The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages

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9780688154578: The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages

A region-by-region Greek cookbook introduces readers to the diverse cuisine of this flavorful European country with a luscious collection of four hundred authentic traditional and contemporary recipes representing three thousand years of history, culture, and culinary lore.

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Review:

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

About the Author:

Diane Kochilas, a native New Yorker who adopted Athens in the early 1990s as her home, is the author of two other books on Greek cuisine, The Food and Wine of Greece and The Greek Vegetarian. She has contributed to many American and international publications, including Saveur, Food & Wine, and the New York Times. She is the regular food columnist and restaurant critic for Greece's largest daily newspaper, Ta Nea. Diane also teaches and lectures on Greek cuisine and culture around the world and keeps her hand in a few restaurant kitchens in New York and Athens, cooking and consulting.

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Kochilas, Diane
Editore: William Morrow Cookbooks (2001)
ISBN 10: 0688154573 ISBN 13: 9780688154578
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Kochilas, Diane
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