almediah.fr
» » The Country Cooking of Greece

Download The Country Cooking of Greece eBook

by Vassilis Stenos,Diane Kochilas

Download The Country Cooking of Greece eBook
ISBN:
0811864537
Author:
Vassilis Stenos,Diane Kochilas
Category:
Regional & International
Language:
English
Publisher:
Chronicle Books; First Edition edition (September 19, 2012)
Pages:
384 pages
EPUB book:
1991 kb
FB2 book:
1665 kb
DJVU:
1315 kb
Other formats
lit lrf doc azw
Rating:
4.2
Votes:
737


Country Cooking of Greece will inspire me in the kitchen for years. Diane Kochilas is consulting chef at four restaurants, food columnist for Greece's largest newspaper, and co-founder of the Glorious Greek Cooking School on the Greek island of Ikaria.

Country Cooking of Greece will inspire me in the kitchen for years. Cat Cora, chef, restaurateur, and television star. Most of what I always knew about Greek food was learned from my Mom and Yiayia. She divides her time between Ikaria and New York City. Vassilis Stenos is a food and travel photographer, and co-founder of the Glorious Greek Cooking School in Ikaria, Greece. He lives in Ikaria and New York City.

Award-winning author DIANE KOCHILAS divides her time between New York, Athens, and her family's ancestral island, Ikaria, where she and her husband, Vasilis Stenos, run .

Award-winning author DIANE KOCHILAS divides her time between New York, 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, was hailed by the Virtual Gourmet as her masterpiece and the Best Cookbook of 2012. She lives in Athens and New York City.

Diane Kochilas, Vassilis Stenos (Photographer). The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece's greatest culinary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas' renowned cooking school, and the local artisans and village cooperatives that produce olive oil and handmade pasta.

The Country Cooking of Greece (Chronicle Books, September 19, 2012) . Kochilas married Vasilis Stenos in 1984. Together they have two children. They divide their time between New York City, Athens, and Ikaria.

The Country Cooking of Greece (Chronicle Books, September 19, 2012) –. ISBN 978-0-8118-6453-4.

23 of the best new and upcoming cookbooks/food books for the holidays. By Kristin Rawls Monitor Contributor. This is the long-awaited big book of Greek cooking, from one of the nation’s most celebrated Greek food writers. A list of the best new and upcoming cookbooks to diversify your own culinary repertoire or offer as holiday gifts. 16. 'The Country Cooking of Greece', by Diane Kochilas, photography by Vassilis Stenos. 16 of 23. of stories this month Get unlimited stories.

Title: The Country Cooking of Greece. Creator - Photographer: Vassilis Stenos. Overall I feel that of Diane Kochilas’s books this one is her best, truly and outstanding effort. An excellent tour of the cuisine and people of Greece". Recipe: Ouzo-Braised Cabbage with Pork Sausage. 170g (6 o. pork sausage (seasoned with fennel seeds, casing removed).

The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece's greatest culinary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas' renowned cooking school, and the local artisans and village cooperatives that produce olive oil and handmade pasta. More than 150 color photographs and vivid sidebars bring to life Greece's unique and historical food culture. Seventeen chapters organized by ingredients such as lamb, herbs, artichokes, and cheese touch down all over Greece's dramatic geography of mountains, coastal lands, and fertile alluvial plains. A cookbook like no other, this ingredient-driven volume at once meets a growing interest in Greek cooking and serves as a homecoming for all those of Greek descent.
  • Detenta
I don't have any background in Greek cooking. I had bought two of the sister volumes to this, The Country Cooking of France and The Country Cooking of Italy. France was fantastic; I wasn't as much of a fan of Italy as its recipes were very meat-based with a lot of pork (which we don't eat).

Greek country food is very vegetable- and bean-based. If you're trying to eat a more plant-based diet this book has tons of fantastic recipes. I love that it makes use of veggies that are less commonly eaten in the US -- lots of fennel and greens. It's given us some nice variety in our meals lately. The bean recipes are great, the salads are very tasty. Because this is country food the recipes are mostly pretty straightforward in technique and are, so far, hard to mess up, although I'm a very proficient cook. It's good for everyday food. (Same goes for French country cooking.)

