The Country Cooking of Greece

By Diane Kochilas; Vassilis Stenos (Photographer)
(Chronicle Books (CA), Hardcover, 9780811864534, 384pp.)

Publication Date: September 2012

List Price: $50.00*
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Description
The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece's greatest culinary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas' renowned cooking school, and the local artisans and village cooperatives that produce olive oil and handmade pasta. More than 150 color photographs and vivid sidebars bring to life Greece's unique and historical food culture. Seventeen chapters organized by ingredients such as lamb, herbs, artichokes, and cheese touch down all over Greece's dramatic geography of mountains, coastal lands, and fertile alluvial plains. A cookbook like no other, this ingredient-driven volume at once meets a growing interest in Greek cooking and serves as a homecoming for all those of Greek descent.



About the Author
The author of five cookbooks, including Meze and the IACP Award-winning The Glorious Foods of Greece, Diane Kochilas writes for Saveur, Gourmet, and the New York Times; runs the Glorious Greek Kitchen Cooking School on the Greek island of Ikaria; is the consulting chef at Pylos, an acclaimed Greek restaurant in New York City; and is the food columnist and restaurant critic for Ta Nea, the largest-circulation daily newspaper in Greece. She divides her time between New York City, Athens, and Ikaria.




Praise For The Country Cooking of Greece

"Most of what I always knew about Greek food was learned from my Mom and Yiayia. What makes Diane and her books so special is she has given me and many Greek Americans a true understanding of not only the amazing food throughout Greece but the traditions and stories that come with them. This book is like being in the kitchen with a 100 yiayias! Thank you, Diane, for all you have done for this magnificent cuisine."- Michael Symon , James Beard award-winning chef, restaurateur, and author

"Diane has, once again, proven why she is the world's leading cookbook authority on traditional Greek cookery." - Michael Psilakis, chef, founder and director of KEFI, FishTag, and MP Taverna

"Diane Kochilas' knowledge of Greek cuisine and culture is encyclopedic and effusive and it shines forth in this great new book. She teaches us about the undiscovered treasures of the Greek table - artisan vinegar, regional spices, healthy greens - and the photography brings the countryside, the food, and its producers to life. It's a culinary tour through the country's immense wealth of country dishes, where the heart and soul of Greece still resides, and I loved that this book is filled with recipes I have never seen before. Country Cooking of Greece will inspire me in the kitchen for years." - Cat Cora, chef, restaurateur, and television star

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