This book, first published in 2002, current edition is of 2007, is a selection of the traditional recipes of the Aegean Sea Kitchen, by the Chef Argiro Barbarigou. The recipes are sorted in the following categories: salads/appetizers, pies, olive oil dishes, meats, fish/seafood, desserts/apperitifs. The book is prefaced by the famous Greek reporter Bilio Tsoukala, and has a recipe index, tips for the kitchen, and the recipes with their ingredients and preparation followed by a picture.
Chef Argiro Barbarigou was born and raised in the Aegean island of Paros. She reopened the restaurant "Papadakis" on the island and, after its huge success, a second restaurant in Athens was established in 2005. She moved to Athens around that time and begun presenting cooking shows in the national TV network, and writing columns about cooking in newspapers and magazines. She authored several cookbooks and a cookbook for children titled "Argyres zarampoukitses".
- 1st Award in "Best local kitchen" 2002, by Gourmand-World Cookbooks Awards
- Recipes with Pictures and Information
- Paper Cover
- Greek language
Product Cautions and Directions
- The book is in Greek
- Soft, glossy pages
- Use on a clean surface