Greek Food

In recent years, something has happened in Greece: A new generation of chefs is preparing simple and wonderful dishes with greater awareness, but without losing the Greek identity.
This book contains just that kind of recipe. From classics like Greek salad, moussaka and stifádo to dishes that are not particularly well-known outside of Greece. Like cheese-filled, velvety pita bread from Crete, the chocolatier of chocolate bars and giouvétsi – a stew of meat and the small rice-shaped pasta orzo.
The recipes are in line with modern Greek cuisine, where care is taken with the ingredients. Nothing is particularly complicated and everything is delicious.
Sarah Berg is a freelance journalist and barista, based in Malmö. She writes about food and culture in, among other things, Southern Swedish , The Express and Gourmet and has previously published Pasta in Italian and Berlin for foodies . Together with photographer Miriam Price She has traveled to Greece to explore Greek cuisine.