Synopses & Reviews
In Cooking with Loula, author Alexandra Stratou invites readers into the kitchen of her modern Greek family, revealing their annual traditions and the important role the food we eat growing up can play in building our sense of identity. Many classic dishes are represented, such as pastitsio and dolmades, but Stratou’s culinary training abroad shows up in such non-Hellenic creations as a green salad with avocado, apple, and Dijon mustard and a spinach gnocchi in which feta cheese appears alongside Gorgonzola. The hundred-plus recipes are organized the way real home cooks think, with chapters for simple, healthful weekday dishes; more languorous Sunday meals; and traditional holiday fare.
In trying to capture the magic of this book, Alice Waters says it best: “Alexandra Stratou approaches Greek food in a soulful and imaginative way that honors the generations of cooks who have come before her. These simple, delicious dishes highlight the flavors of each season, and come alive with Stratou’s vivid storytelling.”
Synopsis
In Cooking with Loula, Alexandra Stratou invites readers into her Greek family s kitchen, revealing their annual traditions and bringing their recipes to life with touching remembrances of Kyria Loula (Kyria means Mrs. in Greek), the woman who cooked for three generations of Stratou s family and who taught her that the secret ingredient in any beloved dish is the spirit the cook brings with her to the kitchen.
Many classic dishes are represented here, such as pastitsio and dolmades, as well as inventive, unconventional creations such as a green salad with avocado, apple, and Dijon mustard and a spinach gnocchi in which feta cheese appears alongside Gorgonzola. The nearly 100 recipes are all hearty and unfussy, and organized the way real home cooks think, with chapters for simple, healthful weekday dishes; more languorous Sunday meals; and traditional holiday fare. With hundreds of mouthwatering photographs and whimsical illustrations, this book is truly a gem."
Synopsis
Named a Best Cookbook of the Year by Epicurious
In Cooking with Loula, Alexandra Stratou invites readers into her Greek family's kitchen, revealing their annual traditions and bringing their recipes to life--with touching remembrances of Kyria Loula (Kyria means "Mrs." in Greek), the woman who cooked for three generations of Stratou's family and who taught her that the secret ingredient in any beloved dish is the spirit the cook brings with her to the kitchen.
Many classic dishes are represented here, such as pastitsio and dolmades, as well as inventive, unconventional creations such as a green salad with avocado, apple, and Dijon mustard and a spinach gnocchi in which feta cheese appears alongside Gorgonzola. The nearly 100 recipes are all hearty and unfussy, and organized the way real home cooks think, with chapters for simple, healthful weekday dishes; more languorous Sunday meals; and traditional holiday fare. With hundreds of mouthwatering photographs and whimsical illustrations, this book is truly a gem.
Synopsis
In Cooking with Loula, Alexandra Stratou invites readers into the kitchen of her modern Greek family, revealing their annual traditions and bringing their recipes to life—with touching remembrances of Loula, the woman who cooked for three generations of Stratou's family and who taught her that cooking is as much about love and identity as it is about nourishment.
Many classic dishes are represented here, such as pastitsio and dolmades, but Stratou’s culinary training abroad shows up in such non-Hellenic creations as a green salad with avocado, apple, and Dijon mustard and a spinach gnocchi in which feta cheese appears alongside Gorgonzola. The nearly 100 recipes are all hearty and unfussy, and organized the way real home cooks think, with chapters for simple, healthful weekday dishes; more languorous Sunday meals; and traditional holiday fare. With hundreds of mouthwatering photographs and whimsical illustrations, this book is truly a gem.
About the Author
Alexandra Stratou attended the Escuela de Cocina Luis Irizar cooking school in San Sebastián, Spain, before returning to her home country of Greece, where she held a number of restaurant jobs before becoming the editor in chief of Gourmed, a Mediterranean food website. She self-published the original edition of Cooking to Share in Greece in 2013.