Cretan Cuisine for everyone, by Mirsini Lambraki

Lying in the southernmost area of Greece, Crete charms its visitors with the beauty of its hinterland, the impulsive nature of its people, its colorful landscapes, the plethora of its products, but most importantly, with its delectable cuisine that forms the nucleus of the world acclaimed Mediterranean Diet.

The Cretan culinary habits have deep roots in history. The diet of the Cretans is based on olive oil, fresh greens and vegetables, fruits, cereals and legumes. You can find this out by yourselves in this book proposing various recipes explained by step-by-step photos.

• The culture of the Cretan cuisine
• Home cooking and traditions Easy and fast recipes
• Cretan nutrition and Mediterranean diet
• Shopping and markets
• Culinary terms used in Crete
• Wine and winery Wise and delectable nutrition
• The best traditional products and where to find them
• Olive oil and the Olive museum

A FEW WORDS ABOUT THE AUTHOR

Myrsini Lambraki was born in Heraklion, Crete in July 1965.She studied Political Sciences and Public Administration at the Law School of Athens. She published a first selection of poems in 1990, under the title “Tritones”, and a second selection, “Oneireutis”, in 1992. In 1993, following a family tradition of three generations, Myrsini Lambraki consecrated herself exclusively to the art of cooking. Her interest in diet has led her to research traditional Greek and Cretan food in al their aspects, turning her into an expert advisor in the art of using, serving and promoting traditional products. She writes a gastronomic column in one of the country’s most important newspapers “Kathimerini” and has published articles on traditional cooking in Greek, American and European Union magazines.

She teaches Traditional Cretan - Greek Cooking in educational programs She is a member of SLOW FOOD Administration Board, an international organization that promotes traditional cooking, and a member of ARCHESTRATOS, an association promoting the preservation and dissemination of Greek Cooking.

In 1997 she published her first gastronomic research on the edible greens in Crete and Greece “EDIBLE GREENS” which has become a national best-seller (five editions to date), and in 1998 a gastronomic treatise on cod-fish, “SALTED COD” (second edition). In 1999, Lambraki published her book on the olive tree and its produce “OLIVE OIL: the Elixir of life” with a detailed description of the history of this tree and the use of olive oil in Greece from Antiquity to the present.

Mirsini Editions - 210 pages - 21X29 cm - paperback