Books — Greek Cooking

Greek Cooking

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The book contains 99 tasty Greek recipes. There are step-by-step cooking instructions for all the recipes.

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List price: $49.95
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Author: Vefa Alexiadou

"Vefa's Kitchen" is the first authoritative and all-encompassing Greek recipe book in English. Doing for Greek cuisine what the hugely successful "Silver Spoon" did for Italian, it contains more than 700 fully updated, straightforward and mouthwatering recipes. Aimed at all lovers of Mediterranean food, the book will appeal to anyone who loves to cook easy, tempting and delicious dishes, from simple but stunning salads and mezedes in summer, to slowly simmered meat dishes and crisp filo pastries in winter. As well as presenting definitive recipes for taverna favourites such as moussaka, tzatziki and hummus, the book documents the extraordinary variety of local sweets and pastries, delicious home-baked breads and cheeses of the mountainous interior, as well as the fish and vegetable dishes of coastal areas, simply fragranced with lemons and herbs. Like Italian cuisine, Greek cooking is incredibly simple and delicious, and is based on the natural qualities of good olive oil, fruit and vegetables, grains and seafood. And more than almost any other cuisine, modern Greek food contains many traces of its remarkable history, with its origins as far back as Homer and the 'wine-dark' Aegean Sea of the Iliad. The health benefits of the traditional Greek diet are well documented, and the extensive Greek repertoire of vegetable dishes is well represented, with more than 300 dishes that do not contain meat or fish. There is a comprehensive introduction on local ingredients and wines, the history of Greek cooking and the culinary characteristics of each region, as well as recipes for traditional and religious dishes. Vefa Alexiadou is the leading culinary authority in Greece today and is the author of many bestselling cookbooks. "Vefa's Kitchen" will quickly become a must-have for all home cooks and lovers of Mediterranean food.

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Greek Revival: Cooking for Life

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Author: Patricia Moore-Pastides

Take eighty-seven ambrosial recipes designed for the needs and appetites of everyday cooks, leaven with delectable anecdotes about the Greek lifestyle, then pepper with revealing scientific insight, and the result is Greek Revival: Cooking for Life--an appetizing introduction to wonderful flavors and health benefits of the traditional Mediterranean diet. Patricia Moore-Pastides, an accomplished cook and public-health professional, presents dozens of easy-to-make and impossible-to-resist recipes that infuse a healthful diet with the enticement of great taste.
Greek Revival showcases a pantheon of healthy recipes, accompanied by beautiful color illustrations, helpful preparation techniques, and tips for making the most of familiar ingredients, from colorful fresh fruits and vegetables, to whole grains, beans, and seafood. These natural flavors are enhanced by rich extra-virgin olive oil, so the delectable dishes are savored without guilt. Following Greek tradition, meat is not eliminated from the diet, but rather saved for special occasion, and you will find a variety of succulent and creative meat recipes in Greek Revival as well. Always mindful of time, health, and budget, the author makes wonderful use of natural, minimally processed ingredients readily found in most neighborhood supermarkets. Recipes include dolmades (grape leaves stuffed with cracked wheat and pine nuts), imam baildi (caramelized eggplant), gemista (vegetables stuffed with barley and mint), xifias souvlaki (herbed swordfish kebabs), tavas (oven-roasted onion, tomato and lamb stew), karidopita (spiced walnut cake), and many more.
Throughout the book Moore-Pastides shares lively stories of her days living in Greece and Cyprus that exemplify the enduring charm of an Old World lifestyle. Through her tales we see a snapshot of a world lost to fast-paced modern living, and we are introduced to the health benefits of the Mediterranean lifestyle. Her observations are supported with illuminating summaries of current scientific research. Health-conscious readers looking to improve their diets and protect themselves from the perils of heart disease, stroke, diabetes, cancer, and Alzheimer's disease will find hope in the author's research, presented in a way that is accessible and inspiring.

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The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean

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Author: Aglaia Kremezi

Stretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food.
Aglaia Kremezi, a frequent contributor to GOURMET and an international authority on Greek food, spent the past eight years collecting the fresh, uncomplicated recipes of the local women, as well as of fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light and healthful, simple but never plain, and make extensive use of seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most have never before been written down. All translate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Potato Stew from Crete; Spinach, Leek, and Fennel Pie from Skopelos; Rolled Baklava from Kos.
Illustrated throughout with color photographs of the islanders preparing their specialties and filled with stories of island history and customs, THE FOODS OF THE GREEK ISLANDS is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.

The food of the Greek Islands, which stretch from the Turkish shore to the eastern Ionian Sea, is simple but packed with flavor. Aglaia Kremezi has gathered over 150 recipes from these ancient, sunny lands and presented them with fascinating historical and cultural notes in The Foods of the Greek Islands, a landmark collection. The dishes she offers, such as Spaghetti with Lobster Sauce, Meatballs with Rice and Herbs in Lemon Broth, and Baked Mixed Vegetables, are as easy to prepare as they are wonderful to eat. Readers long hoping to find authentic recipes for the best Greek cooking, and those who enjoy fine Mediterranean food, should hail the book.

