Greece
 Greek Cookery from the Hellenic Heart
George Calombaris
The anticipated second book from Chef George Calombaris (the first was based on his restaurant The Press Club), this freshly designed and beautifully photographed collection brings recipes from his second restaurant, Hellenic Republic taverna. It includes Calombaris' siganature modern Greek dishes as well as more traditional recipes as passed down to him by his mother. Hardcover, $47.95.
  Three Sisters Around the Greek Table
B., E. & S. Bakopoulous
These engaging perky Greek sisters from Ontario have put together a stunning self published cookbook. Lots of traditional Greek recipes but also lots of recipes for today's more modern Greek family fare. So no it's not "coals to Newcastle" to give this to a Greek on your list! Softcover, 278 pp. $34.95.
How to Roast a Lamb
Michael Psilakis
A beautiful book offering a new and modern look at classic Greek cooking. A wide range of dishes are covered, from vegetables and seafood, to meat and game, as well as meals for celebrations, such as figs stuffed with feta wrapped in pastourma, and pastitsio. Colour photos. Hardcover, 288 pp. $43.00.
 A Culinary Voyage Around the Greek Islands
Theodore Kyriakou
Before he was a chef (London’s Livebait and The Greek Place), Theodore Kyriakou was a Captain in the Greek merchant navy. Here he combines his love of both sea and food to bring the simple pleasures of Greek island cooking to a wider audience. This cuisine is more than fish. Beans and lamb figure heavily as well. Colour photos. Hardcover, 223 pp. $37.95.
Vefa’s Kitchen
Vefa Alexiadou
From Phaidon, the publisher that brought us The Silver Spoon, A Day at ElBulli, and Pork & Sons (each $49.95), Vefa’s Kitchen is a comprehensive collection of recipes, embracing the whole country from the mountain villages to the islands. For those who like small plates, there is a broad range of mezedes. Each section begins with an essay explaining how the different types of dishes are used in Greek cuisine. The index is a bit of a puzzle. For example, only one skordalia is listed although there are several variations in the book. So, even if you cannot find a favorite dish in the index, look in the section where it should be. It may well be there. Colour photos of plated dishes and seductive landscapes. Hardcover, 704 pp. $49.95.
 New Greek Cuisine
Aristedes Pasparakis and Byron Ayanoglu
Anyone who ever ate at Orestes in Vancouver or the Temporary Calamari
Joint and Ouzeri in Toronto will be thrilled that their creator,
Aristedes, has finally put pen to paper. Using only two pans and
a blender, his quicker,
lighter Greek cuisine features dishes such as calamari in burnt mustard
sauce, smoky eggplant pilaf and baklava three ways. Colour photos.
Softcover, 183 pp, $26.95.
 Meze
Diane Kochilas
This book explores the small plates of food that are indicative of Greece's hospitality
and conviviality. The recipes are well-written, uncomplicated and bursting with flavour.
Hardcover, 137 pp. $38.95.
 Sophie Grigson's Sunshine Food
Sophie Grigson
Tomatoes, peppers, and fresh herbs figure prominently in Grigson's
recipes from the countries which rim the Mediterranean. Colour photos. $36.95.
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