In 302 pages, the 24 islands of the Cyclades are presented in alphabetical order with original information on: Baked goods and pasta. Herbs and wild greens. Dairy products and cheeses. Sweets. Olives and olive oil. Nuts, vegetables, legumes, and fruits. Bees and honey. Wine and spirits. Pork products and meats. Fish and seafood.
More than 600 entries refer to the products, production, and culinary traditions of the islands, while almost 100 cheeses are described with their differences as well as their common elements.
350 photographs accompany and illustrate the texts.
50 authentic recipes and their many variations capture the culinary wealth and aromas of the Cyclades.