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Simply Plated! 2, More than 25 Innovative Dishes from Crete and Santorini
Kerasma | 2006 | ASIN: R200900605B | 36 pages | PDF | 2,2 MB .
simply plated

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One of the most telling characteristics of Greek cuisine is its regionality. Greece is a small country with a big table, much of it rooted in the regional traditions of the islands, mainland, and mountains.

In this, our second edition of the award-winning Simply Plated! we decided to offer up a table full of dishes from two of the most unique Greek regions, Crete and Santorini: Crete because it is the cradle of the Mediterranean and the mother of the Mediterranean Diet, an island with a vast variety of raw ingredients that have been the foundation of the table from time immemorial; and Santorini, because it is the complete opposite, bone-dry, volcanic, minimal, with a cuisine forged of a dearth of raw ingredients but honed into a delicious whole thanks to the ingenuity of generations of island cooks who took the handful of basic ingredients that are the foundation of Santorini’s table and created a simple, healthful, timeless cuisine. Both islands, are, of course, among the most popular tourist destinations in Greece. The cooking of Crete is arguably the most complete of all the regions of Greece. It is a cuisine where Minoan elements have persisted and flourished through the ages, with ingredients such as honey, barley, snails and wild greens as important to the Cretan table today as they were several thousand years ago. Crete is one of the most important agricultural hubs of Greece, a major producer of citrus fruits, tomatoes and other vegetables, olive oil and olives, and more. Its cheeses are savored all over Greece and exported all over the world. Its thyme honey is exquisite. Its mountains and ravines are host to one of the widest selection of wild greens and herbs–well over 300 edible varieties of both–in all of Europe. The entire cuisine of the Aegean culminates in Crete, a paean to simplicity, seasonality, and variety. Raw ingredients such as greens find their place in myriad dishes, from small hand-held pies browned in the island’s award-winning olive oil to stews and braised dishes that combine healthful greens and vegetables with all sorts of other protein, from lamb and goat to snails, octopus, cuttlefish and squid, to fish and seafood. This combination of greens and vegetables with more expensive meats, fish, etc., is an age-old way to stretch a meal but it is also surprisingly contemporary, as more and more nutritionists today support the ample presence of vegetables in any given dish.

In Santorini, the palate of flavors is limited to a few simple ingredients, mainly the island’s famed yellow split pea, some fish and meat, its gorgeous, small tomatoes, white eggplants, simple cheeses and grapes. Santorini is arguably the most unique vineyard in all the Mediterranean. With this seeming paucity of raw ingredients, however, the island’s cuisine has developed a distinct, regional character. We drew on the traditional dishes of both places but also enlisted two distinguished island cooks to create a handful of modern dishes using Crete’s and Santorini’s ancient palette of ingredients. The result is a selection of more than 25 Simply Plated, simply delicious dishes, both savory and sweet, that are timeless, timely, healthful, perfect choices for today, no matter where you are.

The Golden Step: A Walk through the Heart of Crete
Language: English | EPUB / MOBI | ISBN-10: 1907973346 | ASIN: B008527SSC | 2012 | 220 pages | 1 MB / 1 MB

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The only plan for Christopher Somerville’s walk across Crete was to begin in the East at Easter and finish on Pentecost in the extreme West, at the Monastery of the Golden Step. During the three hundred-mile walk he tackled four mountain ranges and the numerous gorges of the West. Speaking only basic Greek and following a poorly marked path, he relied on his instincts to guide him through shepherding country where villages are few and each night’s accommodation uncertain. The result is a book that beautifully evokes a Crete few ever encounter; rugged, perilous, hospitable, and charming.

Top 10 Crete (Eyewitness Top 10 Travel Guides) by Robin Gauldie
English | | ISBN: 0756670357 | 144 pages | PDF | 11 MB
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Whether you are traveling first class or on a limited budget, DK Eyewitness Top 10: Crete will lead you straight to the very best this historic island has to offer. From ancient Minoan ruins to the towering Venetian wall and fortress of Heraklion, all the must sees are covered in a trouble free list format.

Jos Simon, “Frommer’s Crete Day by Day”
English | 2010 | ISBN: 0470717084 | 190 pages | PDF | 19,1 MB
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The itinerary-based Day by Day guides show you the best of everything in a time-efficient way, perfect for travellers who want to tailor their tripSightseeing highlights include Samaria Gorge, Europe’s longest gorge and one of the most spectacular in the world; and Knossos Palace, one of the most significant archaeological sites in Crete.Crete is one of the most popular Greek Islands and has the longest summers in Greece; it’s a great destination for culture vultures as well as those interested in nature.Coverage of a variety of accommodations – from contemporary villas and luxury hotels to rustic accommodations in agro-tourism farms.For adventure seekers, Crete offers the perfect terrain for mountain biking, hiking, and horse-riding, with many points of interests along the way.

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