William Morrow Publishers 2001

What others have said about The Glorious Foods of Greece:

"In America, Greek cuisine seems to exist on two planes. There is its old form, steeped in ‘classics’ like moussaka, baklava and seemingly anything stuffed into phyllo layered with butter. And there is the new form, which tends toward a Mediterranean diet and foods that appeal to modern diners, like tangy tzatziki, eggplant caviar, and expensive fish grilled and sprinkled with olive oil. It seems implausible that one country could have such vastly different styles of cooking.

But it does, as you will read in Diane Kochilas’ fabulous new book, ‘The Glorious Foods of Greece.’ What American chefs have failed to do is fill in the gap between that hearty moussaka and that lean fish with the richly varied cooking from Greece’s island and mountain regions. Ms. Kochilas does this with such clarity and depth that you feel you have happened upon a new cuisine."
Amanda Hesser, The New York Times, September 16, 2001

"With this massive and masterful collection, Kochilas brings Greek cooking front and center in American kitchens…Kochilas writes lovingly and insightfully about her adopted country, profiling the many Greeks (mostly women) who generously shared recipes with her and displays a deep grasp of history."
Publishers Weekly

Diane Kochilas’s The Glorious Foods of Greece is an aptly titled reminder that the splendors of Mediterranean cuisine aren’t confined to a certain boot-shaped peninsula. The writing will have you on the phone with your travel agent, and the hearty recipes will send you straight into the kitchen.
Gourmet magazine