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
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
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.
Psari Vrasto Ladolemono - Poached Fish with Lemon Oil
—From Food from Many Greek Kitchens / Andrews McMeel Publishing
I love this. It’s delicate yet aromatic, not quite a soup. It is an easy, healthy, almost instant food that you could serve to any generation. You will need a nice big and wide pot here, as there is not too much liquid and the ingredients all need to float comfortably. You can use any firm white fish fillets that won’t break up too much.
Greek celery is amazing and seems to give a wonderful flavor to their soups. It has lovely clumps and small thin ribs and leaves that look almost like parsley—you might never guess that it’s celery if you found it at the market.
SERVES 3
1 LARGE POTATO, PEELED, HALVED AND CUT INTO 5 OR 6 PIECES
2 CARROTS, CUT INTO 1¼-INCH ROUNDS
2 ZUCCHINI, CUT INTO ¾–1¼ -INCH ROUNDS
1 SMALL CELERY RIB WITH LEAVES (ABOUT 2¼ OUNCES), OR SMALL BUNCH OF GREEK-STYLE CELERY
ABOUT 1½ OUNCES GREEN ONIONS, WHITE PART ONLY
SALT
1 FIRM BONELESS WHITE FISH FILLET, SUCH AS OCEAN PERCH OR LING (ABOUT 15½ OUNCES)
