One of the most prized Chefs currently in Greece. The book includes: complete menus, recipes for creative Greek and Mediterranean cuisine for all seasons, wine selection, information on recipe ingredients, tips on cooking methods and recipes for basic preparations (sweet and savoury dough sponge cake, pasta dough, sauces etc.). You will also find extra festive menus for Christmas and Easter, a wine section (varieties, matching food and wine), recipes for bread, information about olive oil and recipes for aromatic oils and finally ideas for appetiser dips.


For the past 15 year, Vangelis Driskas has worked as a chef or a culinary adviser to major restaurants and food industries. His hallmark is creative Greek and Mediterranean cooking. He has been cooking since 2002 on the First Channel and Second Channel for Greek public TV every day and took part in the Greek version of “Ready Steady Cook” in 2001.


He teaches at a private cooking school while conducting seminars all over Greece and abroad on the subject of Greek cooking (traditional and modern), its techniques and ingredients, as well as other national cuisines.


The Ultimate Greek Cookbook received an honourable mention in the category “Best Chef Cookbook in the World” in the international Gourmand World Cookbooks Awards that took place in Barcelona in February 2004.


  • 171 pages