavia’ Fisherman’s soup, precious parcels of Beef Dolmades and ‘Melopita’ Baked Honey Cheesecake to modern favourites such as Baked Feta in Phyllo, Roasted Beetroot with Pistachio ‘Skordalia’ Dip or Stuffed Calamari with Artichokes.
Salt of the Earth is divided into chapters that typify this delicious cuisine: Olive, Grain, Hive, Seed and Vine. Through these pages, explore Mediterranean dishes and flavour combinations in depth, and immerse yourself in Greek food.
With a strong sense of place and stunning location photography, this vibrant book shines a spotlight on local produce and traditional techniques and reveals the defining characteristics of Greek food, including its natural affinity with sustainability, against the irresistible backdrop of the Greek mainland and islands.
Salt of the Earth is the ultimate celebration of the food and flavours of Greece from one of the country’s most forward thinking and historically knowledgeable cooks.
