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Greece has
a long history stretching back thousands of years, and during that history
has been invaded many times (including by the Ottoman Turks who occupied
the country for 400 years).
As a result, Greek cuisine has absorbed influences from many sources, and
some dishes (Baklava and Moussaka) are shared with and have Turkish names.
Greek cuisine is not just Moussaka. While lamb is a traditional meat,
favored for holidays and festivals, poultry, beef, and pork are also
popular. Additionally, with
Greece
including many islands, and with no part of the Greek mainland more than
90 miles from the sea, fish and seafood are also Greek favorites.
Greece's
climate is favorable for growing of both olive and lemon, and these form
an important part of Greek cuisine. Vegetables include aubergines and
courgettes. Garlic, basil, oregano and thyme are widely used to add
flavor to dishes. And finally, and by no means least, is
Greece's
famous feta cheese.
Some of the most popular Greek dishes include:
- Village Salad (generally known outside of
Greece and
Cyprus
as "Greek Salad") - a salad of tomato, cucumber, bell peppers
and red onion, seasoned with salt, black pepper and oregano, and dressed
with olive oil. Feta cheese, capers and olives are sometimes added.
- Dips - often served with Pita (unleavened) bread -
including:
Hummus (chickpea dip),
Melitzanosalata (eggplant dip),
Skordalia (garlic sauce dip),
Tahini (sesame paste dip),
Taramosalata (carp roe dip) and
Tzatziki (yogurt, cucumber and garlic dip).
- Dolmades - grapevine leaves stuffed with rice,
vegetables and sometimes meat.
- Keftedes - fried meatballs with oregon and mint.
- Kleftiko - lamb marinated in garlic and lemon,
and then slowly baked on the bone in a pit oven.
- Moussaka -
layers of minced meat and sliced eggplant and tomato,
topped with white sauce and baked.
- Souvlaki - meat, fish or shrimp grilled on a skewer.
- Stifado - a beef and onion stew with red wine and cinnamon.
- Baklava - a sweet pastry made from layers of phyllo dough, with chopped nuts and sweetened with sugar or honey.
On this page, you'll find a great selection of Greek Cook Books.
Related pages on this site:
By Susanna Hoffman
Workman Publishing Company
Paperback (608 pages)
 | List Price: $19.95
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This is the year "It's Greek to me" becomes the happy answer to what's for dinner. My Big Fat Greek Wedding, the upcoming epic Troy, the 2004 Summer Olympics returning to Athens--and now, yet another reason to embrace all things Greek: The Olive and the Caper, Susanna Hoffman's 700-plus-page serendipity of recipes and adventure.
In Corfu, Ms. Hoffman and a taverna owner cook shrimp fresh from the trap--and for us she offers the boldly-flavored Shrimp with Fennel, Green Olives, Red Onion, and White Wine. She gathers wild greens and herbs with neighbors, inspiring Big Beans with Thyme and Parsley, and Field Greens and Ouzo Pie. She learns the secret to chewy country bread from the baker on Santorini and translates it for American kitchens. Including 325 recipes developed in collaboration with Victoria Wise (her co-author on The Well-Filled Tortilla Cookbook, with over 258,000 copies in print), The Olive and the Caper celebrates all things Greek: Chicken Neo-Avgolemeno. Fall-off-the-bone Lamb Shanks seasoned with garlic, thyme, cinnamon and coriander. Siren-like sweets, from world-renowned Baklava to uniquely Greek preserves: Rose Petal, Cherry and Grappa, Apricot and Metaxa.
In addition, it opens with a sixteen-page full-color section and has dozens of lively essays throughout the book--about the origins of Greek food, about village life, history, language, customs--making this a lively adventure in reading as well as cooking. |
|
By Susanna Hoffman
Workman Publishing Company
Paperback (608 pages)
| List Price: $19.95
Lowest New Price: $6.95
Lowest Used Price: $5.59
Usually ships in 24 hours
(As of 11:28 Pacific 17 May 2008 More Info)
Click Here | Product Description:
This is the year "It's Greek to me" becomes the happy answer to what's for dinner. My Big Fat Greek Wedding, the upcoming epic Troy, the 2004 Summer Olympics returning to Athens--and now, yet another reason to embrace all things Greek: The Olive and the Caper, Susanna Hoffman's 700-plus-page serendipity of recipes and adventure.
