Title: i prefer Kremezi's Greek Island cooking book instead
Product review: Diane Kochilas says and I quote,"There is a certain elemental quality to all the cooking of Greece that seperates it from the cooking to the east and to the west, that is from the cooking of Turkey on one side and of Italy on the other."I am a gourmet cook and I don't know what Kochilas is talking about in terms of Turkish cooking. The Greek foods are heavily influenced by the Turkish cooking in fact it is hard to find dishes that are NOT shared by these 2 countries on either side of the Aegean. Many recipes in this book have Ottoman Turkish origins. Yet the author denies any Turkish influence. Sour grapes, Diane????? I think so.
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