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Prospero's Kitchen

Corfu, Kefalonia, Zakynthos and the other Ionian islands are home to one of the finest cuisines of the Mediterranean. The stamping-ground of Captain Corelli and Lawrence Durrell, the Ionians have always held a particular, almost mystical, fascination for visitors, and, for many of the thousands who travel to the region each year, it is the special nature of Ionian cooking that forms an essential and unforgettable part of their experience. The recipes in "Prospero's Kitchen" come mostly from family notebooks handed down through the generations and reflect the cosmopolitan nature of Ionian cuisine. Together, they provide a unique and tantalising taste of the variety of Ionian cuisine. Featuring over 150 easy-to-follow recipes as well as fascinating information on Ionian cooking and customs, beautiful photographs and original illustrations, "Prospero's Kitchen" is an essential kitchen addition for anyone with a passion for the beautiful and lyrical Ionian islands.
Product Details

Table of Contents

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

About the Author

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. 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

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