In Corfu, Ms. Hoffman and a taverna owner cook shrimp fresh from the trap--and for us she offers the boldly-flavored Shrimp with Fennel, Green Olives, Red Onion, and White Wine. She gathers wild greens and herbs with neighbors, inspiring Big Beans with Thyme and Parsley, and Field Greens and Ouzo Pie. She learns the secret to chewy country bread from the baker on Santorini and translates it for American kitchens. Including 325 recipes developed in collaboration with Victoria Wise (her co-author on The Well-Filled Tortilla Cookbook, with over 258,000 copies in print), The Olive and the Caper celebrates all things Greek: Chicken Neo-Avgolemeno. Fall-off-the-bone Lamb Shanks seasoned with garlic, thyme, cinnamon and coriander. Siren-like sweets, from world-renowned Baklava to uniquely Greek preserves: Rose Petal, Cherry and Grappa, Apricot and Metaxa.
In addition, it opens with a sixteen-page full-color section and has dozens of lively essays throughout the book--about the origins of Greek food, about village life, history, language, customs--making this a lively adventure in reading as well as cooking. |
|
By St. Paul's Greek Orthodox Church
William Morrow Cookbooks
Released: 1991-06-05
Paperback (352 pages)
 | List Price: $21.95
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More than 200 unique and intriguing recipes for all kinds of Greek dishes. |
|
By St. Paul's Greek Orthodox Church
William Morrow Cookbooks
Released: 1991-06-05
Paperback (352 pages)
| List Price: $21.95
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More than 200 unique and intriguing recipes for all kinds of Greek dishes. |
|
By Aglaia Kremezi
Houghton Mifflin
Hardcover (312 pages)
 | List Price: $40.00
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The food of the Greek Islands, which stretch from the Turkish shore to the eastern Ionian Sea, is simple but packed with flavor. Aglaia Kremezi has gathered over 150 recipes from these ancient, sunny lands and presented them with fascinating historical and cultural notes in The Foods of the Greek Islands, a landmark collection. The dishes she offers, such as Spaghetti with Lobster Sauce, Meatballs with Rice and Herbs in Lemon Broth, and Baked Mixed Vegetables, are as easy to prepare as they are wonderful to eat. Readers long hoping to find authentic recipes for the best Greek cooking, and those who enjoy fine Mediterranean food, should hail the book. Beginning with island-by-island food profiles, the book then offers sections on meze, the famed small-dish appetizers; pitas and pies; entrees; seasonal salads; bread; and desserts. Welcome attention is also given to beans, rice, bulgur, and pastas, and dishes such as White Bean Soup with Wild Celery and Lemon, Bulgur with Chicken Liver and Currants, and Penne with Olive Oil and Toasted Cheese should become everyday and special-occasion household favorites. Bread and dessert recipes are equally satisfying: Kremezi's Olive and Mint Bread and Saffron, Allspice, and Pepper Biscuits, among others, will please bakers amateur and pro, while the sweets, based on honey, fruits, nuts, and cheese, are similarly tempting. Illustrated with color photos, and with a comprehensive ingredient glossary, the book is a window on cooking few of us could enjoy until its much appreciated arrival. --Arthur Boehm |
|
By Aglaia Kremezi
Houghton Mifflin
Hardcover (312 pages)
| List Price: $40.00
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The food of the Greek Islands, which stretch from the Turkish shore to the eastern Ionian Sea, is simple but packed with flavor. Aglaia Kremezi has gathered over 150 recipes from these ancient, sunny lands and presented them with fascinating historical and cultural notes in The Foods of the Greek Islands, a landmark collection. The dishes she offers, such as Spaghetti with Lobster Sauce, Meatballs with Rice and Herbs in Lemon Broth, and Baked Mixed Vegetables, are as easy to prepare as they are wonderful to eat. Readers long hoping to find authentic recipes for the best Greek cooking, and those who enjoy fine Mediterranean food, should hail the book. Beginning with island-by-island food profiles, the book then offers sections on meze, the famed small-dish appetizers; pitas and pies; entrees; seasonal salads; bread; and desserts. Welcome attention is also given to beans, rice, bulgur, and pastas, and dishes such as White Bean Soup with Wild Celery and Lemon, Bulgur with Chicken Liver and Currants, and Penne with Olive Oil and Toasted Cheese should become everyday and special-occasion household favorites. Bread and dessert recipes are equally satisfying: Kremezi's Olive and Mint Bread and Saffron, Allspice, and Pepper Biscuits, among others, will please bakers amateur and pro, while the sweets, based on honey, fruits, nuts, and cheese, are similarly tempting. Illustrated with color photos, and with a comprehensive ingredient glossary, the book is a window on cooking few of us could enjoy until its much appreciated arrival. --Arthur Boehm |
