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 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, 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 cooks, 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.
Most of the time with cooking and eating, the rules are clear.
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