Greece: The Cookbook

Product Information

For experienced cooks looking for beautiful photographs and willing to experiment with creative Greek recipes. If you are looking for a detailed and comprehensive look at Greek cooking and recipes, this book is for you. Celebrity chef and award-winning cookbook author Diane Kochilas presents a companion to her Public Television cooking-travel series with this lavishly photographed volume of classic and contemporary cuisine in My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours.

You know how those big money cookbooks have professional photos and you feel like a loser because your dish does not look as good as the photos in the book).

Bringing together the freshness and goodness of ingredients collected from the sea, mountain, and land, this book is sure to be popular with anyone who enjoys Mediterranean food. For example, “the sumptuous, Venetian-inspired Pastitsio of Syros is celebrated alongside Poor Man’s Caviar, a delicious meze/relish of olives, capers, spring herbs, and lemon.

Many of these Greek cookbooks include Cypriot and Turkish inspired dishes and you will also discover cookbooks dedicated to the dishes of north and south Cyprus which has its own unique gastronimic culture. Written by Koula Barydakis, chef and Cretan cooking instructor and dietician, Bill Bradley, think of this as a healthy Greek cookbook. Those interested in healthy living and sustainable cooking with lessons from the culinary and cultural world of Ikaria island.The book's a stunner, beautifully designed, and should give hours of pleasure of page-flicking joy and cooking pleasure to anyone who appreciates real Greek food. America’s Test Kitchen has a reputation of being extremely thorough and reliable in their recipe writing. This delightful cookbook would make a fantastic gift for those who live away from their Greek families and are looking to cook up some nostalgia, or culinary enthusiasts looking to explore recipes perfected by the passage of time. has published several articles and two books on Greek cooking – namely Prospero’s Kitchen, Mediterranean Cooking of the Ionian Islands from Corfu to Kythera, and Feasting and Fasting in Crete.

Take a 1 hour flight from Athens to Heraklion with Aegean Airlines or Olympic Air, with many flights available per day. Certainly a woman with a name like Cleopatra Papadakis isn’t going to measure out 2 tablespoons of olive oil, and she certainly isn’t adhering to a “dash” of garlic. Very Hungry Greek features 100 recipes that are soul-satisfying, take only 30 minutes to cook and are all under 500 calories. Dana Velden's first book, Finding Yourself in the Kitchen: Kitchen Meditations and Inspired Recipes from a Mindful Cook (Rodale Books) is available where ever books are sold.The city of Oxford has been a popular location for fictional murders for nearly a century, the ancient university and its beautiful buildings also lending themselves to wonderful screen adaptations. Greek cookbooks are layered with simple and hearty traditional dishes with a focus on quality ingredients. The recipes are varied with some simple ones to make and others a little more complex with hard to find ingredients.

Within the pages, you’ll learn about Crete, their way of eating and preparing food, and life on the island. From the book you can see how foods are variations on the same theme, because many of the places she visited used to be part of the Byzantine and Ottoman empires. I think its popularity probably stems from the fact that it’s not just a collection of recipes – it’s filled with stories, a bit of history, traditions and personalities that make it a book that’s fun to read as well as rewarding to cook from. June Marinos is an expert on Greek cuisine, whose publications include An Odyssey into Greek Cooking .He combined modern cuisine with Greek tradition and is famously known for being the first to pair béchamel sauce with moussaka. He teaches cooking classes, provides catering, and creates restaurant popups at venues around Toronto. These amazing recipes will take you on a journey from home-cooked Cypriot meals eaten in blissfully hot and slow summer to exciting twists on the classics cooked in incredible modern restaurants. The author is like your nice, Greek friend, warmly welcoming you to her beloved traditional methods of preparing and cooking tasty foods. Every recipe features a classic combination of flavours whilst also incorporating a modern twist that adds that extra bit of deliciousness; for example, the Sweetcorn Puree perfectly elevates the divine Braised Octopus in Red Wine.