|
By Diane Kochilas
St. Martin's Griffin
Paperback (208 pages)
 | List Price: $21.95
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In Ithaca, the villagers so revere the olive that they give names to the olive trees that bear them. We're not talking upstate New York here, but Greece, the land that gave us rosy-fingered dawns and spanakopita. Diane Kochilas gives us the Greek way with vegetables in The Greek Vegetarian, and she should be given some kind of humanitarian award for the effort. For anyone fussing over increasing greens, vegetables, and grains while reducing the place of meat in the usual American diet, The Greek Vegetarian is a place of comfort and repose, a place to settle back in the sun and flip through the pages and let the deliciousness of all these wonderful food ideas lap over your life like warm waves from the Aegean Sea. There are 100 recipes herein, and they come from the traditions of Greek cuisine. No one is stretching just to make a dish vegetarian (oh, OK: there's one recipe for vegetarian souvlaki). Only recently have Greeks gained the dubious title of biggest meat eaters in Europe, and even then all they did, according to the author, was make their plates bigger for the added meat. They still eat a diet rich in vegetables. Always have; always will. But some specifics. Kochilas divides her book into Meze, the little dishes of Greece, and Main Meals, the pastas, soups, stews, casseroles, savory pies and breads, the egg dishes. There's Beet and Apple Salad with a Yogurt Dressing, for starters. How about Roasted Eggplant and Chickpea Salad? Or Arugula Salad with Wrinkled Olives and Orange Slices? The Classic Greek Bean Soup is included. So too is a dish of Potatoes Stewed with Kalamata Olives. The possibilities build, one upon the other. This book bursts with flavor the same way a vine-ripened, sun-warmed tomato bursts at the first bite. It will dribble down your chin if you're not careful. --Schuyler Ingle |
|
By Diane Kochilas
St. Martin's Griffin
Paperback (208 pages)
| List Price: $21.95
Lowest New Price: $12.37
Lowest Used Price: $10.00
Usually ships in 24 hours
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Click Here | Amazon.com:
In Ithaca, the villagers so revere the olive that they give names to the olive trees that bear them. We're not talking upstate New York here, but Greece, the land that gave us rosy-fingered dawns and spanakopita. Diane Kochilas gives us the Greek way with vegetables in The Greek Vegetarian, and she should be given some kind of humanitarian award for the effort. For anyone fussing over increasing greens, vegetables, and grains while reducing the place of meat in the usual American diet, The Greek Vegetarian is a place of comfort and repose, a place to settle back in the sun and flip through the pages and let the deliciousness of all these wonderful food ideas lap over your life like warm waves from the Aegean Sea. There are 100 recipes herein, and they come from the traditions of Greek cuisine. No one is stretching just to make a dish vegetarian (oh, OK: there's one recipe for vegetarian souvlaki). Only recently have Greeks gained the dubious title of biggest meat eaters in Europe, and even then all they did, according to the author, was make their plates bigger for the added meat. They still eat a diet rich in vegetables. Always have; always will. But some specifics. Kochilas divides her book into Meze, the little dishes of Greece, and Main Meals, the pastas, soups, stews, casseroles, savory pies and breads, the egg dishes. There's Beet and Apple Salad with a Yogurt Dressing, for starters. How about Roasted Eggplant and Chickpea Salad? Or Arugula Salad with Wrinkled Olives and Orange Slices? The Classic Greek Bean Soup is included. So too is a dish of Potatoes Stewed with Kalamata Olives. The possibilities build, one upon the other. This book bursts with flavor the same way a vine-ripened, sun-warmed tomato bursts at the first bite. It will dribble down your chin if you're not careful. --Schuyler Ingle |
|
By Kitty Morse
Ten Speed Press
Hardcover (188 pages)
 | List Price: $24.95
