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The Food and Wine of Greece: More Than 300 Classic and Modern Dishes from the Mainland and Islands Paperback – March 15, 1993
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From Library Journal
Copyright 1990 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
“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
Top Customer Reviews
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.
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.
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.
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.
Most Recent Customer Reviews
A Greek cookbook was missing from my library, I used to think it similar to Mexican Food, why not just go out for it when you have the urge. Read morePublished 1 month ago by Bob in SD
Diane Kochilas continues to produce quality Greek ethnic cookbooks. This is certainly one of them.Published 9 months ago by F.A.B.
Very informative about Greek cuisine without being overwhelming or too academic - and the recipes are clearly written and easy to follow. Read morePublished 17 months ago by karen in milford
Terrific book. My Mother is Greek and even she was impressed by the recipesPublished 18 months ago by Michael J Moore
Read through this and it will fit the bill. Love Greek and Turkish cooking and that's where a great deal of Middle Eastern recipes came from initially. Read morePublished 19 months ago by Margo J. Aly