- Paperback: 176 pages
- Publisher: Arsenal Pulp Press; 1st edition (October 26, 2010)
- Language: English
- ISBN-10: 1551523671
- ISBN-13: 978-1551523675
- Product Dimensions: 8 x 0.6 x 8.9 inches
- Shipping Weight: 1 pounds (View shipping rates and policies)
- Average Customer Review: 9 customer reviews
- Amazon Best Sellers Rank: #705,295 in Books (See Top 100 in Books)
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From the Olive Grove: Mediterranean Cooking with Olive Oil Paperback – October 26, 2010
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I will be using From the Olive Grove: Mediterranean Cooking with Olive Oil in my own kitchens! The recipes make use of the richness of olive oil in both traditional and innovative Mediterranean dishes. Truly a cooking companion for everyone!
Chef Marcus VonAlbrecht, Vice President of North America for AREGALA; Past President of the BC Chef's Association (Marcus VonAlbrecht)
This cookbook contains a wonderful combination of Greek classics, treasured family recipes, and some wonderful recipes as supplied by the chefs who rely on the family's olive oil for their restaurant's needs. It's quite evident this family is comfortable acting as ambassadors of Greek cuisine; their enthusiasm is embodied in their importation of the family's olive oil to the West.
Peter Minakis, Kalofagas (Peter Minakis)
This is a wonderful book that I hope convinces readers that nothing tastes as wonderfulor is as good for youas something made with olive oil, especially when accompanied by a good glass of wine and delicious appetizers like hummus and babaganoush.
Dr. Art Hister (Art Hister)
About the Author
Anastasia Koutalianos: Anastasia Koutalianos is Helen Koutalianos’ daughter; she is has worked in editing, book and magazine publishing, and historical research. A lifelong foodie who was taught everything she knows about cooking from her mother, she is also a promotions and event planner.
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There are "guest" recipes from chefs who own restaurants that use olive oil supplied by the family. These lend a wonderful, eclectic feel to the book, allowing some quite nouveau recipes to mingle with the classic, family dishes. I mean, where else are you going to find recipes for "Basil Ice Cream with Corinthian Balsamic Caramel" or "Olive Oil Ice Cream with Brandy Cookies in Red Wine Fruit Caramel" - both by guest chefs? After reading those, I was seriously starting to look for ice cream makers on Amazon!
Of course, every recipe features olive oil. There is a nice introduction to the book that tells the reader lots of great information about olive oil. (If you want to know more about olive oil that you thought possible, I recommend "Extra Virginity: The Sublime and Scandalous World of Olive Oil" by Tom Mueller. Also, check out the Extra Virginity website).
An unusual and unique cookbook. I took this book out of the library and it is now on my wish list.
In their new cookbook, authors Helen Koutalianos and daughter, Anastasia have captured a refreshingly personal and down-to-earth presentation of traditional, flavorful Greek cooking. This book does not put on the typical airs of artistically-styled food shots on every page, or embrace the latest, hottest ingredients popular with foodies, but is a reminder of all the wonderful classics that make up the flavor profile of good Greek cuisine. Starting with the kitchen essential, extra virgin olive oil, affectionately referred to as "liquid sunshine"; and supported by Mediterranean diet staples including fish, lamb, lemon, feta, eggplant, yogurt, cucumber, among other healthy, fresh ingredients.
And the authors know of what they speak. As fourth generation, certified-organic olive growers from the Peloponnese region of Greece, they produce Koroneiki-varietal extra virgin olive oil and balsamic vinegar from homegrown Corinthian grapes. And with a family member who is a first generation vegetarian, many of the recipes paid homage to plant-only options.
What I liked best about this cookbook is that it is a fresh take on a somewhat underrated cuisine, filled with "real" Greek family recipes that I would actually be motivated to cook. It reminded me more of the food-stained classics that occupy a shelf in my kitchen than those taking up space on the coffee table. With the growing popularity of the Mediterranean diet, Greek cuisine deserves its due and this cookbook provides it.
Caroline J. Beck, The Olive Oil Source
Well worth the price and will be a cookbook I use forever!