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During Spain's infamous Inquisition, Jews were forced to flee the country for more welcoming shores. Many of these refugees landed in northern Africa, specifically Morocco, and a unique cuisine was born of the marriage of Spanish, Moorish, and traditional Jewish culinary influences. SCENT OF THE ORANGE BLOSSOMS celebrates this cuisine, presenting the elegant and captivating flavors passed down through generations of Jews in Morocco. The mouthwatering recipes include Fresh Fava Bean Soup with Cilantro for Passover, Chicken Couscous with Orange Blossom Water for Yom Kippur, and Honey Doughnuts for Hannukah. Illuminating the important connection among food, family, and tradition, the recipes are interspersed with letters between mothers and newly married daughters, discussing special events and menu planning. |
|
By Kitty Morse
Ten Speed Press
Hardcover (188 pages)
| List Price: $24.95
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During Spain's infamous Inquisition, Jews were forced to flee the country for more welcoming shores. Many of these refugees landed in northern Africa, specifically Morocco, and a unique cuisine was born of the marriage of Spanish, Moorish, and traditional Jewish culinary influences. SCENT OF THE ORANGE BLOSSOMS celebrates this cuisine, presenting the elegant and captivating flavors passed down through generations of Jews in Morocco. The mouthwatering recipes include Fresh Fava Bean Soup with Cilantro for Passover, Chicken Couscous with Orange Blossom Water for Yom Kippur, and Honey Doughnuts for Hannukah. Illuminating the important connection among food, family, and tradition, the recipes are interspersed with letters between mothers and newly married daughters, discussing special events and menu planning. |
|
By Georgia Sarianides
Capital Books
Paperback (256 pages)
 | List Price: $17.95
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Written by Greek-American chef Georgia Sarianides, Nosthimia! The Greek American Family Cookbook introduces Americans to Greek cuisine in a fun and engaging way. Although Georgia was born in Greece, she is equally as enthusiastic about her adopted country, America. Through the years, Georgia has adapted her Greek cooking to the American lifestyle. As a mother of four and with a full time career, Georgia plans meals that are healthy and don’t require hours in the kitchen. She emphasizes the use of fresh fruits, vegetables, herbs, spices, and olive oil, all healthy and delicious. Sprinkled among the mouth-watering recipes, Georgia includes family stories, cooking tips, and customs from the Old Country. This unique combination of delicious Greek recipes with American ingredients features about 175 recipes that are nutritious and easy to prepare. As Georgia says, "My recipes are Greek with an American twist, just like me!" |
|
By Georgia Sarianides
Capital Books
Paperback (256 pages)
| List Price: $17.95
Lowest New Price: $11.20
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Written by Greek-American chef Georgia Sarianides, Nosthimia! The Greek American Family Cookbook introduces Americans to Greek cuisine in a fun and engaging way. Although Georgia was born in Greece, she is equally as enthusiastic about her adopted country, America. Through the years, Georgia has adapted her Greek cooking to the American lifestyle. As a mother of four and with a full time career, Georgia plans meals that are healthy and don’t require hours in the kitchen. She emphasizes the use of fresh fruits, vegetables, herbs, spices, and olive oil, all healthy and delicious. Sprinkled among the mouth-watering recipes, Georgia includes family stories, cooking tips, and customs from the Old Country. This unique combination of delicious Greek recipes with American ingredients features about 175 recipes that are nutritious and easy to prepare. As Georgia says, "My recipes are Greek with an American twist, just like me!" |
|
By Diane Kochilas
St. Martin's Griffin
Paperback (368 pages)
 | List Price: $19.95
Lowest New Price: $11.60
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Greece and its many islands are rich with traditional and regional culinary dishes that go far beyond the standard fare of moussaka and spinach pie. To gather these special recipes and the culture that surrounds them, Diane Kochilas spent more than fifteen years living and traveling in Greece. From home cooks and professional chefs she coaxed a wonderful array of authentic recipes to augment her own creations, adapting where necessary to make them accessible to modern cooks with modern ingredients.
