The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (Aglaia Kremezi) Rhubarb Growing “Soil Sprouts”―Burke’s own descriptive

Growing “Soil Sprouts”―Burke’s own descriptive term for sprouted seeds grown in soil as opposed to in jars―employs a method that encourages a long stem without expansive roots

It’s natural and honest

and types of rice include long-grain

Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (Aglaia Kremezi) Rhubarb Growing “Soil Sprouts”―Burke’s own descriptiveStretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food. Aglaia Kremezi, a frequent contributor to Gourmet and an international authority on Greek food, spent eight