Plus, the articles and photography are wonderful. The book provides lots of well-written information about Greek ingredients, from cheese to meat to bread to the various herbs, fruits, and vegetables that are used for food. Lots of fascinating info there.
  • Unereel
A wonderful addition to my collection. Country Cooking of Greece is not just a cookbook but also an ode to an entire school of cooking with little stories, anecdotes and pictures spread throughout. I've tried a number of the recipes and so far none of them have let me down. I love that she took the time to explain various ingredients as well, such as the difference between Greek and Mexican oregano. The entire volume is very well done.

The book does have two minor drawbacks. The first is once in a while some of the ingredients aren't quite made clear or there are no suggested substitutes for things not available in this country (or hard to find). One recipe calls for "sausage, preferably seasoned with fennel" and that's it. There are so many types of sausage it would have been nice to have more clarification (and sweet italian sausage works well in the recipe). While not a problem for experienced cooks, this might cause problems for people just starting out.
  • Arlelond
Being from Greece myself, I can tell you first hand that the recipes in this book are authentic dishes from the villages and islands of Greece. Once again, Diane has not only brought us beautiful rustic recipes from the various regions of Greece, but she also includes beautiful photographs and the interesting history of the land, the beautiful people that live there, and their healthy lifestyle that will inspire the reader to make healthier lifestyle choices themselves! So many delicious dishes, and all with easy to get ingredients. I would give 10 stars here if I could! Would highly recommend this book if you are one who is looking for authentic Greek cuisine.
  • Bynelad
Thorough and exceptionally well-written, this book has every recipe I've ever wanted - even the "secret" ones rarely written down or passed on - in addition to beautiful photos and text detailing a concept that needs more explanation (recipes, ingredients, products, holidays, sections of the country and their specialties, events, or a profile of a producer or group. Although I'm married to a Greek American I think these recipes are a wonderful addition to any cooking repertoire, no matter what cuisine the person prefers to cook. I especially appreciated that Regis-n-Riley was even able to find this book, since I later discovered that it was out of print. I also heartily recommend this seller as a source for books both new and old.
  • Steel_Blade
While the masses might think all Greek food is baklava and gyro, if you know better, you know that REAL Greek food is something you still won't find in most restaurants. Proper Greek food is still largely undiscovered and still mostly the homecooked stuff that's been passed down through families. This cookbook is a fantastic guide through the countless regional takes on homecooked meals, namely because many of them play up the regional strengths of their origin. Making the meals in this book is like a little trip through the various tiny villages throughout Greece and being invited to someone's table at home.

Throughout the book Diane highlights the various regions of Greece and the kinds of food that really shine when made there. There really is no amalgamous "Greek food" -- it's Ikarian food, or Cretan food, or Macedonian food. It's great to have a Greek cookbook that highlights and celebrates these regional strengths.

Greek food, when made properly, really thrives on the freshness and quality of the ingredients. Diane's guidance in this cookbook will not lead you astray, and definitely make sure you get the freshest and best quality you can if you want to get the most out of these recipes. As Diane mentions in the book, a lot of these dishes would be made with raw ingredients picked fresh from the trees or the garden in the backyard, so everything would be fresh as can be.

Mention must be made to the gorgeous photographs throughout the book, not just of the food but of beautiful Greek landscapes and of the wonderful people. The recipes are wonderful (of course) but it's also a fun book to curl up with and read through. I've purchased a few copies as gifts and a copy for myself, this is definitely one of the best cookbooks I've purchased in a long while and I highly recommend it.
  • Mohn
Very many authentic recipes of the Greek Islands. Some ingredients can be hard to find but can fill in with substitutes with good success.
  • Coron
A wonderful book, full of great recipes. Lovely photos and content. Perfect for anyone who enjoys Greek food, or who would like to learn about it.
everything in the book is amazing and easy