This tantalizing collection of recipes covers all aspects of Greek cuisine and pays tribute to the history and tradition behind each dish. Each chapter--from olives and bread to appetizers, stews, savory pies, fish, poultry, meat, eggs, grains, vegetables, and sweets--is filled with detail on the ancient, religious and folkloric origins or various dishes. Basic preparations, such as those for phyllo, avgolemono, and grilling of fish and game, are covered, as are regional variations and local specialties, secrets of village home cookes, and guidelines on how to serve the foods in typical Greek fashion. Also included is a helpful guide on where and how to obtain Greek specialty items by mail.
|
|
By Diane Kochilas
St. Martin's Griffin
Paperback (368 pages)
| List Price: $19.95
Lowest New Price: $11.60
Lowest Used Price: $9.44
Usually ships in 24 hours
(As of 11:28 Pacific 17 May 2008 More Info)
Click Here | Product Description:
Greece and its many islands are rich with traditional and regional culinary dishes that go far beyond the standard fare of moussaka and spinach pie. To gather these special recipes and the culture that surrounds them, Diane Kochilas spent more than fifteen years living and traveling in Greece. From home cooks and professional chefs she coaxed a wonderful array of authentic recipes to augment her own creations, adapting where necessary to make them accessible to modern cooks with modern ingredients.
This tantalizing collection of recipes covers all aspects of Greek cuisine and pays tribute to the history and tradition behind each dish. Each chapter--from olives and bread to appetizers, stews, savory pies, fish, poultry, meat, eggs, grains, vegetables, and sweets--is filled with detail on the ancient, religious and folkloric origins or various dishes. Basic preparations, such as those for phyllo, avgolemono, and grilling of fish and game, are covered, as are regional variations and local specialties, secrets of village home cookes, and guidelines on how to serve the foods in typical Greek fashion. Also included is a helpful guide on where and how to obtain Greek specialty items by mail.
|
|
By Sophia Skoura
Crown
Released: 1967-04-13
Hardcover (256 pages)
 | List Price: $16.00
Lowest New Price: $5.42
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Here are the dishes your mother used to make, from the cookbook your grandmother brought over from the old country. Crown's Classic Cookbook series features a collection of the world's best-loved foreign cookbooks, specially adapted for use in American kitchens. Authentic and comprehensive, these reasonably priced books are a welcome addition to the culinary library of any cook.
Jewish Cookery by Leah H. Leonard
The classic book on Jewish cuisine, featuring traditional recipes for gefulte fish, kreplach, knishes, challah, and kugel, as well as guidelines for keeping a kosher kitchen and menus for holiday meals.
The Finnish Cookbook by Beatrice A. Ojakangas
The first cookbook devoted to introducing Finland's fascinating but little known cuisine to America. Including recipes for Sour Rye Bread, Fish in a Crust, Finnish Smorgasbord, and Bishop's Pepper Cookies.
German Cookery by Elizabeth Schuler
Germany's best-selling cookbook adapted for American kitchens. Containing recipes for all the German favorites such as Wiener Schnitzel, Sauerbraten, Spatzle, and Apple Strudel.
The Greek Cookbook is a translation and adaptation of Greece's best-selling cookbook, containing 500 of its choicest recipes. Yet all of these -- many of them exotic by American standards -- use American measurements and can be easily prepared from ingredients readily available to the American cook.
Phyllo, that versatile pastry used as the basis for many Greek entrees and appetizers as well as desserts, appears here in many delectable forms. Try the baklava with honey syrup, or Copenhagen (the pastry named for the Greek king who was originally a Danish prince).
You'll find excellent recipes too for the famed Greek dolmathes (rolled grape leaves) and yemista (stuffed vegetable preparations such as stuffed artichokes ). You might prefer to sample a baked specialty like moussaka or one of the au gratins made with lamb, eggplant, or squash.
