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Cat Cora's Kitchen: Favorite Meals for Family and Friends Paperback – Bargain Price, July 31, 2004


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Paperback, Bargain Price, July 31, 2004
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--This text refers to an alternate Paperback edition.

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Product Details

  • Paperback: 204 pages
  • Publisher: Chronicle Books Llc (July 31, 2004)
  • Language: English
  • ISBN-10: 0811839982
  • ISBN-13: 978-0811839983
  • ASIN: B0008EH6KU
  • Product Dimensions: 8.7 x 7.9 x 0.7 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #2,088,907 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Cat Cora is a graduate of the Culinary Institute of America. She was Chef de Cuisine at Napa Valley's Bistro Don Giovanni and went on to be executive chef of Postino in Lafayette, California. Cat has been featured on the TV Food Network's Melting Pot and Date Plate and she writes a biweekly food column for the Contra Costa Times. She lives in Northern California.

Ann Krueger Spivack wrote the series Michael Chiarello's Napa for public television. She lives with her husband and two children in Berkeley, California.

Maren Caruso is a San Francisco-based photographer whose work also appears in The New Complete Coffee Book (0-8118-2867-0). --This text refers to an alternate Paperback edition.

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Customer Reviews

This book is fabulous!
Lisa
Highly recommended for a good read and a very good culinary change of pace.
B. Marold
I also appreciated the great photos and personal tid bits Cat adds.
Wendy B. Scatchell

Most Helpful Customer Reviews

17 of 19 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on October 8, 2004
Format: Paperback Verified Purchase
Cat Cora and her very southern American accent always presented something of an anomaly when she appeared on the Food Network with Rocco DiSpirito doing the Greek half of the Mediterranean food segments paired with Rocco's Italian dishes. This book fills out the explanation given on TV that Cat (Catherine) was born and raised in Jackson, Mississippi to Greek parents embedded in a strongly Greek neighborhood with all that entails, as seen in detail in the movie `My Big Fat Greek Wedding'.

Cat has been working several different Food Network shows as well as several of her own California culinary shows and appearances on network talk shows for the last few years, establishing herself as a culinary celebrity staple equal to Tyler Florence and Sara Moulton, and just a notch below fast cooking diva Rachael Ray and super food nerd Alton Brown. This is her first book of recipes / memoirs and she has matched the quality of her equals, Tyler and Sara, and has made a very worthy contribution to the literature on Greek cooking.

This is not a reference book on Greek food like Diane Kochilas' `The Glorious Foods of Greece' nor is it a popular survey of Greek cooking such as the recent `The Olive and the Caper' by Susanna Hoffman. It is a personal history of Cat's food experiences in her childhood Jackson home, in the ancestral home of her family on the Aegean island of Skopelos, Greece, in her California restaurant kitchens in northern California, and in her modern home kitchen. This orientation with the liberal notes on the niceties of Greek ingredients, her experiences with famous influences such as Julia Child, Jacques Pepin, Thomas Keller, and Alice Waters, and stories of her US and Greek family members make this a more than usually entertaining personal cookbook.
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8 of 8 people found the following review helpful By dek on October 1, 2005
Format: Paperback
This is an engaging book, with some interesting variations on a number of basic dishes. It is limited in its ambition, a niche book. I have enjoyed using it as inspiration for a number of meals. However, one recipe that was appealing was a total failure. Her Olive Oil Cake turned out to be a soggy mess, dumped in its entirety. I suspect the amount of flour called for, 1/2 cup, was wrong. If I were a better baker, I might have caught that, but then I believe in giving a recipe by a distinguished chef a fair try before changing it. This one will be changed. Nevertheless, I really enjoy this book.
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19 of 23 people found the following review helpful By VLC on September 16, 2004
Format: Paperback
Cathy was in the kitchen - a lot! "I'm cook'en, Mommy!" she'd exclaim as she banged spoons on the bottoms of empty pots. As a young girl, we always knew when Cathy was having breakfast - by the aroma of burning toast wafting through our house.

But that was before CIA and France and California. Now Cat really does catch the flavor of our Southern Greek family and our simple, flavorful meals. Greek-American food is good and good for you. The ingredients are fresh, inexpensive, and nourishing - especially for a growing family. Gather your family and friends and make some memories with Cathy's recipes in your kitchen; that's what life is all about, and you'll "Be cook'en" too.
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11 of 13 people found the following review helpful By Z. Taylor on January 10, 2007
Format: Paperback
I have made a couple of recipes from this book, including the Koto Kapama, which was very good. But I just made the olive oil cake (p. 22) and the recipe is completely WRONG. It calls for 1/2 cup of flour, which results in something that doesn't qualify even remotely as cake, and does qualify as completely inedible and disgusting (sad to say, as I just wasted about $15 worth of ingredients and my even more precious time on this mess). The same recipe on the Food Network site, which also features Cora, calls for 2 cups of flour--a bit different! I just wish I could find a way to stop others from making the same mistake; in any case, it certainly saps my desire to cook ever again from this book, which also has a rather confusing layout and organizational style. Too bad--I wanted to support a fellow Greek.
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3 of 3 people found the following review helpful By Steven A. Peterson TOP 500 REVIEWERVINE VOICE on July 21, 2009
Format: Paperback Verified Purchase
Cat Cora is well known as one of the "Iron Chefs" on the Food Channel. Background? On the back dust cover, we note that "Cat Cora was raised in a small Greek-American community in Jackson, Mississippi, where she learned to love both her southern and Greek heritages, including the food." This cookbook reflects that dual heritage. The end result is kind of interesting. Cora herself notes the key influences on her work (Page 1): "For me, one kitchen set me on the path to becoming a chef, and another kitchen changed my views on how I cook. The first was my parents' kitchen in Jackson, Mississippi, and the second was the kitchen of my Aunt Demetra and Uncle Yiorgios on Skopelos, one of the Aegean Islands in Greece."

Fair enough. But it is the recipes that make a cookbook. And, I must say, I find some interesting exemplars here. One can assess a recipe pretty handily after having cooked a bunch over time. And this book contains a bunch of nice recipes that I aim to exploit in the near future.

For instance. . . .

"Chicken stewed in wine, garlic, and cinnamon." Pretty straightforward ingredients (e.g., chicken, cinnamon, kosher salt, freshly ground pepper, cloves of garlic, extra virgin olive oil, chopped onions, dry white wine, water, tomato paste, and grated Myzithra cheese [which I had never known about]). There is some work with the recipe, but it is clearly doable--and it sounds like the end result would be a delicious treat!

"Slow roasted pork with Bourbon." Kosher salt, black pepper, pork butt/shoulder, cloves of garlic, sage leaves, flour, olive oil, sweet-hot mustard, brown sugar, Worcestershire sauce, and bourbon. Again, the process seems like ordinary cooks can handle it pretty well.
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