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A Culinary Voyage Around The Greek Islands

Theodore Kyriakou
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Publisher: Quadrille
Format: Cookbook
Cuisine: Greek


This book is a Dean Tudor pick of the month.

A Culinary Voyage Around The Greek Islands is by Theodore Kyriakou, He has worked as a chef in London, but now organizes week-long Greek cooking courses on board a large gullet sailing the Aegean. So this book closely follows what he teaches. Here are 90 preps plus gastronomic tour, from breakfast to late night coffee. Cultural history stories clearly show the differences between and among the islands. The photography also makes this a great travel book. Classic dishes are the traditional regional specialties. Cook’s notes precede the recipes, and detail a lot of anecdotes and local lore. At the back, there is a calendar guide to annual festivals, very useful if you are planning an itinerary. The book concludes with a glossary of Greek ingredients. But there is no discussion on Greek wines, which could have proved useful. Metric measurements are used, but there is no table of avoirdupois equivalencies. Audience and level of use: armchair travelers, Greek food lovers. Some interesting or unusual recipes/facts: omelette with honey and sesame seeds, bougiourdi (roast feta en papillote), mussel soup, rabbit and peas hotpot from Halki, mosxaraki kapama (veal stew), bonito and Santorinian sprig vine leaf rolls. The downside to this book: somewhat overly detailed instructions. The upside to this book: good selection of recipes.


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Agree, read this cookbook before our tour of Greece in the Spring and it was big help in getting ourselves familiarized with the food and customs. It helps to know what you are ordering and what you want to try...this is a must for any trip to Greece.
Post Reply By Kim in PALO ALTO on 10/8/2009 9:48:17 AM

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