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Foreword to the new edition Map: The Ionian Islands and Greater Greece Introduction The Roots of Ionian Cuisine A Short History of the Ionian Islands Daily Life on the Islands Preparing the Kitchen Prospero's Larder: Notes on the Ingredients The Olive Tree, its Oil and its Fruit The Wines of the Ionians Basic Recipes The Best of Island Cooking Appetizers, Soups and Salads Cheese, Eggs and Pasta Fish Chicken and other Birds Meat Meat and Vegetable Pies Vegetable Dishes Breads Coffee and Desserts Cookies, Candies and Preserves Acknowledgements Bibliography Index
Diana Farr Louis is a cooking and travel writer. She was Travel Correspondent for the Athens News from 1997 to 2007 and is the author of a number of travel books on Greece, including The Secrets of the Greek Islands, Athens and Beyond and Travels in Northern Greece. She is also the author of Feasting and Fasting in Crete: Delicious Mediterranean Recipes. June Marinos is an expert on Greek cuisine. Her publications include A Taste of the Cyclades, An Odyssey into Greek Cooking and Aubergines: 122 Recipes from Around the World.
'An excellent collection highly recommended for expanding the boundaries of Greek cuisine' Midwest Book Review 'Absolutely invaluable for cooks and travellers alike - there's no better way to get to know the islands than through the foodways, no better guides than Diana and June. Terrific stories, great recipes.' Elisabeth Luard, author of European Peasant Cookery and European Festival Food 'Food culture tells you more about people and their land than any number of dry history books. For a joyously readable, delicious and invaluable introduction to the island, look no further than Prospero's Kitchen. There...you will find an inspired blend of local textures, tastes and smells, judiciously seasoned with folklore, historical snippets and travellers' tales'. Philippa Davenport, author of Country Living, Country Cook