I’ve always had a soft spot for cookbooks, and my love of Greek food means I continually return to books from that region. If you appreciate delicious recipes, evocative stories, and beautiful photography from the Mediterranean, these five Greek-focused cookbooks stood out for me this year and are well worth exploring.
Any of these titles would make a thoughtful gift for someone who enjoys Mediterranean cooking or a stylish coffee-table book for your own kitchen shelf. I hope one of them sparks your appetite—and inspires some new meals. Let me know which you choose!
Mediterranea, by Anastasia Miari: Given to me by my husband, this warm, inviting cookbook was a delightful surprise. Although Anastasia’s roots are Greek, Mediterranea celebrates the wider Mediterranean culinary world—featuring recipes and memories from Greece, Spain, Italy, France, Tunisia, Cyprus, Croatia and beyond.
Anastasia describes the book as “an edible baton” meant to inspire future generations to live like Mediterranean grandmothers: share food, savor small pleasures (often with a glass of wine), and make time for rest. The book follows her earlier titles and combines compelling narratives, gorgeous photography, and accessible recipes built on fresh, seasonal ingredients.
Recipes that caught my eye: beef and orzo soup, spaghetti all’amatriciana, zucchini gratin, Spanish lemon tart
Yassou, by Shaily Lipa: Named for the warm Greek greeting, Yassou reads as much like a travelogue as it does a cookbook. While Shaily is an author and TV personality from Israel, this book is a tribute to her Greek grandparents and to simple, seasonal cooking rooted in family traditions. The photography is beautiful and the recipes are honest and approachable.
The book opens with mezes (small bites), then moves through savory pastries, stuffed vegetables, soups and sides, seafood mains and desserts. Shaily frames the collection as a guide to fresh, nutritious, and effortlessly delicious meals that capture the welcoming flavors of the Mediterranean.
Recipes that caught my eye: beet and yogurt salad, Santorini tomato patties, leek pie, stuffed peppers with cheese, tomato and orzo soup, custard pie (with a recipe for homemade marzipan)
Ikaria, by Meni Valle: This book draws on the food traditions of Ikaria, often called “the Greek island of longevity.” Subtitled “an affirmation of the beautiful, simple things that matter most,” Ikaria emphasizes meals prepared from scratch using fresh local produce and encourages sharing food with family and friends. Many recipes lean vegetarian and celebrate seasonal abundance.
One memorable quote from the book comes from a hotel owner named Ilias: “We do not try to add years to our life, we add life to our years. We make the most of every day.” The sentiment reflects the book’s approach to food and living—enjoying quality ingredients and company.
Recipes that caught my eye: omelette with spring onions, vegetarian moussaka, black-eyed pea salad, mushroom pie, pork meatballs
Hellenic Kanella, by Ruth Bardis: Named after the author’s favorite spice—cinnamon—this memoir-style cookbook pairs personal memories with regional Greek recipes. As the child of Greek immigrants in Australia, Ruth set out to preserve family stories and the simple, healthy dishes she grew up with, blending narrative and photography with recipes designed to be cooked and shared.
The book highlights regional specialties and everyday family dishes, showcasing both comfort food and traditional flavors. The combination of storytelling and practical recipes makes it a charming and useful addition to any kitchen.
Recipes that caught my eye: cauliflower with feta, Peloponnese red eggs, olive oil fried potatoes with egg and feta, cinnamon chicken with lemon potatoes, Greek biscotti
Beyond the Greek Salad, by Ruth Bardis: A follow-up to Hellenic Kanella, this book explores regional foods from across Greece and highlights dishes beyond the well-known staples like moussaka, tzatziki, baklava, and Greek salad. Organized by region, the chapters introduce lesser-known local specialties and inventive takes on tradition.
The collection includes both familiar and surprising recipes, with modern twists and plenty of variety—seafood, pies, sweets and creative savory dishes that reflect Greece’s regional diversity.
Recipes that caught my eye: white fish with lemon emulsion, Venetian pastitsio, yogurt and semolina cake, sesame-coated feta saganaki, chicken with mandarin, orange, honey and thyme, cornmeal spinach pie, freddo cappuccino
If I had to pick a favorite, I might choose Beyond the Greek Salad for its fresh takes on classic dishes—but honestly, any of these cookbooks would be a wonderful addition to your collection. Each offers a slightly different perspective on Mediterranean and Greek cooking, with recipes you can return to again and again.
I hope you enjoyed this roundup. Please leave a comment to tell me which book you try. Kali orexi! (Enjoy your food!)