Synopses & Reviews
Corfu, Kefalonia, Zakynthos, and the other Ionian islands are home to one of the finest cuisines of the Mediterranean. The stomping 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. Together, the recipes in this book provide a unique and tantalizing taste of the variety of Ionian cuisine—from starters and snacks including the ever-popular meat and vegetable pies (pittes) and stuffed artichokes; to main courses such as Kythera-style fish and a unique chicken recipe from the village of Agalá in Zakynthos; and to desserts and sweets including Ithacan chocolate cake and Corfiot sweet potatoes.
“An excellent collection highly recommended for expanding the boundaries of Greek cuisine.” -- Midwest Book Review
“Absolutely invaluable for cooks and travelers alike - theres 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 Prosperos Kitchen. There...you will find an inspired blend of local textures, tastes, and smells, judiciously seasoned with folklore, historical snippets, and travelers tales.” - Philippa Davenport, author of Country Living, Country Cook.
Featuring over 150 easy-to-follow recipes as well as fascinating information on Ionian cooking and customs, beautiful photographs, and original illustrations, Prosperos Kitchen is an essential kitchen addition for anyone with a passion for the beautiful and lyrical Ionian islands
About the Author
Diana Farr Louis is an author and cooking and travel enthusiast. She has been Travel Correspondent for the Athens News
since 1997 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 Crete, A Taste of the Cyclades, and An Odyssey into Greek Cooking.
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 * Prosperos 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