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Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die Hardcover – October 14, 2014
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Top Customer Reviews
So I was super-excited to see that Kochilas had a new cookbook coming out that focuses on the cuisine of Ikaria, her ancestral homeland and the location of her cooking school Glorious Greek Kitchen. Kochilas has devoted her life to promoting the natural, healthy and delicious foods of Greece.. Her new book "Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die" chronicles the wisdom and food traditions of generations of Ikarians. More than just a collection of excellent recipes, this is a unique glimpse into an island where time seems to stand still and the worries and stresses of modern life melt away.
Ikaria is one of the world's Blue Zones, a place where inhabitants reach age 100 at rates 10 times greater than in the United States.Read more ›
Diane explains the importance of meze – shared food – as well as some island wisdom on medicine, using greens and teas. She reveals the beauty and simplicity in each meal, each dish with complex flavors and a multitude of health benefits.
If eating like Ikarians doesn’t give us the same longevity, at the very least, exploring the world of Ikarian cuisine will make you healthier – and happier.
~ Maria A. Karamitsos - Associate Editor, The Greek Star newspaper
I love to cook, that's no secret. Since my dad's a chef, I grew up learning and appreciating all sorts of different types of cuisine. That being said, I will always have a soft spot for Greek cooking. It is my absolute favorite to eat, and I read as many cookbooks as I can on the subject. This book makes a pretty good addition to my collection.
What makes this book cool is the voice that it's written with. There's a lot of personal connections and stories that make the book more personal, which makes the recipes feel like they were handed to you by someone dear to you. There's also a lot of cool history and facts about what life in Ikaria is like, as well as tips and hints that are scattered throughout, and a bibliography at the end for more reading. You've got to love a book that encourages more reading.
The recipes are divided into sections: Small bites, salads, soups, savory pies and breads, vegetables as a main course, beans and legumes, pasta and rice, sea life, meat, and sweets. I like this style of organization, since it's easy to find the recipe that you're in the mood for.
The skill level for this book is really varied. Some of the recipes are really complex, with lots of ingredients and techniques and time management skills. Other dishes are much more simple, like roasted onions. I think that's good, because that makes it approachable to any cook, no matter of what their skill level in the kitchen is.
I am bummed that there's not many pictures, since I generally take that into large consideration when I'm buying a cookbook.
The steps are short and to the point, and they include variations to the recipes when applicable.Read more ›
Most Recent Customer Reviews
I enjoyed reading the book. There are some good references to using herbs as remedies, which I found to be helpful.Published 23 days ago by HT
A very good book on the Island's people and lifestyles in general with tales of their lives and recipes. Read morePublished 1 month ago by online shopper
I looked this book over this morning and while I do enjoy the background story and the photography, the recipes will be difficult to reproduce. Read morePublished 1 month ago by Travelora
My client recommended this book to me. Many amazing recipes and stories! If you're all about living a long , healthy life... check out this book!Published 2 months ago by M. Kahle
Liked this concept and who doesn't love Greek food? My problem was that some of the ingredients were hard to source, and there's an awful lot of story and not really that many... Read morePublished 4 months ago by Carolina Summer
Bought this book for my Mother for Christmas. I enjoyed it so much I bought one for me. Thank you Amazon.Published 5 months ago by timothy a. koverchick