Athens: Food, Stories, Love

For a limited time we have copies signed by Diane Kochilas.

A lively portrait of contemporary Athens for motivated cooks who want Greek classics alongside smart, contemporary riffs.

Diane Kochilas writes from three decades in the city, tracing how Athenian kitchens blend deep tradition with a new, global pantry. Markets, bakeries, and restaurants feed the same impulse: keep the soul, play with the form.

Highlights from the creative side:

• Grape leaf arancini with mozzarella and feta

• Croissants filled like spanakopita

• Cornmeal pancakes with grape molasses

• Sweet potato taramosalata

• Sushi-filled dolmades

• Greek salad topped with cucumber granita

Kochilas’s headnotes explain where the ideas come from and what to watch for, so the twists feel grounded rather than gimmicky. The staples are here too—souvlaki, hand pies, pastitsio—set beside older Athenian “fancy” dishes. 

This is city cooking for the home: familiar technique, bright flavors, and dishes that move from weeknight to small gathering without fuss. If you’re building a modern Greek shelf, it’s a sharp snapshot of how Athens is eating today.

Hardcover. Color photographs throughout.