Falling 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

“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

“The photos are just dreamy, and the recipes are both evidence of Tessa’s heritage (classic finnish meatballs with lingonberry jam, stroganoff, and moussaka) and a postcard from her travels (spinach and truffle pies, champagne risotto, and lemon vanilla jam). It’s one of those books where it’s truly hard to decide how and where to begin.” ––A Sweet Spoonful http://asweetspoonful.com

“A scrap book of food memories, collected together with humble notes of their origins and creators, and published to share with the world. Even if your not a cook, it’s a lovely book with a bohemian feel, pictures and stories are food for the eyes.” –Hungry Hearts http://rosannemaryruth.blogspot.com/2010/01/salmon-ceviche-with-rocket-and-chorizo.html

“Through a gorgeous book design, we are drawn into the author’s life through her brief essays and sweet memories of food experienced through her very global existence. You’ll lose yourself too, in the full-page, full-color photos of food, interspersed with travel stories, photos and drawings that round out this food-family-travel memoir… not to mention over 170 recipes.” ––Blog Critics http://blogcritics.org/books/article/book-review-falling-cloudberries-a-world/

“The New York Times calls Tessa Kiros’s work “exuberant and colorful.” And that is just what her gem, Falling Cloudberries: A World of Family Recipes, is. The book 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.” ––Melany GR http://melany.gr/falling-cloudberries-a-world-of-family-recipes/

“[Falling Cloudberries] is part memoir, part cookbook, (400 pages!), coffee-table style. Exquisite — reading it is like traveling to Europe for the afternoon.” ––Susie J http://www.susiej.com/index.php/cook-fried-chicken-and-soup-at-the-same-time/

“In one, big, fat, beautifully illustrated cookbook, Kiros has managed to present a wide-ranging array of cuisines from around the world. … One chapter at a time, she deals with the recipes she grew up with, as well as the dishes she’s encountered on her travels: Finland, Greece, Cyprus, South Africa, Italy, and finally, a catch-all chapter – World. There are whimsical drawings and poignant family photos. Almost every other page is a glossy, color photo of one glorious dish after another. Globalization, it’s a good thing!” ––Village Soup http://mdi.villagesoup.com/AandE/story.cfm?storyID=177723

“I am absolutely in love with Falling Cloudberries!  The author has a diverse heritage and the book takes you around the world, exploring family recipes from her collection. The book is an inspiring assortment of recipes, stories, and photographs, it’s the kind of book you can pour through for hours and that you want to share with everyone you know!” ––The Design Boards http://thedesignboards.blogspot.com/2009/08/book-review-falling-cloudberries.html

“My favorite addition to my cookbook library this summer, has been without question Tessa Kiros’s Falling Cloudberries: A World of Family Recipes.” ––Read It And Eat http://read-n-eat.com/?p=1547

“Falling Cloudberries is a visually stunning book, filled with recipes that are, for the most part, simple, time tested, and comforting. Falling Cloudberries is a round the world journey for the author. The recipes are peppered with delicious looking pictures and family anecdotes. ” –– Cook Local http://www.cooklocal.com/?p=1831

“Chapters in Falling Cloudberries are divided like distinct patterns of memory, teamed with a corresponding recipe collection that marks years of living in Finland, Greece, Cyprus, South Africa, Italy. The final chapter…A Suitcase of Recipes reflects a composite collection from Tessa’s world travels. I am hopelessly biased towards books from Australia and Singapore. What migrates to America reflects a style that is quite different than ours–from the clean layout with judicious use of white space to their sumptuous and uncompromising photography. Art director Lisa Greenberg, photography by Manos Chatzikonstantis with food styling and illustrations by Michail Touros left me savoring every page…and begging for more!” ––Seattle Tall Poppy http://seattletallpoppy.blogspot.com/2009/08/book-review-falling-cloudberries-world.html

“Whether you make the above Millefeuille or one of her many other superb recipes I feel confident if you are a cook, baker and World traveller You will NOT put this book down. I’m even betting if you are not those things this book will still delight you.” ––The Paris House http://theparishouse.blogspot.com/2009/08/fallling-in-love-with-falling.html

“So beautiful, it’s like a coffee-table book for the kitchen counter — part travel journal, diary, mini-memoir. Oh, and the recipes are terrific, too. Tessa Kiros’s new cookbook is not to be missed.” ––House Beautiful http://www.housebeautiful.com/kitchens/cookbooks/falling-cloudberries?src=rss

“(Falling Cloudberries) is drop-dead gorgeous, and the food is real earthy stuff from the author’s wildly cosmopolitan background and upbringing: Finnish, Greek, Greek Cypriot, South African, Italian. I’m not shilling this nor selling it; I’m just in love.” ––Chowhound http://chowhound.chow.com/topics/640164

“Falling Cloudberries is not only a work of art, but also a really, really, REALLY good cookbook! Recipes are clearly written for the home cook and are very reproducible. The international flavors make the preparation entertaining and fresh.” ––Food Reference http://www.foodreference.com/html/falling-cloudberries-421.html

