Regional Greek Cooking (Hardcover)

by Dean Karayanis (Author), Catherine Karayanis (Author) "Our culinary odyssey begins in Thrace (Thraki), the northeastern province of the Hellenic Republic that is often called "western" to distinguish it from the areas..." (more)
Key Phrases: part ouzo, avgolemono sauce, yia yia, Regional Greek Cooking, Asia Minor, Ionian Islands (more...)

Editorial Reviews

Review
"When some Greeks meet each other, they may ask something like, 'How does your yia yia prepare moussaka?'. . .that really means: 'Come share dinner in my home. I'll make you a dish from the little village where my family is from.'. . .Accompanying the family-oriented recipes [in "Regional Greek Cooking"] are charming historical notes and family anecdotes, which enliven the community spirit of Greek cuisine." -- Ted Powers, Jewish Herald-Voice, June 26 2008

Product Description
This is a Greek family cookbook with unique flavours and home kitchen recipes. This book showcases dishes from the key regions of mainland Greece as well as the islands and introduces readers to little known spices and ingredients-providing ways to track them down. Of particular interest is a section on micro-brewed beers, regional wines, and different ouzos. Also included is an overview of the Hellenic, detailing the culinary history and culture of provincial and mainland Greece.

Product Details

• Hardcover: 303 pages
• Publisher: Hippocrene Books; illustrated edition edition (March 2008)
• Language: English
• ISBN-10: 0781811465
• ISBN-13: 978-0781811460
• Product Dimensions: 9.1 x 6.1 x 1.2 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars See all reviews (9 customer reviews)
• Amazon.com Sales Rank: #411,184 in Books (See Bestsellers in Books)

  Popular in this category: (What's this?)

  #23 in

  Books > Cooking, Food & Wine > Regional & International > European > Greek

Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

5.0 out of 5 stars Great Intro to a Great Cuisine, April 18, 2008

By	Owen R. Moogan "otismcgill" (los angeles) - See all my reviews (REAL NAME)

This book takes a proud place alongside my many stained, well-worn cookbooks. Through it, I made my first foray into Greek cooking and I now find myself using it at least twice a week since it arrived. Prior to this, Italian syle cooking would be my go-to cuisine of choice but through its great combo of logical recipes, cultural background and - something I don't see a lot of - active encouragement to go "off road" and experiment with the recipes - I feel like a better cook than a probably am! Haha.

My first attempt was the Beef with Garlic Sauce which I prepared for a dining room full of people: Raves.

I followed up with Meatballs and Rice in Avgolemo Soup (Youvarlakia).

What really helps me as a novice cook is the perspective the regional specifics give me; how and why things evolved a certain way -- and coupled with the author's advice to "Expreiment like a Greek" - I found myself more confident in the kitchen than I have with other books that presuppose more culinary knowledge.

I highly recommend this title. If you're used to Italian cooking -- give this a shot as an exciting alternative to dishes from the Mediteranian.

Great stuff!

3 of 3 people found the following review helpful:

5.0 out of 5 stars A welcome, thoroughly 'kitchen cook friendly', and highly recommended addition, April 2, 2008

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

For most Americans, Greek cuisine is pretty much limited to gyros and baklava. But "Regional Greek Cooking", a compilation of authentic Greek recipes by the husband and wife team of Dean and Catherine Karayanis clearly demonstrates that Greek cuisine has a breadth, depth, and diversity that reflects centuries of culinary influences from around the Mediterranean, including key regions of mainland Greece; the Saronic, Ionian, Cyclades, Dodecanese, Aegean, and Sporades islands; Asia Minor, and Cypress. Of special note are the individual chapters composed of Greek beverage recipes. The recipes themselves range from Saragli ti Alexandroupoli (Walnut Phyllo Roll Alexandroupolis); to Patates me Dendrolivano e Thimari (Potatoes with Rosemary or Thyme); to Keftedes sto Furno meh Domates ke Vasiliko (Baked Meatballs with Tomato and Basil); to &Yia Yia's Koulourakia (Grandma's Easter Cookies). Enhanced with a glossary of Greek cooking terms and ingredients, 'Wrapping Dolmades', and a comprehensive Index, "Regional Greek Cooking" is a welcome, thoroughly 'kitchen cook friendly', and highly recommended addition to personal, family, and community library multi-cultural and ethnic cookbook collections.

2 of 2 people found the following review helpful:

5.0 out of 5 stars Can't make it to Greece? You don't have to!, March 31, 2008

By	Penny (NY) - See all my reviews

For anyone who loves Greek food, Regional Greek Cooking is a must cookbook to purchase! The authors don't give you just a cookbook, but a cultural, historical and culinary tour of Greece. Every recipe, and there are over 200, has an introduction that tells you about the dish, the key ingredients, why it is popular, and many other tidbits about the region of Greece that it comes from. Regional Greek Cooking is filled with not only the authors' family recipes (apparently this family is filled with great cooks), but also recipes from restaurants, tavernas, hotels and resorts all over Greece! I personally love getting a recipe from a great restaurant!

This book is truly stuffed with information. Not only are there over 200 recipes, but there are chapters on Ouzo, Wine, Coffee, Greek Beer and other drinks. You could sit down and read it cover to cover as a book and enjoy it even if you didn't cook at all!

I have books on my shelf that are useless compared to this because they have so few recipes and they don't have anything that stands out. I tried out a recipe last night for dinner - Prawns Saganaki Flambe in Ouzo. I chose this one because I had the ingredients all pretty much on hand. The book says that this particular recipe actually came from a Greek restaurant in Australia. It was simple to make, and delicious!

I highly recommend this book! Can't wait to try another recipe! Yum!