COOKBOOKS
Greek Recipes and Stories from Chef Nicholas
THE NOVELTY OF GREEK CUISINE
Chef Nicholas Poulmentis's first cookbook highlights his unique take on traditional Greek cuisine and features chapters on appetizers, mezze, soups, salads, mains, and desserts — with many large close-up photos. The star recipe is his Black Truffle Tarama, which blends the briny depth of squid ink with the earthy allure of black truffle; each bite carries the soul of the sea and the decadence of thoughtful instinct. The book also chronicles his experiences growing up in Kythira, Greece, and the influence his father had on his cooking.
MY FOOD STORY
Nicholas was one of a select group of chefs invited to share his culinary journey and stories in this coffee-table book, which celebrates the diversity of U.S. food, agriculture, farmers, producers, and cuisine. He is honored to be a part of this groundbreaking collaboration between the US Department of State and the USDA.
KYTHIRA
12 Months
Collector's Edition
This limited-edition cookbook showcases 12 traditional Greek recipes, one for each month of the year, while sharing impactful stories from Kythira. It was produced in collaboration with Unesco — to reflect and support the organization’s missions around the world — and certified by the Council of Europe.
