Special Feature: Products Sally Recommends
Greek Cuisine Cookbooks
by Lou Seibert Pappas
Galahad Books, 1995.
Originally published by Harper & Row, 1973.
Flavors of Greece
by Rosemary Barron
published by William Morrow, 1991.
Featuring 250 classic and modern Greek recipes by the author who founded Kandra Kitchen, a cooking school on Crete.
The Foods of Greece
by Aglaia Kremezi
Stewart, Tabori & Chang, 1993.
Written by an Athenian journalist with beautiful food and location photography by Martin Brigdale. It features 135 recipes collected from the mainland and the islands. Recipes from a Greek Island
by Susie Jacobs
published by Simon & Schuster, 1991.
A collection of dishes and stories gathered from living among the islanders.
Greek Food Products
6114 LaSalle Street, #502
Oakland, Calif. 94611
Tel: 510-339-4194; fax: 510-339-4193
Purveyors of farmstead foods from Greece and the heart of the Mediterranean. Products include eight naturally cured olive varieties: Kalamata, Amfissa, Elitses, Atalanti, Ionian Green, Cracked Green, Thasos, Nafplion; olive specialties include marinated party olives, country olive mix, and Kalamata olive paste. Other products include roasted sweet peppers, dolmas, eggplant appetizer and meze, extra-virgin olive oil, red wine vinegars, pickled peppers, olive oil dressings, sauces, spreads, and salad bases.