Corfu, Kefalonia, Zakynthos and the other Ionian islands are home to one of the finest cuisines of the Mediterranean. The stamping-ground of Captain Corelli and Lawrence Durrell, the Ionians have always held a particular, almost mystical, fascination for visitors, and, for many of the thousands who travel to the region each year, it is the special nature of Ionian cooking that forms an essential and unforgettable part of their experience. The recipes in "Prospero's Kitchen" come mostly from family notebooks handed down through the generations and reflect the cosmopolitan nature of Ionian cuisine. Together, they provide a unique and tantalising taste of the variety of Ionian cuisine. Featuring over 150 easy-to-follow recipes as well as fascinating information on Ionian cooking and customs, beautiful photographs and original illustrations, "Prospero's Kitchen" is an essential kitchen addition for anyone with a passion for the beautiful and lyrical Ionian islands.
Foreword to the new edition Map: The Ionian Islands and Greater Greece Introduction The Roots of Ionian Cuisine A Short History of the Ionian Islands Daily Life on the Islands Preparing the Kitchen Prospero's Larder: Notes on the Ingredients The Olive Tree, its Oil and its Fruit The Wines of the Ionians Basic Recipes The Best of Island Cooking Appetizers, Soups and Salads Cheese, Eggs and Pasta Fish Chicken and other Birds Meat Meat and Vegetable Pies Vegetable Dishes Breads Coffee and Desserts Cookies, Candies and Preserves Acknowledgements Bibliography Index