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Copyright © 2011 Nikki Rose. All rights reserved.
About the Author
Nikki Rose is a Greek American professional chef-instructor and writer living in Crete. She has hosted teachers,
students, researchers and journalists for over 15 years through her project, Crete’s Culinary Sanctuaries (CCS). Her
focus celebrates and helps protect Crete’s heritage. Rose has received numerous awards from National Geographic,
the United Nations and many other organizations for her success in creating sustainable community-based tourism
initiatives and culinary seminars in several regions of the world.
“So many people have visited me in Crete, looking for secret ingredients in our cuisine that they can bring home with
them. Cretan cuisine is not just one ingredient or recipe -- it is enjoying many flavors of the seasons. So many people
live far away from their food sources now. This book helps us find ways to reconnect with the dedicated people that
provide our delicious and safe food and enjoy the benefits and flavor.” -- Nikki Rose
Crete: The Roots of the Mediterranean Diet can be purchased online. Proceeds support CCS programs.
For autographed copies, student or volume discount orders or to arrange a presentation or book signing by Chef Rose,
contact Andreas at CCS: andreas @ cookingincrete.com.
|Nikki Rose's New Book
Crete: The Roots of the
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Much has been written about the Mediterranean diet, but Nikki Rose’s little book just might be my favorite. It is so to the point,
so clear, so accessible and of course, so delicious if you cook from it. It really shows that you don’t need a thousand recipes
or an entire day in the kitchen to eat well and with great pleasure. That the pictures include people, plants, and vistas as well
as cooked dishes shows that this is about a way of life, not just about recipes. As it should be. And I love that it includes
chapters devoted to kids and to Lenten dishes, as well as wine and more. I’m impressed that Nikki Rose could say so much
in so few pages!
-- Deborah Madison
Chef and author of Vegetarian Cooking for Everyone and 10 other books
This is one of the best books on the Mediterranean Diet that I have come across. Taken from the way the people of Crete
(the healthiest in the world) have eaten for centuries, Nikki provides you with all the practical information you need to eat for
optimal health. She shares with you how to prepare vegetables, fish, chicken, beans, soups, and stews the delicious Greek
way. I highly recommend this book to anyone who wants to improve their health while experiencing all the joys of
-- George Mateljan
Philanthropist, Award-winning author of the World's Healthiest Foods
Many tout the benefits of the Mediterranean Diet but with little cultural context for the rich milieu in which the diet and its
benefits are enjoyed. And enjoyed is the fitting term. As Nikki Rose shows in this slim but rich book, the people, the land and
its flavors are inextricably linked. As cooks, gardeners, and consumers we have much to learn. Lushly illustrated, with
attention given to the foods, recipes, characters, and traditions of the island in digestible snippets, this is the cultural study of
food and nutrition as it should be done.
-- Jonathan Deutsch, Ph.D.
Professor, Culinary Arts, Kingsborough Community College, CUNY, Public Health, CUNY Graduate Center
As a whole foods chef steeped in the belief that traditional foods are life sustaining and need to be part of our daily diet,
Nikki’s book is one of my most coveted resources. Having been on several of her food seminars, I can attest, that what she
presents, shares and teaches in her book is as if I were back with her, on the Island of Crete. If, as we are now beginning to
appreciate that health supportive foods begins with good ingredients, but also includes the life sustaining cultural practices
which accompany such foods, then Nikki’s book introduces those necessary backstories. All I can say is come and learn
how to cook the traditional Mediterranean diet from Nikki and her friends on Crete.
-- Beth Kersey
Alaska Food Sovereignty and Edible Landscapes, and Alaska Seed Savers and Traditional Foods Project