Book Information: Falling Cloudberries

falling couldberries cover Book Information: Falling CloudberriesFalling Cloudberries

A World of Family Recipes

by Tessa Kiros

Price: $29.99
ISBN-13: 978-0-7407-8152-0
ISBN-10: 0-7407-8152-9
Format: Hardcover
Size: 6 1/2 X 9 1/2 in.
Page Count: 400 pages

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About Tessa Kiros

tkiros sm About Tessa KirosTessa Kiros was born in London to a Finnish mother and a Greek-Cypriot father. The family moved to South Africa when she was 4, and at the age of 18, Tessa set off to travel and learn all she could about the world’s cultures and traditions and new ways of living and eating. She has cooked at London’s Groucho Club and in Australia, Greece, and Mexico. On a trip to Italy to study language and food, she met her husband, Giovanni, and now lives in Tuscany.

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Falling Cloudberries Reviews

falling couldberries cover Falling Cloudberries ReviewsFalling Cloudberries by Tessa Kiros offers some exquisite photography – not just the ingredients and dishes she creates, but the people and places the recipes are entwined with and inspired by. It explores the different dishes from the countries and cultures she has experienced during her life, as well as stories about and pictures of her exotic family. Food-wise, she covers a huge range of recipes – from family recipes of classic deserts, to her combinations of unexpected tastes – combined with the mouthwatering photography and the beautifully put together design makes this one delicious book.” ––Fashion Mad http://bit.ly/cuSYvV

Falling Cloudberries: A World of Family Recipes, by Tessa Kiros is a gem. The cookbook is full of personal touches and stories. It is a beautiful collection of family anecdotes, history, and traditions all documented with stunning photography, unique illustrations, and a warm dialogue that will simply pull you in.” ––140 Food http://140food.com

“In Falling Cloudberries Tessa takes us on mouthwatering culinary journeys through Finland, Cyprus, Greece, Italy and South Africa, all countries she has lived in during her lifetime. Each chapter includes memories, the family members who lived there and visual reminders of her experiences. Frankly, the poetry and photography within these pages are enough to make me grab my passport and book a ticket to each local, it is all so beautiful and unique.  The recipes within each chapter are amazing as well, each reflecting their country of origin in flavor and ingredients” ––The Naptime Chef http://www.thenaptimechef.com

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Falling Cloudberries

falling couldberries cover1 Falling CloudberriesI love tradition, and gatherings of people around traditional events, and I have had a great mixture….I have always kept my favorite recipes in journals and I hope you will find a place for them among your own tablecloths. Here are the recipes that I love.

I love those memories that seem so far away, yet you can hold them and carry them with you, even forget them, and then, with a single taste or hint of a smell, be chaperoned back to a beautiful moment. —Tessa Kiros

A dreamy trip around the world with Tessa Kiros

A quick look at Tessa Kiros’ family tree, included in the introduction of Falling Cloudberries: A World of Family Recipes, and you get a whiff of what lies ahead. A Russian great-great-grandmother, Finnish and Greek-Cypriot grandparents and parents, an Italian husband. Can you smell the stroganoff and the lamb, the cinnamon and the cilantro, the coconut, Korapiedes, and caramel?

Falling Cloudberries (Andrews McMeel Publishing, $29.99, April 2009) is Tessa’s homage not only to her diverse heritage but also to her world travels. The mouthwatering recipes—from Finland, Greece, Cyprus, South Africa, and Italy—are divided geographically with dreamy chapter titles like “Cinnamon and Roses” and “Washing Lines and Wishing Wells.” The final section, “Suitcase of Recipes,” is where Tessa packs in dishes from across the world including Chocolate Truffle Tart with Hot Chocolate and Salmon Ceviche with Cilantro, Chili, and Lime.

With Tessa’s helpful head notes, simple instructions, and relaxed and inviting style, home cooks soon be trying not only Tabouli and Rice Pudding but also Gravlax with Dill Cucumbers; Barbecued Beef Fillet with Sweet Potatoes and Grilled Mushrooms; Risotto With Artichokes and Italian Sausage; and Cinnamon and Cardamom Buns.