“Everyone loves a good book that transports them to the world it describes. But a cookbook that does that is a rare treat. ” ––Rookie Cookie http://www.rookie-cookie.com/2009/04/falling-cloudberries-by-tessa-kiros.html

“I can’t begin to say enough nice things about this book. I absolutely loved it. It’s big, gorgeous, filled with delicious sounding recipes, gorgeous photos, and a sweet family history.” ––Sidewalk Shoes http://sidewalkshoes.blogspot.com/2009/04/falling-cloudberries-world-of-family.html

“Full of color photos and friendly stories, this is the kind of book that’s fun to sit down and lose yourself in for half an hour, even if you have no intention of cooking anything for the next month.” ––Foodie Farmgirl http://foodiefarmgirl.blogspot.com/2009/05/less-fuss-more-flavor-cooking-slow.html

“There are so many wonderful things that can be said about Falling Cloudberries by Tessa Kiros that I just don’t know where to begin.  Of all the cookbooks that I am fortunate enough to see on an annual basis, very few completely blow me away, but this one did.” ––Project Foodie http://www.projectfoodie.com/spotlights/cookbooks/falling-cloudberries-a-world-of-family-recipes.html

“Falling Cloudberries arrived at our desk and we fell in love with every aspect of the book, from the delicious recipes to the poetic sensibility of its author, Tessa Kiros. We traveled through memory and around the world with Kiros, for this is a special book, one filled with international cooking and international family memories.” ––In Mamas Kitchen http://www.inmamaskitchen.com/INTERNATIONAL_COOKING/Internat_TK_cooking.html

“The very best cookbooks have the power to take you on a journey. Such is the case with this wide-ranging memoir featuring recipes from Finland, Greece, Cyprus, South Africa, and Italy.” ––Gourmet http://www.gourmet.com/magazine/2000s/2009/05/cookbook-review-falling-cloudberries

“It would be a happy person who was fed regularly from these recipes.” ––O Chef http://www.ochef.com/0740781529.htm

“Tessa captures a life rich with ingredients, dishes, smells, and tastes – a personal history in food.” ––Super Chef http://www.superchefblog.com/2009/05/tessa-kiros-falling-cloudberries.html

“Tessa Kiros’ family tree has Russian, Finish, Greek Cypriot and Italian branches. Dishes reflect that and her experience in Austraila, Mexico, and Britian as well.” ––WCBS Dining Diary, by Bob Lape http://www.wcbs880.com/topic/play_window.php?audioType=Episode&audioId=3704679

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!

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

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.

To make the cinnamon butter, mix together the cinnamon and sugar. Divide the butter into four portions and set aside.

Put the dough on a floured work surface and divide it into four portions. Begin with one portion, covering the others with a cloth so they don’t dry out. Using a rolling pin, roll out a rectangle, roughly about 12 by 10 inches and 1/8 inch thick. Spread one portion of butter over the surface of the dough with a spatula or blunt knife. Sprinkle with about 3 teaspoons of the cinnamon mixture, covering the whole surface with quick shaking movements of your wrists. Roll up to make a long dough sausage. Set aside while you finish rolling out and buttering the rest of the dough, so that you can cut them all together.

Line two large baking sheets with parchment paper, or bake in two batches if you only have one sheet. Line up the dough sausages in front of you and cut them slightly on the diagonal, alternating up and down, so that the slices are fat V shapes, with the point of the V about ¾ inch and the base about 2 inches. Turn them so they are all the right way up, sitting on their fatter bases. Press down on the top of each one with two fingers, until you think you will almost go through to your work surface. Along the sides you will see the cinnamon stripes oozing outward. Put the buns on the baking sheet, leaving space for them to puff and rise while they bake. Brush lightly with beaten egg and sprinkle a little sugar over the top.

Let the buns rise for half an hour and preheat your oven to 350 degrees F. Bake them for about 20 minutes, or until they are golden. Check that they are lightly golden underneath as well before you take them out of the oven. Serve hot, warm, or at room temperature and, when they are cool, keep them in an airtight container so they don’t harden.
—From Falling Cloudberries: A World of Family Recipes by Tessa Kiros/Andrews McMeel Publishing

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.

Meanwhile, peel the potatoes and cut them into bite-size pieces. Scatter them in the baking pan around the browned lamb, add some salt, and turn them over with a wooden spoon to coat them in the juice. Add a little more water if it has evaporated. Cover the baking sheet with foil, decrease the heat to 350 degrees F, and bake for 2 ½ hours or so, turning the lamb over at least once during this time and tossing the potatoes. If the lamb isn’t browned enough, remove the foil for the final 30 minutes of cooking. Serve warm on a huge platter with a salad or some simply cooked greens. This is also nice with some tzatziki on the side.

—From Falling Cloudberries: A World of Family Recipes by Tessa Kiros/Andrews McMeel Publishing