Anastasia Miari
Everyone thinks they know Greek food. Yiayia will change that.
This is not the Greece of moussaka and tzatziki. This is stuffed zucchini from Lesvos, spicy bourdeto stew from Corfu, watermelon cake from Milos, pasta dishes from the Ionian islands, Cretan Dakos salad. This is the food that actually gets made in Greek kitchens across 6,000 islands and a mainland full of regional traditions most of the world has never tasted.
Yiayia: Regional Recipes and Stories from Greece's Grandmothers maps the full, diverse breadth of Greek cuisine through the recipes and stories of the grandmothers who keep it alive. Mainly vegetarian, built for sharing and feasting, and accompanied by stunning location photography and heartwarming interviews. The real Greece, straight from the source.
Anastasia Miari
Everyone thinks they know Greek food. Yiayia will change that.
This is not the Greece of moussaka and tzatziki. This is stuffed zucchini from Lesvos, spicy bourdeto stew from Corfu, watermelon cake from Milos, pasta dishes from the Ionian islands, Cretan Dakos salad. This is the food that actually gets made in Greek kitchens across 6,000 islands and a mainland full of regional traditions most of the world has never tasted.
Yiayia: Regional Recipes and Stories from Greece's Grandmothers maps the full, diverse breadth of Greek cuisine through the recipes and stories of the grandmothers who keep it alive. Mainly vegetarian, built for sharing and feasting, and accompanied by stunning location photography and heartwarming interviews. The real Greece, straight from the source.
