Book Information: Food from Many Greek Kitchens
Food from Many Greek Kitchens
by Tessa Kiros
Price: $35.00
ISBN-13: 9781449406523
ISBN-10: 1449406521
Format: Hardcover
Size: 8 X 9 in.
Page Count: 336 pages
Book Information: Venezia
Venezia
Food and Dreams
by Tessa Kiros
Price: $34.99
ISBN-13: 978-0-7407-8516-0
ISBN-10: 0-7407-8516-8
Format: Hardcover
Size: 8 x 9 in.
Page Count: 288
Book Information: Apples for Jam
Apples for Jam
A Colorful Cookbook
by Tessa Kiros
Price: $29.95
ISBN-13: 978-0-7407-6971-9
ISBN-10: 0-7407-6971-5
Format: Hardcove
Size: 6 11/16 x 9 7/16 in.
Page Count: 432 pages
Book Information: Falling Cloudberries
Falling Cloudberries
A World of Family Recipes
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
About Lisa Skye
After graduation from New York University, Lisa Skye went on to work in some of the city’s most reputable restaurants, including Union Square Cafe and The Odeon. Lisa has worked in television as an anchor, producer, and editor for PBS, and as a field producer for the Discovery Channel’s premier food show Go Ahead, Make My Dinner. She serves as president and director for Business Network International, which produces business for creative entrepreneurs and other professionals. Lisa lives in Brooklyn. Connect online at www.facebook.com/ilovecorncookbook.
Food From Many Greek Kitchens Reviews
“In addition to its recipes, “Food From Many Greek Kitchens” provides an intimate sensory look into the rich history of the country and its deep-rooted traditions, both culinary and otherwise. … This is a fun cookbook and the next best thing to actually visiting Greece and sampling its food. Most of the recipes can be made without trips to a gourmet shop for difficult-to-find ingredients.” ––Tuscon Citizen http://bit.ly/nhIw9u
“[Food From Many Greek Kitchens is], the sort of solid, well-researched book that just happens to have stunning photos, not one dependent on them for attention. Because it is really Kiros’ authentic recipes, like hortopita (a savory pie filled with wild greens, fennel and dill), kokkoras krassatos (”wined rooster” — rooster simmered in red wine, tomatoes and spices and served over hilopites, homemade egg noodles) and pastelli (sesame and pistachio honey candies), that keep us turning the pages.” ––LA Weekly http://bit.ly/phuEG3
“British cookbook author Tessa Kiros’s culinary fluency knows no bounds. In prior works, she has mastered the fares of Finland (her mother’s home), Italy (where she currently resides) and now, Greece (her father is from Cyprus). Like her other published epicurean voyages, “Food From Many Greek Kitchens” is both a visual feast and an instant travel companion to home cooks. While recent authors have tackled Greek cuisine with a focus on modern-fusion takes, Ms. Kiros refreshingly sticks to the classic dishes served on family tables for holiday fêtes, religious observances and everyday meals. Chapters range from those devoted to vegetable preparations and heartier dishes (that require extra time in the oven) to indigenous baked goods, such as pita. We especially love the mezedes, a selection of appetizers like tomato fritters, grilled octopus and saganaki (fried cheese) with honey and sesame.” ––The Wall Street Journal http://on.wsj.com/pc3Vp5
Poor Girl Gourmet Reviews
“What initially appealed to me about Amy’s cookbook is her use of in-season ingredients but as I read through the introduction and recipes I discovered a shared belief that good food leads to a good life. She puts an emphasis on eating well with cost savings in mind. What I really like about her advice is she not only shares practical tips for food budgeting but also suggests that choosing in season, homegrown or locally grown produce will save money too.” ––P. Allen Smith Garden Home http://bit.ly/l5uJhZ
“Amy’s cookbook did not disappoint. There are technique tips, advice on how to help you cut back on the food bill, wine and menu selections, and a small section on splurges, too! All while staying focused on having a small budget and eating in stlye.” ––Dishin’ In The Kitchen http://bit.ly/foMDUz
“Given the current economic climate, I can’t imagine a more timely and relevant topic. McCoy knows that cutting back doesn’t have to mean eating poorly. It might mean eating less or eating differently, but it shouldn’t have to mean eating crap food. On the contrary, McCoy makes cooking on a budget look like great fun, which it is, as well as downright classy (note the back section on budget wines). She convincingly demonstrates that by planning and cooking your own meals, you really can save money and eat better (read: healthier and more enjoyably). She even breaks down the estimated costs for you.” ––Food on the Food http://tinyurl.com/2d7agre
About Tessa Kiros
Tessa 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.
Tessa Kiros Honors Greek Cooking, Culture, Tradition
With her popular cookbooks, Venezia, Falling Cloudberries, and Apples for Jam, Tessa Kiros has earned a reputation for taking cooks, food lovers, and armchair travelers on colorful journeys to her favorite places. Continuing that tradition, Kiros’s latest cookbook, Food from Many Greek Kitchens, provides an intimate, sensory look into the Greeks’ rich history and deep-rooted traditions, both culinary and otherwise.
Food from Many Greek Kitchens includes more than 115 authentic Greek recipes, each accompanied by a short introduction explaining the dish’s cultural significance. Some of the recipes are Kiros’s creations, others come from friends and family members, but all show appreciation for Greek cooking and life.
The book’s recipes are categorized according to the settings in which they are traditionally enjoyed. For example, the “Ready-Cooked Foods” and “There + Then Foods” chapters describe dishes that can be ordered at local restaurants, while the “Shared Foods” chapter includes recipes that make several servings and are usually presented at communal tables.
More than a collection of recipes, Food from Many Greek Kitchens displays breathtaking, full-color photographs throughout, highlighting Greece’s natural beauty. Readers will also find a glossary and ancient anecdotes that provide basic lessons in Greek language and history.
With memorable passages, enchanting photographs, and delectable recipes including Vassilopitta New Year Wish Cake, Lamb in a Flowerpot with Dill and Red Wine, Yamopilafo Wedding Rice, and Vegetable Pie, Food from Many Greek Kitchens will have readers daydreaming about an overseas adventure and preparing authentic Greek meals year-round.
Pantzarosalata - Beets with Yogurt + Pistachios
—From Food from Many Greek Kitchens / Andrews McMeel Publishing
This is the way my friend Annette makes her beet salad. I love the colors here. And its freshness, even though it looks mayonnaisy; it’s a surprise to remember that it’s actually much lighter than it looks.
This is wonderful with fresh, roasted beets, or you can also use canned beets, in which case it will only take a second to put together. If you are using fresh ones and they have leaves, you can boil those too for a few minutes and dress them with olive oil to serve.
If using fresh, cut the leaves well above the bulb so that they don’t bleed.
