True to its name, this book includes an extensive selection of different dishes that can all be served together as hors d’ oeuvres with ouzo. The mezedes, the Greek word for appetizers, are combined into forty different "pikillies," or hors d' oeuvres varieties. Each recipe is balanced to perfection in terms of taste, aroma, temperature and texture, fitting neatly and precisely into the framework of the healthy Mediterranean diet.  While balancing the strong taste of ouzo, each recipe increases the appetite and prepares the stomach for the meal to come. The combination of ouzo and mezes epitomizes the classic Greek gastronomic experience, an experience characterized by eating and drinking in a relaxed atmosphere together with friends and music.



This book not only strives to be a practical "tool" for the reader, whether he is a beginner or a professional cook, but also to accurately depict the Greek way of life and culinary tradition. Aside from including the most famous 'ouzomezedes,' the recipes section also includes a plethora forgotten traditional recipes. Each recipe is easy to understand and easy to execute, calling for simple technique and basic ingredients.



This book was written by Executive Chef Mr. Panagiotis Alexopoulos, with the help of Mrs. Anastasia Zarboni. Mr Alexopoulos is one of the founding members and has been vice-president of the Greek CHEF'S CLUB. He has worked as a tourist education professor since 1989 and has played a major role in instituting the EU’s 1995 Euroqualification program. He represented Greece in the 2000 International Culinary Olympics, as the coach of the Greek Culinary Olympic Team. As one of the giants within the culinary field of Greek cuisine, Alexopoulos is frequently featured in magazines and publications, contributing articles and advice, and collaborating on a variety of projects.





Publications: Strategic


Authors: P. Alexopoulos & A. Zarboni