The Islands of greece by rebecca seal
The Guardian 10 January 2015
In a nutshell
Following the success of her Turkish cookery celebration Istanbul, Rebecca Seal and photographer Steven Joyce roam the Greek archipelago discovering further culinary treasures.
What does it cover?
Regional classics borrowed from myriad mothers’ kitchen tables, from mezedes, salads and seafood to meaty mains and some syrupy sweetmeats.
What’s so special?
Seal gives you a true taste of authentic Greek cuisine in recipes that are modern and accessible to even inexperienced cooks.
Who would like it?
Grecophiles, certainly, but also anyone who likes an indulgent dish made with simple ingredients.
Who wouldn’t like it?
Calorie counters: from Kessaria pies with bechamel and pancetta to tsoureki (sweet Easter bread), this is probably not the ideal choice for anyone trying to shed a few pounds.
Best recipe?
Stifado, a rich and aromatic stew with rabbit and chopped tomatoes.
Anything else?
The beautiful photographs and simple, clear design – as pristine as a white chapel against the brilliance of the Grecian azure – make this cookbook a pleasure to leaf through.
We say
A must for anyone whose experience of Greek fare stops at souvlaki and baklava. Seal and Joyce bring the delicate aromas and slow-cooked specials of these sun-baked shores to your own kitchen table.