Falling Cloudberries’ 185 four-color photographs and gorgeous illustrations are beautifully packaged in a book you’ll wish you could eat up and that you’ll want to read even if you don’t set foot in the kitchen. To complete this intimate journey through a culturally enriched life, Tessa includes personal memories in a beautiful collection of family anecdotes, history, and traditions. Join her and enjoy!

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Falling Cloudberries Video

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Praise For Tessa Kiros

Praise for Apples for Jam, by Tessa Kiros

Recipes that cure…and those that comfort….Take it into the kitchen; something magical will happen. —Intermezzo magazine

Exuberant and colorful. —The New York Times

A gem for globetrotters and armchair travelers. —The Kansas City Star

Warm, inviting, down-to-earth and kid-friendly. —Honolulu Advertiser

A charming cookbook for people who love food and life…a keepsake for everyone with a passion for flavor. —Crafts ’n Things magazine

A whimsical style that will appeal to moms looking to give love through food…the cookbook is sure to leave you smiling. —Appleton (WI) Post-Crescent

The writing is fresh, the ideas are terrific and the 200 recipes are personal and appealing. —St. Paul Pioneer Press

Handsome, with lush photographs of food. —The Baltimore Sun

The kind of cookbook you want to curl up to on a gray Saturday. —The Modesto Bee

A cookbook for families that doesn’t talk down or turn cooking into a chore. —Tulsa World

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Cinnamon and Cardamom Buns

cinnamonbuns Cinnamon and Cardamom BunsFrom Falling Cloudberries: A World of Family Recipes, by Tessa Kiros

Makes about 35 buns

These gorgeous buns were always a part of my childhood. They are found everywhere in Finland—and probably all over Scandinavia—in tearooms and houses. Everyone makes their own and they freeze beautifully so you can just pull out a few when a craving sets in. Don’t be put off when you see that the buns need to rise for a couple of hours. You can get the dough together really quickly and then leave it alone without even a glance. The rolling and cutting can be a little tricky the first time you do it, but the second time will be easy.

Bun Dough
1 cup lukewarm milk
½ cup superfine sugar
1 (1 ounce) cake fresh yeast
1 egg, lightly beaten
1/4 pound plus 1 tablespoon butter, softened
2 teaspoons ground cardamom
1 teaspoon salt
5 ¼ cups all-purpose flour

Cinnamon Butter
2 teaspoons ground cinnamon
¼ cup superfine sugar, plus 1 tablespoon for sprinkling
5 ½ tablespoons butter, softened
1 egg, lightly beaten

Put the milk and sugar in a bowl and crumble in the yeast. Let stand for 10 minutes, or until the yeast begins to activate. Add the egg, butter, cardamom, and salt, and mix in. Add the flour, bit by bit, mixing it in with a wooden spoon until you need to use your hands, and then turn it out onto the work surface to knead. It may seem a little too sticky initially, but will become compact and beautifully soft after about 5 minutes. Put the dough back in the bowl, cover with a clean cloth and then a heavy towel or blanket, and leave in a warm place for about 2 hours, or until it has doubled in size. Read More…

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Leg of Lamb with Oregano and Lemon

lamb Leg of Lamb with Oregano and LemonFrom Falling Cloudberries: A World of Family Recipes, by Tessa Kiros

Serves 6

This is possibly one of my favorite meals. It is soft, wonderful, and meltingly lemony and we would sometimes eat the leftovers for breakfast before school. I’m not sure if this is totally the Greek way of making it—maybe the butter and cooking time are my mother’s addition—but this is how it is. My mother says you could cook it overnight: I never have, but I believe her.

3 ¾ pounds leg of lamb (on the bone)
Juice of 2 lemons
1 tablespoon dried oregano
3 ½ tablespoons butter
3 tablespoons olive oil
4 large potatoes

Preheat the oven to 425 degrees F. Rinse and trim the lamb of excess fat and put it in a large baking pan. Rub the lamb all over with the lemon juice, season well with salt and pepper, and sprinkle with the oregano, crushing it between your fingers to cover the meat. Dot the butter over the top. Pour 1 cup of water around the lamb and drizzle the olive oil around it as well. Bake for about 15 to 30 minutes on each side, until it is browned all over. Read More…

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