The foods of the Greek islands
Subtitle: cooking and culture at the crossroads of the Mediterranean, including some recipes from New York's acclaimed Molyvos Restaurant, owners, the Livanos family, executive chef, Jim Botsacos
By: Aglaia Kremezi ; photographs by Aglaia Kremezi.
Contributors: Botsacos, Jim.
Publisher: Houghton Mifflin
Published: 2000
Place of publication: Boston
Language: eng
Number of pages: 298
Subjects: Molyvos (Restaurant); Cookery, Greek.