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The Food and Wine of Greece: More Than 300 Classic and Modern Dishes from the Mainland and Islands of Greece, by Diane Kochilas, Vassilis
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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. Diane Kochilas collected 250 recipes, adapting them where necessary, to make them accessible to modern cooks with modern ingredients, in this comprehensive guide to an exciting but relatively unexplored cuisine.
- Sales Rank: #1203673 in Books
- Published on: 1990-11
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x 7.50" w x 1.25" l,
- Binding: Hardcover
- 354 pages
From Library Journal
There are few good Greek cookbooks available; the Recipe Club of St. Paul's Complete Book of Greek Cooking ( LJ 4/15/90) is an exception and a useful basic introduction to the cuisine. Kochilas's more ambitious book includes background on the country and its customs, wine recommendations with each recipe, and informative headnotes on dishes as familiar as Baklava, as exotic as Snail and Bulgur Pilaf. For subject collections.
Copyright 1990 Reed Business Information, Inc.
Review
“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
About the Author
Diane Kochilas 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.
Most helpful customer reviews
0 of 0 people found the following review helpful.
The book has some serious depth and happy its my first introduction in Greek Cuisine
By Bob in SD
A Greek cookbook was missing from my library, I used to think it similar to Mexican Food, why not just go out for it when you have the urge. After dropping that line of thinking and getting this book, I have to admit what a mistake. The book has some serious depth and happy its my first introduction in Greek Cuisine.
15 of 16 people found the following review helpful.
Love that wonderfully scented Greek Lamb
By rodboomboom
We are so blessed here in the Detroit Metro area to have Greek Town with all its outstanding restaurants. You can even get their cookbook which is excellent: Opaa! Greek Cooking Detroit Style.
Kochilas' cookbook is even larger with over 300 recipes plus variations on most dishes, background sketches and wonderful memories of the dishes she's describing.
I am in love with the way Greeks do Lamb Stews--scented with allspice and cinnamon with just right acidic balance of rich tomato sauce. Kochilas' recipe Arni Kapam (Lamb in a Spicy Tomato Sauce) has become a favorite. Surprisingly so, I am a nut for Snails, so her Cochli me Pligoui (Snail and Bulgur Pilaf) is out of this world as well as the Cretan Classic Snail Stew.
Her classic Pastitsio and Mousakka are excellent as well as Chicken-Lemon Soup and syrupy Bakliva desserts.
One fine, well done cookbook.
0 of 0 people found the following review helpful.
Five Stars
By martha a. bramley
Wonderful recipes. Love it!
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