Synopses & Reviews
This edition is in American measurements.
Simple, fresh, and full of flavor, this is Greek food at its best. The Greek table is a place of sharing. It reflects the yearly cycle of the garden, the loving preparation of fresh produce, and, most importantly, the offering of friendship and hospitality. For À La Grecque, Pam Talimanidis has gathered both traditional and modern Greek recipes that showcase the simplicity and flavors of the cuisine. Inspired by her husband Kosta’s Greek heritage and the years spent in his home village of Polypetron learning about cooking from his formidable mother, Talimanidis has created stylish yet homey dishes with the Greek and Mediterranean flavors, herbs, and spices that we love to eat. Offerings include Oven-Baked Flathead with Potatoes, Tomatoes and Onion Drizzled with Oil, or Braised Chicken with Fresh Green Olives, Lemon, and Saffron. Learn the art of making taramasalata, tzatziki, dolmades, stuffing peppers with feta, and other delicious meze. There are fresh salads and warm salads, Prawns with Okra, Lamb Keftethes, and delectable desserts like the Fig, Prune, and Mascarpone Tart or Semolina Halvas Smothered in Ground Cinnamon. With charming personal stories and spectacular photography of the dishes, À La Grecque will have you yearning for the food, people, and places of the Mediterranean.
Synopsis
The term 'A la Grecque', meaning 'in the Greek way', conveys perfectly the kind of food Pam and Kosta Talimanidis are known for: stylish yet homely dishes that look to both sides of the Greek/Turkish divide for inspiration. Clever and understated offerings include ribbons of silverbeet tossed in the pan with roasted walnuts and gorgonzola, which melts over the other ingredients; or fillets of whiting simply dressed with olive oil, dill and lemon sauce, and a tangle of shaved fennel. There's proper taramasalata, salt cod croquettes and other mezze, plus delectable desserts like slow-roasted nectarines drizzled with mascarpone or rich chocolate tart. Inspired by Kosta's Greek heritage and by the many years Pam spent in his home village of Polypetron learning about Greek food and cooking from Kosta's formidable mother Yiayia, she has gathered recipes, both traditional and modern, that showcase the simplicity and incredible flavors of the cuisine. This is Greek food at its best. Combined with a charming personal narrative and illustrated with spectacular photography of the dishes, the breathtaking coastal surrounds and village life in Greece, A la Grecque will have you yearning for the Mediterranean, and for the incredible flavors of its cuisine.
Synopsis
This edition is in American measurments.
Simple, fresh, and full of flavor, this is Greek food at its best. The Greek table is a place of sharing. It reflects the yearly cycle of the garden, the loving preparation of fresh produce, and, most importantly, the offering of friendship and hospitality. For À La Grecque, Pam Talimanidis has gathered both traditional and modern Greek recipes that showcase the simplicity and flavors of the cuisine. Inspired by her husband Kosta’s Greek heritage and the years spent in his home village of Polypetron learning about cooking from his formidable mother, Talimanidis has created stylish yet homey dishes with the Greek and Mediterranean flavors, herbs, and spices that we love to eat. Offerings include Oven-Baked Flathead with Potatoes, Tomatoes and Onion Drizzled with Oil, or Braised Chicken with Fresh Green Olives, Lemon, and Saffron. Learn the art of making taramasalata, tzatziki, dolmades, stuffing peppers with feta, and other delicious meze. There are fresh salads and warm salads, Prawns with Okra, Lamb Keftethes, and delectable desserts like the Fig, Prune, and Mascarpone Tart or Semolina Halvas Smothered in Ground Cinnamon. With charming personal stories and spectacular photography of the dishes, À La Grecque will have you yearning for the food, people, and places of the Mediterranean.
Synopsis
This edition is in American measurments.
Simple, fresh, and full of flavor, this is Greek food at its best. The Greek table is a place of sharing. It reflects the yearly cycle of the garden, the loving preparation of fresh produce, and, most importantly, the offering of friendship and hospitality. For À La Grecque, Pam Talimanidis has gathered both traditional and modern Greek recipes that showcase the simplicity and flavors of the cuisine. Inspired by her husband Kosta’s Greek heritage and the years spent in his home village of Polypetron learning about cooking from his formidable mother, Talimanidis has created stylish yet homey dishes with the Greek and Mediterranean flavors, herbs, and spices that we love to eat. Offerings include Oven-Baked Flathead with Potatoes, Tomatoes and Onion Drizzled with Oil, or Braised Chicken with Fresh Green Olives, Lemon, and Saffron. Learn the art of making taramasalata, tzatziki, dolmades, stuffing peppers with feta, and other delicious meze. There are fresh salads and warm salads, Prawns with Okra, Lamb Keftethes, and delectable desserts like the Fig, Prune, and Mascarpone Tart or Semolina Halvas Smothered in Ground Cinnamon. With charming personal stories and spectacular photography of the dishes, À La Grecque will have you yearning for the food, people, and places of the Mediterranean.
About the Author
For more than two decades Pam and Kosta Talimanidis ran the legendary restaurant Kostas. Now Pam spends most of the year running their restaurant À la Grecque on Australias stunning Great Ocean Road. Each winter they return to Greece, where they grow vegetables and live a simple, uncluttered life in the village of Polypetron.