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

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

Diane Kochilas

The excellent meals of Greece is the magnum opus of Greek delicacies, the 1st ebook that takes the reader on a protracted and engaging trip past the widely used Greece of blue-and-white postcard pictures and ubiquitous grilled fish and moussaka into the country's many various areas, the place neighborhood customs and foodways have remaained intact for eons.

The trip is either own and welcoming. Diane Kochilas spent approximately a decade crisscrossing Greece's Pristine mountains, mainland, and islands, traveling chefs, bakers, farmers, shepherds, fishermen, artisan manufacturers of cheeses, charcuterie, olives, olive oil, and extra, which will rfile the country's bold culinary traditions. the result's a paean to the hitherto uncharted glories of neighborhood Greek cooking and local lore that takes you from mountain villages to city tables to seashore tavernas and island gardens.

In attractive prose and with greater than 400 strange recipes -- a lot of them by no means sooner than recorded --invites us to a Greece few viewers ever get to determine. alongside the best way she serves up banquet after banquet of nutrients, heritage, and tradition from a land the place the 3 were intertwined given that time immemorial.

In an educated advent, she units the old framework of the delicacies, in order that we essentially see the variations one of the earthy mountain cookery, the sparse, inventive island desk, and the delicate aromaticcooking traditions of the Greeks in diaspora. In each one bankruptcy she takes inventory of the neighborhood pantry and cooking customs. From the olive-laden Peloponnesos, she brings us such strange dishes as One-Pot chook Simmered with Artichokes and served with Tomato-Egg-Lemon Sauce and Vine Leaves crammed with Salt Cod. From the Venetian-influenced Ionian islands, she bargains up such delights asPastry-Cloaked Pasta from Corfu packed with cheese and charcuterie and scrumptious Bread Pudding from Ithaca with zabaglione. Her mainland recipes, in addition to those who hail from Greece's impenetrable northwestern mountains, provide an attractive array of dozens of scrumptious savory pies, strange vegetables dishes, and succulent meat arrangements reminiscent of Lamb with Garlic and Cheese Baked in Paper. In Macedonia she files the complicated, perfumed, urbane delicacies that defines that quarter. within the Aegean islands, she serves up a superb repertory of unique but uncomplicated meals, reminding us how available -- and healthy -- is the Greek fegional table.

The result's a cookbook not like the other that has ever been written on Greek food, one who brims with the author's love and data of her topic, a tribute to the colourful, multifaceted continuum of Greek cooking, either hugely educated and ever inviting. The excellent meals of Greece is a vital paintings, one who contributes generously to the culinary literature and is certain to develop into the definitive publication of Greek delicacies and tradition for destiny generations of nutrition enthusiasts -- Greek and non-Greek alike.

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