Qty:1
  • List Price: $22.99
  • Save: $7.67 (33%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
FREE Shipping on orders over $35.
Used: Good | Details
Sold by hippo_books
Condition: Used: Good
Comment: Item qualifies for FREE shipping and Prime! This item is used.
Add to Cart
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

The Food and Wine of Greece: More Than 300 Classic and Modern Dishes from the Mainland and Islands Paperback – March 15, 1993


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Paperback, March 15, 1993
$15.32
$2.96 $0.01

Frequently Bought Together

The Food and Wine of Greece: More Than 300 Classic and Modern Dishes from the Mainland and Islands + The Country Cooking of Greece + The Greek Vegetarian: More Than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece
Price for all three: $65.31

Some of these items ship sooner than the others.

Buy the selected items together

NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Paperback: 368 pages
  • Publisher: St. Martin's Griffin; Reprint edition (March 15, 1993)
  • Language: English
  • ISBN-10: 0312087837
  • ISBN-13: 978-0312087838
  • Product Dimensions: 9.1 x 7.1 x 1.2 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #121,867 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

There are few good Greek cookbooks available; the Recipe Club of St. Paul's Complete Book of Greek Cooking ( LJ 4/15/90) is an exception and a useful basic introduction to the cuisine. Kochilas's more ambitious book includes background on the country and its customs, wine recommendations with each recipe, and informative headnotes on dishes as familiar as Baklava, as exotic as Snail and Bulgur Pilaf. For subject collections.
Copyright 1990 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Review

"An irresistible cookbook filled with tantalizing recipes, delightful stories, and gastronomic joy. I loved it." --Paula Wolfert, author of Mediterranean Cooking, The Cooking of Southwest France, and Paula Wolfert's World of Food

"I expect [The Food and Wine of Greece] to become a clasic in its field." --John Mariana, food and travel correspondent for Esquire magazine and author of The Dictionary of American Food and Drink

More About the Author

Diane Kochilas was born in New York City and has divided her time between NY, Athens, and her family's ancestral island, Ikaria, where she and her husband, Vasilis Stenos, run the Glorious Greek Kitchen cooking school. She has written 18 books on Greek cuisine. Her latest book, The Country Cooking of Greece (Chronicle), was hailed by the Virtual Gourmet (John Mariani) as her masterpiece and the best cookbook of 2012. Another tome, the Glorious Foods of Greece (William Morrow), won the prestigious IACP Jane Grigson Award for Excellence in Research.
Diane is consulting chef for two of New York's most highly regarded Greek restaurants, Pylos and Boukiés, as well as for Axia in New Jersey and Avli outside Chicago. She works with Harvard University as well as other top university dining services to help create healthy Greek menu options for the undergraduate student body. Currently, she is hosting her own television show, in Greek, called "What Are We Going to Have for Dinner Tonight, Mom?" which airs in Cyprus and Greece. For 20 years she was the food columnist and "most feared" restaurant critic in Athens Greece, where she worked for the country's largest daily newspaper, Ta Nea.

Customer Reviews

4.5 out of 5 stars
5 star
12
4 star
5
3 star
2
2 star
0
1 star
0
See all 19 customer reviews
Fun and easy recipes to follow.
Eliana Mappouridou
This is definitely the best Greek cookbook I own.
Charles Prineas
I have used this book countless times.
F. MICHAEL ZULIM

