The Food and Wine of Greece: More Than 250 Classic and Modern Dishes from the Mainland and Islands

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Macmillan, Mar 15, 1993 - Cooking - 372 pages
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“An irresistible cookbook filled with tantalizing recipes, delightful stories, and gastronomic joy. I loved it.”—Paula Wolfert, author of Mediterranean Cooking, The Cooking of South-West France, and Paula Wolfert’s World of Food.

The cuisine of Greece is rich with traditional and regional culinary dishes that go far beyond the standard fare of moussaka and spinach pie. Diane Kochilas lived and traveled through Greece searching out home cooks and professional chefs alike to gather these special recipes and explore the culture that surrounds them, The result is this, her delicious, classic first book filled with recipes accessible to cooks everywhere. This tantalizing collection covers all aspects of Greek cuisine and pays tribute to the history and tradition behind the different dishes. 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 of various dishes. Basic preparations, such as those for phyllo, avgolemono, and grilling fish and game, are covered, as are regional variations and local specialties. Let Diane Kochilas introduce you to the food and wine of Greece, the secrets of great Greek home cooks and the rich culinary tradition of this ancient land. And, be sure to watch Diane's new show My Greek Table on Public Television!

 

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The food and wine of Greece

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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 ... Read full review

Contents

WineProducing Islands of Greece
12
Other Beverages of Greece
19
Honey
28
Basic Sauces and Dressings
39
Mezedes Appetizers
65
Dips Spreads and Pureed Mezedes
84
Salads Pickles and Vegetable Mezedes
93
Pitta Savory Pies
111
Fish and Seafood
213
Meats
237
Eggs
268
Confections Creams and Puddings
279
Spoon Sweets and Preserves
285
Biscuits and Cakes
295
Stuffed and Rolled Pastries and Phyllo Specialties
308
Some Classic Greek Meals
330

Soups
129
Pastas and Pilafs
142
Vegetables and Legumes
162
Conversion Tables
337
Index
344
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About the author (1993)

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 magazineSaveur, 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 forTa 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.

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