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Cookbook recommedation

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Brad S

Brad S

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" The Glorious Foods of Greece"

By Diane Kochilas.

Excellent history and recipes.

Published by William Morrow.

Turnip Greens are Better than Nothing. Ask the people who have tried both.

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Aji

Aji

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I have enjoyed the Periyali (NY restaurant) book... but that's especially because I love that restaurant and always wanted to recreate

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ronnie_suburban

ronnie_suburban

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As posted above, the Diane Kochilas books are solid. I personally have cooked from Meze and The Foods and Wines of Greece, and have had excellent results with both.

=R=

"Hey, hey, careful man! There's a beverage here!" --The Dude, The Big Lebowski

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ronnie_suburban 'at' yahoo.com

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Alex

Alex

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I've been using The Complete Book of Greek Cooking, by The Recipe Club of Saint Paul's Greek Orthodox Cathedral. It's an updated, revised, and enhanced combination of their two earlier books, The Art of Greek Cookery and The Regional Cuisines of Greece. I think it's an excellent place to start.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

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"In questions of science, the authority of a thousand is not worth the humble reasoning of a single individual." -Galileo Galilei, physicist and astronomer

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Big Bunny

Big Bunny

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I can second Aglaia Kremezi.

"The Foods of Greece" is a great companion to "The Foods of the Greek Islands".

Her smaller book, "The Mediterranean Pantry: Creating and Using Condiments and Seasonings" is a great how-to for pickles, liqueurs, spice mixes, etc. She gives a simple recipe for cherry liqueur that I make almost every year.

BB

Food is all about history and geography.

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cassareep

cassareep

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For a cheap and good kick-start in Greek cuisine I would recommend "The Book of Greek Cooking" by Leslie Mackley published by HP Books. It is a straightforward introduction to 100 Greek recipes. It will let you start experimenting immediately and let you know if you want to explore further.

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Big Bunny

Big Bunny

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I love HP books.

They are the "penny candy" of cookbooks, and have given me lots of good recipes - as well as the pleasure of impulse buying.

BB

Food is all about history and geography.

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JPW

JPW

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Another thumbs up for any of Kochilas' books.

There are some simply lovely dips in Meze

My favorite has to be the garlicky apricot yoghurt.

If someone writes a book about restaurants and nobody reads it, will it produce a 10 page thread?

Joe W

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