Word: kremezi
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Dates: during 2000-2009
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...Foods of the Greek Islands: Cooking and Culture at the Crossroads Of the Mediterranean by Aglaia Kremezi (Houghton Mifflin...
This is the genuine item, written by a Greek food writer who divides her time between Athens and the island of Kea in the Cyclades. Kremezi spent eight years collecting recipes from fishermen, bakers and homemakers on the Greek islands. The result reads like a love letter to her native land. Forget about your basic Greek salad; we're talking To Chaviari Tou Ftochou ("Poor Man's Caviar"), Ktapodi Me Skordalia (Octopus with Garlic Sauce) and Nistisimes Hortopites (Fried Greens Pies). Sprinkled throughout are Kremezi's homey observations: "My version is loosely based on a recipe I got from Gerasimos...
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