An extraordinary culinary and historical tour, this comprehensive, beautifully evocative cookbook draws a lovely, detailed portrait of a culture in which food is revered for nourishment, necessity, and pleasure. Covering everything from the rich mountain cooking of Epirus, Roumeli, and Thessaly, to the inventive cuisine of the sparse, dry Greek isle, The Glorious Foods of Greece offers more than 400 recipes drawn from generations of Greek cooking that use every native ingredient––including fowl, grains, cheese, greens, seafood, grapes, and olives--that can be prepared by home cooks.
Chef Michael Psilakis combines his Greek heritage and experience in four of New York’s great Greek restaurants, including modern upscale Anthos, to provide this comprehensive guide to updated traditional Greek cooking. How to Roast a Lamb shares not only the techniques for that robust Hellenic classic, but delves into the full spectrum of Greek regional foods and techniques, from coastal recipes like “Cretan Spiced Tuna with Bulgur Salad” to game recipes for “Venison Sausage” and “Braised Quail with Fennel.” Psilakis takes his readers into the kitchen of Kefi, his home style Greek outpost in New York, with recipes for more casual or festive occasions, while a later chapter on Anthos showcases the interplay of Greek tradition and New World techniques and ingredients that distinguishes Anthos – and Psilakis – as a steward of Greek cuisine for the next generation.
Diane Kochilas introduces the dazzling array of Greek meze and explores its rituals and traditions. From yogurt and eggplant dips to seafood delights to meatballs and kebabs, Meze features 80 simple dishes that can be enjoyed as appetizers or used to create a meal. Filled with dozens of color photographs, Meze adds Mediterranean flavor to any gathering.