The Best Greek Cookbooks

Jew-Ish by Jake Cohen merges his Ashkenazi heritage with his husband's Persian-Iraqi traditions to create a modern Jewish table that tastes like both history and tomorrow.

Georgina Hayden Taverna /anglais brings Cyprus to your table through sun-warmed salads, orange-blossom pastries, and the kind of food that tastes like lemon, feta, cinnamon, and coming home.

Diane Kochilas invites you into Ikaria, where forget-to-die longevity starts with shared meals, seasonal greens, generations of bean dishes, and wine that tastes like you have all the time in the world.

Yasmin Khan brings dill, dates, and the stories that travel with them across Turkey, Greece, and Cyprus in Ripe Figs, a collection of recipes rooted in the eastern Mediterranean's moving history of trade, migration, and connection.

Zaytinya by José Andrés brings crispy vegetables, spiced seafood, grilled kebabs, and warm pita to your table—the kind of food that tastes like the Eastern Mediterranean and begs to be shared.