Having visitors? Welcome them as the Greeks do, with a choice of glykos or spoon sweets -- perhaps eggplant, or rose petal, or apricot. For a cocktail party, serve any of the marvelous canapes or hot hors d'oeuvres like taramosalata (pureed roe salad) and piroski (dumplings). And formal entertaining takes on a new exotic twist when you serve lamb on a spit or an octopus main course.
The Greek Cookbook also includes a glossary explaining all Greek culinary terms as well as examples of typical Greek menus. For the experienced cook who wants to prepare an authentic Greek banquet or the novice who wants to spice up an ordinary meal with a Greek specialty, The Greek Cookbook is indispensable. |
|
By Sophia Skoura
Crown
Released: 1967-04-13
Hardcover (256 pages)
| List Price: $16.00
Lowest New Price: $5.42
Lowest Used Price: $4.00
Usually ships in 24 hours
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Click Here | Product Description:
Here are the dishes your mother used to make, from the cookbook your grandmother brought over from the old country. Crown's Classic Cookbook series features a collection of the world's best-loved foreign cookbooks, specially adapted for use in American kitchens. Authentic and comprehensive, these reasonably priced books are a welcome addition to the culinary library of any cook.
Jewish Cookery by Leah H. Leonard
The classic book on Jewish cuisine, featuring traditional recipes for gefulte fish, kreplach, knishes, challah, and kugel, as well as guidelines for keeping a kosher kitchen and menus for holiday meals.
The Finnish Cookbook by Beatrice A. Ojakangas
The first cookbook devoted to introducing Finland's fascinating but little known cuisine to America. Including recipes for Sour Rye Bread, Fish in a Crust, Finnish Smorgasbord, and Bishop's Pepper Cookies.
German Cookery by Elizabeth Schuler
Germany's best-selling cookbook adapted for American kitchens. Containing recipes for all the German favorites such as Wiener Schnitzel, Sauerbraten, Spatzle, and Apple Strudel.
The Greek Cookbook is a translation and adaptation of Greece's best-selling cookbook, containing 500 of its choicest recipes. Yet all of these -- many of them exotic by American standards -- use American measurements and can be easily prepared from ingredients readily available to the American cook.
Phyllo, that versatile pastry used as the basis for many Greek entrees and appetizers as well as desserts, appears here in many delectable forms. Try the baklava with honey syrup, or Copenhagen (the pastry named for the Greek king who was originally a Danish prince).
You'll find excellent recipes too for the famed Greek dolmathes (rolled grape leaves) and yemista (stuffed vegetable preparations such as stuffed artichokes ). You might prefer to sample a baked specialty like moussaka or one of the au gratins made with lamb, eggplant, or squash.
Having visitors? Welcome them as the Greeks do, with a choice of glykos or spoon sweets -- perhaps eggplant, or rose petal, or apricot. For a cocktail party, serve any of the marvelous canapes or hot hors d'oeuvres like taramosalata (pureed roe salad) and piroski (dumplings). And formal entertaining takes on a new exotic twist when you serve lamb on a spit or an octopus main course.
The Greek Cookbook also includes a glossary explaining all Greek culinary terms as well as examples of typical Greek menus. For the experienced cook who wants to prepare an authentic Greek banquet or the novice who wants to spice up an ordinary meal with a Greek specialty, The Greek Cookbook is indispensable. |
|
By Theresa Yianilos
BookSurge Publishing
Released: 2006-07-25
Paperback (264 pages)
 | List Price: $18.99
Lowest New Price: $18.99
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The Complete Greek Cookbook contains the most comprehensive collection of Greek recipes ever published in this country with over one thousand variations of three hundred authentic recipes. They reflect a simplified modern approach to Greek cooking, step by step instructions, modified proportions of sugars, fats and oil, the use of instant foods and spices, tested short-cut methods and the use of appliances. Anecdotes and myths about the origins of these recipes makes this book fun to read and a treasure to have in the kitchen. This is a new edition of an Amazon five star classic which was revised in August 2000 that has sold over two hundred thousand copies. |
|
By Theresa Yianilos
BookSurge Publishing
Released: 2006-07-25
Paperback (264 pages)
| List Price: $18.99
Lowest New Price: $18.99
Lowest Used Price: $18.98
Usually ships in 24 hours
