Salt of the Earth

An authentic, thoughtful celebration of real Greek food

A beautifully enticing Greek cookbook rooted in tradition and full of love for the land, its history and ingredients. Salt of the Earth is divided into chapters that typify this delicious cuisine: Olive, Grain, Hive, Seed and Vine. Through these pages, explore Mediterranean dishes and flavour combinations in depth and immerse yourself in Greek food. Discover simple, fresh, and flavoursome recipes for everything from the traditional 'Kakavia' Fisherman's soup, precious parcels of Beef Dolmades and 'Melopita' Baked Honey Cheesecake to modern favourites such as Taramosalata and Grape Leaves with Caper Tzatziki.    With a strong sense of place and stunning location photography, Salt of the Earth shines a spotlight on local produce and traditional techniques and reveals the defining characteristics of Greek food, including its natural affinity with sustainability, against the irresistible backdrop of the Greek mainland and islands. This vibrant book is the ultimate celebration of the food and flavours of Greece from one of the country's most forward thinking about historically knowledgeable cooks.

About the Author

Carolina Doriti was born in Athens. Her grandfathers and mother all worked in food so her interest in food is practically genetic. Since 2005 she has been cooking professionally full time, working as a chef, recipe developer, restaurant consultant and food journalist. She is the culinary producer of the USA TV series My Greek Table presented by Diane Kochilas. She has written for publications globally including National Geographic food UK; she also lectures on 'Food and Culture' at the University of Oklahoma; and hosts cooking workshops in Athens and online. She is also the Athens bureau chief for Culinary Backstreets, a company that runs gastronomy tours around the world.