Aegean: Recipes from the Mountains to the Sea

An authentic approach to Cretan food and culture with contemporary flavor combinations.This book is all about eating natural, fresh food and taking the time to enjoy it. Marianna Leivaditaki was brought up in Chania on the Greek island of Crete. Her father is a fisherman and she spent most of her childhood evenings in her family's seafood restaurant, standing on a chair peeling sacks of potatoes and gutting and de-scaling the day's catch. By day she would carry her blue notebook, writing down the recipes she would like to prepare for her family and the kitchen wisdom of the Greek grannies she knew. In Crete, the water gives fish and seafood that is cooked simply, the land bears fruit and vegetables that are served as main meals and the mountains offer game and herbs that are an irresistible delicacy. Aegean will feature sunny dishes that marry the sea and the land with the region's wild foods - but will also reflect the fact that Marianna lives and works in London, and embrace ingredients and influences that come from the wider Mediterranean. Like eating at Morito - where the emphasis is on making people feel welcome - the recipes will be approachable and homely, for sharing with friends and family. Including Seared Squid with Rocket, Sheep's Cheese & Lemon, Cretan Pie with Greens, Courgette Fritters, .and Red Wine Ice Cream with Raisins and Almonds, this is contemporary cooking that celebrates the simplicity and integrity of Cretan cooking.Shot on location in Crete, this book is a feast for the senses.