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

Diane Kochilas

46 ratings by Goodreads
ISBN 10: 0688154573 / ISBN 13: 9780688154578
Published by William Morrow Cookbooks, 2001
New Condition: New Hardcover
From Ergodebooks (RICHMOND, TX, U.S.A.)

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Bibliographic Details

Title: The Glorious Foods of Greece: Traditional ...

Publisher: William Morrow Cookbooks

Publication Date: 2001

Binding: Hardcover

Book Condition:New

Edition: 1.

About this title

Synopsis:

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.

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

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