St. Martin’s Press 1990

This tantalizing collection of recipes covers all aspects of Greek cuisine and pays tribute to the history and tradtion, the folklore and culture that surround each dish. Each chapter—from olives and bread, to appetizers, stews and savory pies, fish, poultry, meat, eggs, grains, vegetables, and sweets—is filled with details on the ancient, religious, amd folkloric origins of various dishes.

The Food and Wine of Greece is a celebration of a cuisine and a people whose love of good food extends from their passion for garden and farm freshness, to their pride in the cook’s art of preparation, both simple and complex, to their love of entertaining and sharing of bread, wine, food and friendship.

What others have said about The Food and Wine of Greece:

"With the publication of her first book, The Food and Wine of Greece, Diane Kochilas clearly belongs in the forefront of America’s emerging young food writers. She has written an irresistible cookbook filled with tantalizing recipes, delightful stories, and gastronomic joy. I loved it."
Paula Wolfert, author of Mediterranean Grains and Greens, Couscous and Other Good Foods from Morocco, and more.

"It’s a pleasure to discover, through Diane Kochilas’ recipes and comments, that true Greek cooks…produce such delights as sesame-covered bread rings, leek fritter salad…rabbit pie with black olives, veal baked in bread, and aromatic grape syrup biscuits."
Colman Andres, author of Catalan Cuisine and Flavors of the Riviera