The New Greek Cuisine (Hardcover)

by Jim Botsacos (Author), Judith Choate (Author)

Editorial Reviews

From Publishers Weekly
With this satisfying cookbook, Botsacos, the head chef at Manhattan's Molyvos restaurant, translates Greek food for a New World setting without losing authenticity. As is often the case at Greek tables, small dishes dominate: the book begins with mezede plates such as classic Melitzanosalata and a delightful Greek Fava Beans with Arugula, Spring Onions, and Capers; then there are chapters for savory pies (which Botsacos proclaims are "the ultimate finger food"), appetizers—a section that is hard to distinguish from mezedes, but equally full of tempting options—and soups and salads. Restaurant favorites like Aglaia's Moussaka and Chicken Magiritsa are included, though Botsacos gets to stretch his wings a little and adds more unusual recipes such as the Warm Manouri Salad with Baby Beets and Pickled Pearl Onions or Pork Spareribs Marinated in Ouzo and Greek Spices. Much of Botsacos's mix of modern-ancient flavors is quite accessible for those willing to put in the preparation time often required. Still, they are likely to find the effort worthwhile, and if they do not reach quite the culinary heights Botsacos does at Molyvos, his clear guidelines should at least help them bring some fresh Greek flavors to their tables. Color photos not seen by PW. (Oct. 10)
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Product Description

The acclaimed chef from Molyvos—New York’s “very best Greek restaurant” (Esquire)—reinvents one of the world’s classic cuisines in 150 recipes that celebrate its fresh ingredients and bold flavors.

Before the Livanos family opened Molyvos they wanted to be sure their food hit all the right notes. So they hired gifted chef Jim Botsacos and took him on a tour of the Greek isles, spending many nights dining and cooking in Greek homes. Jim’s immersion in Greek cuisine and his own bistro-influenced sensibility made an immediate impression on New York restaurant critics, including Ruth Reichl, whose three-star rave thanked Molyvos for reminding her “how truly wonderful Greek food can be.” Now, with The New Greek Cuisine, anyone can “go Greek” with flair.

While staying true to tradition, the recipes in The New Greek Cuisine bring everything to the next level by emphasizing ingredients and presentation and intensifying flavors. Home cooks can start small by learning to make marvelous mezes, including mussels with mint or a crustless leek and cheese pie. When it’s time to move on to entrees, there are plenty of tasty and satisfying options, from braised lamb shanks with orzo to plank-grilled prawns. Inventively simple sides such as roasted “cracked” potatoes with coriander and red wine, or comforting pastitsio--a Greek macaroni and cheese--could become new family favorites. And no Greek meal would be complete without desserts like semolina cake with yogurt and spoon sweets or easy pinwheel-shaped baklava.

Based on staples such as fish, whole grains, and olive oil, Greek food is not only healthy and delicious but offers a welcome break from other overexposed Mediterranean cuisines. And this richly illustrated cookbook by one of the new Greek’s most talented practitioners is the perfect way to discover its many delights.

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Product Details

• Hardcover: 320 pages
• Publisher: Broadway (October 10, 2006)
• Language: English
• ISBN-10: 0767918754
• ISBN-13: 978-0767918756
• Product Dimensions: 9.1 x 7.4 x 0.9 inches
• Shipping Weight: 2 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #483,258 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

16 of 16 people found the following review helpful:

5.0 out of 5 stars Traditional Greek Foods Modified to Fit American Taste and Ingredients, December 18, 2006

By	John Matlock "Gunny" (Winnemucca, NV) - See all my reviews (REAL NAME)

The trouble with cooking the more exotic foreigh foods is getting the appropriate ingredients. In fact in the introduction to this book, the author talks about the effort he had to go through to get the fresh spices for his large New York City restaurant. This included getting local farmers to grow special spices, chese importers to bring in some of the more obscure Greek cheeses, others to bring in Greek wines and brandies.

But after that he recognizes that those of us that live out in the hinterlands have a very difficult time getting those ingredients so he has found substitutes. Example: 'Horta - The Greek name for wild greens, most of which are unknown in America. I substitute bitter greens such as mustard, chard, kale with, I believe, great success.' Another area where I've been very successful in getting strange and wonderful foods is Amazon's Gourmet Foods section.

Having said all that, you get into the recipe part of the book and you find some truly wonderful dishes. As Mr. Botsacos says, even the local Greeks like his rendition of the traditional recipies. So do I.

10 of 10 people found the following review helpful:

4.0 out of 5 stars Great addition to my cook books!, January 11, 2007

By	Evagelia Fabian - See all my reviews (REAL NAME)

This cook book is a great addition to my cook book collection. I am Greek and have many of the same receipes but this book gives a little twist to some of the old favorites that is refreshing. Easy to follow recipes for the Greek and non-Greek alike.

9 of 9 people found the following review helpful:

5.0 out of 5 stars The greatest Greek cooking book ever..., January 9, 2007

By	Billy "Billy" (Northeast) - See all my reviews

The recipes are truly Greek, with really no "Americanizations." They were easy to follow and although some took time to prepare, the results were outstanding. We made some of the dips for New Years and they were incredible and HEALTHY!!!!!!!!!!!