Synopses & Reviews
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.
"An irresistible cookbook filled with tantalizing recipes, delightful stories, and gastronomic joy. I loved it." --Paula Wolfert, author of Mediterranean Cooking, The Cooking of Southwest France,
and Paula Wolfert's World of Food
"I expect [The Food and Wine of Greece] to become a clasic in its field." --John Mariana, food and travel correspondent for Esquire magazine and author of The Dictionary of American Food and Drink
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, Kochilas spent over 15 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. Line drawings.
Includes bibliographical references (p. 339-343) and index.
About the Author
is a cook and journalist who has been documenting the foodways of Greece for more than a decade. She is a frequent contributer to the magazine Saveur,
and has written for The New York Times, Los Angeles Times,
and Eating Well
magazine, among many other publications. She divides her times between New York and Greece, where she is the regular food columnist for Ta Nea
, the largest Greek daily. She teaches Greek cooking all over the world.
Vassilis Stenos who created the illustrations for this book is a Greek sculptor and musician.