(As of 11:28 Pacific 17 May 2008 More Info)
Click Here | Book Description:
The Complete Greek Cookbook contains the most comprehensive collection of Greek recipes ever published in this country with over one thousand variations of three hundred authentic recipes. They reflect a simplified modern approach to Greek cooking, step by step instructions, modified proportions of sugars, fats and oil, the use of instant foods and spices, tested short-cut methods and the use of appliances. Anecdotes and myths about the origins of these recipes makes this book fun to read and a treasure to have in the kitchen. This is a new edition of an Amazon five star classic which was revised in August 2000 that has sold over two hundred thousand copies. |
|
By Diane Kochilas
William Morrow Cookbooks
Released: 2001-04-10
Hardcover (512 pages)
 | List Price: $40.00
Lowest New Price: $22.41
Lowest Used Price: $13.75
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Click Here | Amazon.com's Best of 2001:
Moussaka, grilled fish, and feta salad with olives--that's it for Greek food, right? Wrong, as abundantly proved by Diane Kochilas's masterful The Glorious Foods of Greece. For over 10 years, Kochilas investigated the vast wealth of Greek cooking, traveling to its islands, cities, mountains, and villages and talking to cooks, bakers, fisherman, farmers, and cheese makers. She listened astutely, and the result is not only hundreds of authentic recipes, but a definitive culinary guide. Following an introduction in which Kochilas details, among other fascinating information, the nature of each region's cuisine (Rooumali and Epirus are shepherds' domains, she writes, "where the reigning food is pita, as in savory pie, hundreds of them...."), she then offers chapter-by-chapter observations with straightforward recipes. These range from mezze (appetizers) and soups to breads, main dishes, sweets, and drinks. From the olive country of Peloponnesus, for example, readers are offered the likes of Roast Leg of Lamb with Wine, Garlic, Allspice, and Cheese. The Italian-influenced Ionian islands provide Chicken Stewed in Fragrant Tomato Sauce with Thick Pasta, among other dishes. Snd from Macedonia and Thrace come such fare as Roasted Potato Salad with Hot Pepper and Mint, and Leek and Yogurt Pie. Throughout, Kochilas also provides interesting sidebars (The Sardines of Lesvos, for example, profiles this local treasure known for its sweetness), ingredient sketches, and preparation suggestions. A section that explores cooking techniques and a useful source list concludes the book, which is a tribute to a widely undiscovered cuisine and the author's steady yet exuberant powers of investigation. --Arthur Boehm |
|
By Diane Kochilas
William Morrow Cookbooks
Released: 2001-04-10
Hardcover (512 pages)
| List Price: $40.00
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Moussaka, grilled fish, and feta salad with olives--that's it for Greek food, right? Wrong, as abundantly proved by Diane Kochilas's masterful The Glorious Foods of Greece. For over 10 years, Kochilas investigated the vast wealth of Greek cooking, traveling to its islands, cities, mountains, and villages and talking to cooks, bakers, fisherman, farmers, and cheese makers. She listened astutely, and the result is not only hundreds of authentic recipes, but a definitive culinary guide. Following an introduction in which Kochilas details, among other fascinating information, the nature of each region's cuisine (Rooumali and Epirus are shepherds' domains, she writes, "where the reigning food is pita, as in savory pie, hundreds of them...."), she then offers chapter-by-chapter observations with straightforward recipes. These range from mezze (appetizers) and soups to breads, main dishes, sweets, and drinks. From the olive country of Peloponnesus, for example, readers are offered the likes of Roast Leg of Lamb with Wine, Garlic, Allspice, and Cheese. The Italian-influenced Ionian islands provide Chicken Stewed in Fragrant Tomato Sauce with Thick Pasta, among other dishes. Snd from Macedonia and Thrace come such fare as Roasted Potato Salad with Hot Pepper and Mint, and Leek and Yogurt Pie. Throughout, Kochilas also provides interesting sidebars (The Sardines of Lesvos, for example, profiles this local treasure known for its sweetness), ingredient sketches, and preparation suggestions. A section that explores cooking techniques and a useful source list concludes the book, which is a tribute to a widely undiscovered cuisine and the author's steady yet exuberant powers of investigation. --Arthur Boehm |
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