Most Helpful Customer Reviews

36 of 36 people found the following review helpful By A Customer on April 5, 2002
Format: Paperback
I would recommend this book highly. As a Greek American I can vouch for the authenticity of most of the recipies. In some instances the author has to make substitutions (mostly with cheeses) with ingredients that would be difficult to find for the average American.
Her wine selections are helpful and in my experience have paired well with the food.
Her measurements are very accurate. For anyone who has cooked from many Greek cookbooks (in english) you will know that very often measurements are totally off. This is due to the fact for thousands or at least hundreds of years these recipies were verbal and were not written down until relatively recently. I have suffered through many a dish trying to guess what amount is accurate. That has always been my biggest complaint with Greek cookbooks- AND that is not a problem with this one.
Everything I have tried has come out wonderful. I would recommend this as a great book containing all the classics.
Kali Orexi!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
19 of 19 people found the following review helpful By F. MICHAEL ZULIM on October 11, 1997
Format: Hardcover
This cookbook is a masterpiece. It symbolizes greek cuisine at her best. The recipes are authentic and provide the novice or professional cook the best insight into the simplicity of greek food. The regional specialities are a delight. I have used this book countless times. It also shares with the reader little paragraphs about the recipes and their origins or variations. I own several greek cookbooks, but this one is my best and Diane has captured the heart and soul of greek cooking. From the meze to the deserts, all the recipes will stimulate the palate and keep you going back for more of her recipes. Some of the recipes reminded me of my childhood with my grandparents and my grandfather's cooking. This book should satisfy your cravings for greek cuisine.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
10 of 10 people found the following review helpful By Charles Prineas on January 4, 2000
Format: Hardcover
This is definitely the best Greek cookbook I own.
The recipes are authentic - as Greeks have been cooking them for hundreds of years.
It contains the recipes for all the classic Greek dishes and has a nice section on sweets. Best of all, it refers to everything by its Greek name (with an English translation, of course).
So if you want to cook moussaka, kokkinisto, kotopoulo, avgolemono, fassolatha, psarosoupa, yuvetsi, yemista, galaktoboureko, vassilopita, koulorakia, loukoumathes, kourabiethes and much more, then this book is for you.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
13 of 14 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on May 12, 2001
Format: Paperback Verified Purchase
We are so blessed here in the Detroit Metro area to have Greek Town with all its outstanding restaurants. You can even get their cookbook which is excellent: Opaa! Greek Cooking Detroit Style.
Kochilas' cookbook is even larger with over 300 recipes plus variations on most dishes, background sketches and wonderful memories of the dishes she's describing.
I am in love with the way Greeks do Lamb Stews--scented with allspice and cinnamon with just right acidic balance of rich tomato sauce. Kochilas' recipe Arni Kapam (Lamb in a Spicy Tomato Sauce) has become a favorite. Surprisingly so, I am a nut for Snails, so her Cochli me Pligoui (Snail and Bulgur Pilaf) is out of this world as well as the Cretan Classic Snail Stew.
Her classic Pastitsio and Mousakka are excellent as well as Chicken-Lemon Soup and syrupy Bakliva desserts.
One fine, well done cookbook.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
11 of 12 people found the following review helpful By A Customer on October 17, 2001
Format: Hardcover
Having lived in Greece, and having been a professional recipe writer and tester here in the US, I can give this book an enthusiastic thumb's up. In fact, I own the book already and am now getting one for my mother-in-law!
The recipes are simple, deceptively so: you can't bellieve it's going to taste like the real thing, but it will. Greek cooking is truly a cuisine of limited resources and resourceful handling of those resourses, and this book captures it well. The only thing missing is... food photos! But if you know Greek food well, you'll know why: it's uniquely unphotogenic, although the raw ingredients are usually worthy of a shot.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
7 of 7 people found the following review helpful By Alisa Knapman on January 6, 2011
Format: Paperback Verified Purchase
I bought this book based on other reviews I read, and have to agree the recipes sound fantastic and authentic. However I've never cooked anything from it because the way that the recipes are set out in the book makes them incredibly difficult to read and follow. The type is very small and not well spaced. The ingredients are listed on the left hand side of the method on the left pages of the book, and the right side of the method on the right hand pages, making it very confusing to read when a recipe runs across two pages. I just don't find it an enjoyable book to read from which is a shame because there are tons of really lovely sounding recipes in it. They should do a new edition and make it cleaner and easier on the eye - I would buy it in a second.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
7 of 8 people found the following review helpful By A Customer on February 23, 2000
Format: Paperback
This book is informative, well put together, easy to use, and full of great recipes. I grew up with Greek food, but the author has provided a much wider overview of Greek cuisine than most cookbooks on the subject, and has provided much interesting information about regional differences.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By Miss Traiforos on January 6, 2008
Format: Paperback
I was raised on the recipes found in this book. Diane makes even the most seemingly complicated recipes manageable. I gave the book out as gifts this holiday season. I highly recommend it.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Customer Images

Most Recent Customer Reviews

Search