The acclaimed chef from Molyvos — New York's "very best Greek restaurant" (Esquire) — reinvents one of the world's classic cuisines in 150 recipes that celebrate its fresh ingredients and bold flavors.

Before the Livanos family opened Molyvos they wanted to be sure their food hit all the right notes. So they hired gifted chef Jim Botsacos and took him on a tour of the Greek isles, spending many nights dining and cooking in Greek homes. Jim's immersion in Greek cuisine and his own bistro-influenced sensibility made an immediate impression on New York restaurant critics, including Ruth Reichl, whose three-star rave thanked Molyvos for reminding her "how truly wonderful Greek food can be." Now, with The New Greek Cuisine, anyone can "go Greek" with flair.

While staying true to tradition, the recipes in The New Greek Cuisine bring everything to the next level by emphasizing ingredients and presentation and intensifying flavors. Home cooks can start small by learning to make marvelous mezes, including mussels with mint or a crustless leek and cheese pie. When it's time to move on to entrees, there are plenty of tasty and satisfying options, from braised lamb shanks with orzo to plank-grilled prawns. Inventively simple sides such as roasted "cracked" potatoes with coriander and red wine, or comforting pastitsio — a Greek macaroni and cheese — could become new family favorites. And no Greek meal would be complete without desserts like semolina cake with yogurt and spoon sweets or easy pinwheel-shaped baklava.

Based on staples such as fish, whole grains, and olive oil, Greek food is not only healthy and delicious but offers a welcome break from other overexposed Mediterranean cuisines. And this richly illustrated cookbook by one of the new Greek's most talented practitioners is the perfect way to discover its many delights.

"With this satisfying cookbook, Botsacos, the head chef at Manhattan's Molyvos restaurant, translates Greek food for a New World setting without losing authenticity. As is often the case at Greek tables, small dishes dominate: the book begins with mezede plates such as classic Melitzanosalata and a delightful Greek Fava Beans with Arugula, Spring Onions, and Capers; then there are chapters for savory pies (which Botsacos proclaims are 'the ultimate finger food'), appetizers — a section that is hard to distinguish from mezedes, but equally full of tempting options — and soups and salads. Restaurant favorites like Aglaia's Moussaka and Chicken Magiritsa are included, though Botsacos gets to stretch his wings a little and adds more unusual recipes such as the Warm Manouri Salad with Baby Beets and Pickled Pearl Onions or Pork Spareribs Marinated in Ouzo and Greek Spices. Much of Botsacos's mix of modern-ancient flavors is quite accessible for those willing to put in the preparation time often required. Still, they are likely to find the effort worthwhile, and if they do not reach quite the culinary heights Botsacos does at Molyvos, his clear guidelines should at least help them bring some fresh Greek flavors to their tables. Color photos not seen by PW." Publishers Weekly (Copyright Reed Business Information, Inc.)

"Most of his recipes are for fairly simple, rustic fare, made with the best ingredients and sometimes a slightly lighter touch than the traditional version....[R]ecommended..." Library Journal

Based on staples such as fish, whole grains, and olive oil, Greek food is not only healthy and delicious but offers a welcome break from other overexposed Mediterranean cuisines. This richly illustrated cookbook by one of the new Greek's most talented practitioners is the perfect way to discover its many delights.

Jim Botsacos was the "21" Club's executive sous chef before becoming executive chef at Park Avalon when he was just twenty-four. He has been chef at Molyvos since it opened in 1997, and has appeared on The Early Show, Today, Martha Stewart Living, and the Food Network. He lives in New York City.

Judith Choate is the award-winning author of twenty-one cookbooks and the coauthor of The Tribeca Grill Cookbook and The Art of Aureole, among others. She lives in New York City.