Beginning with island-by-island food profiles, the book then offers sections on meze, the famed small-dish appetizers; pitas and pies; entrees; seasonal salads; bread; and desserts. Welcome attention is also given to beans, rice, bulgur, and pastas, and dishes such as White Bean Soup with Wild Celery and Lemon, Bulgur with Chicken Liver and Currants, and Penne with Olive Oil and Toasted Cheese should become everyday and special-occasion household favorites. Bread and dessert recipes are equally satisfying: Kremezi's Olive and Mint Bread and Saffron, Allspice, and Pepper Biscuits, among others, will please bakers amateur and pro, while the sweets, based on honey, fruits, nuts, and cheese, are similarly tempting. Illustrated with color photos, and with a comprehensive ingredient glossary, the book is a window on cooking few of us could enjoy until its much appreciated arrival. --Arthur Boehm

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The Olive and the Caper: Adventures in Greek Cooking

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Author: Susanna Hoffman

This is the year "It's Greek to me" becomes the happy answer to what's for dinner. My Big Fat Greek Wedding, the upcoming epic Troy, the 2004 Summer Olympics returning to Athens--and now, yet another reason to embrace all things Greek: The Olive and the Caper, Susanna Hoffman's 700-plus-page serendipity of recipes and adventure.

In Corfu, Ms. Hoffman and a taverna owner cook shrimp fresh from the trap--and for us she offers the boldly-flavored Shrimp with Fennel, Green Olives, Red Onion, and White Wine. She gathers wild greens and herbs with neighbors, inspiring Big Beans with Thyme and Parsley, and Field Greens and Ouzo Pie. She learns the secret to chewy country bread from the baker on Santorini and translates it for American kitchens. Including 325 recipes developed in collaboration with Victoria Wise (her co-author on The Well-Filled Tortilla Cookbook, with over 258,000 copies in print), The Olive and the Caper celebrates all things Greek: Chicken Neo-Avgolemeno. Fall-off-the-bone Lamb Shanks seasoned with garlic, thyme, cinnamon and coriander. Siren-like sweets, from world-renowned Baklava to uniquely Greek preserves: Rose Petal, Cherry and Grappa, Apricot and Metaxa.

In addition, it opens with a sixteen-page full-color section and has dozens of lively essays throughout the book--about the origins of Greek food, about village life, history, language, customs--making this a lively adventure in reading as well as cooking.

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The GI Mediterranean Diet: The Glycemic Index-Based Life-Saving Diet of the Greeks

List price: $14.95
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Author: Fedon Alexander Lindberg M.D.

UNLEASH THE FULL POTENTIAL OF THE MEDITERRANEAN DIET

From salads of tomato, cucumber and feta to savory moussaka and tangy tzatziki, the Mediterranean diet's mix of whole grains, fresh vegetables and oily fish has proven incredibly healthy and naturally slimming. Now, this book applies the science of the Glycemic Index to the traditional diet of the Greeks to create an even more powerful program for healthy weight loss. Accounting for the GI/GL effect of each food, the plan in this book maximizes your metabolism by balancing carbs, fats and proteins.

The ultimate combination of Old World wisdom and modern science, The GI Mediterranean Diet includes:

•48 traditional Mediterranean recipes
•Easy-to-follow, 4-week meal plans
•GI/GL rankings for over 200 foods

Discover how adding these delicious food to your diet could save your life by helping you:

•Lose Weight
•Fight Heart Disease
•Lower Blood Pressure
•Prevent Diabetes

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The Complete Book of Greek Cooking: The Recipe Club of St. Paul's Orthodox Cathedral

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Author: St. Paul's Greek Orthodox Church

More than 200 unique and intriguing recipes for all kinds of Greek dishes.

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The Parthenon Cookbook: Great Mediterranean Recipes from the Heart of Chicago's Greektown

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Author: Camille Stagg

This collection of terrific Greek recipes, from old favorites to unique house specialties, is also a tribute to the oldest restaurant in Chicago's fabled Greektown, a landmark innovator of legendary dishes like saganaki and the first gyros in Chicago. Filled with colorful history and lush photographs, the book features 40 of the restaurant’s most popular recipes from all courses, appetizers to desserts. They include Feta a la Soto, Marathon Salad with Shrimp, Moussaka, Sokolatina, and more. In addition, Greek wine pairings are included as well as full Greek dinner menus with tips for entertaining.

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Culinaria Greece: Greek Specialties

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Author: Marianthi Milona

Food and culture are inexorably tied together. The Culinaria series reports on every aspect of the cuisine of a country within the context of the people who created it. One of the most successful series in cook book history, these new editions are updated with the guidance of first-class chefs, and come in a durable flexi-cover format to withstand abuse while spending time in the kitchen.

The teams behind each Culinaria volume spend months in the region they are working on, allowing them time to fully absorb all of the food and drink a country can offer. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate.

Learn about the history behind the dishes, their cultural significance, and how to prepare them.
Beautiful photographs take you on a tour from the local villages to inside the kitchen where you will find the final product.
Enormous variety of magnificent photographs and tempting recipes together with knowledgeable text that is easy for readers and cooks of all skill levels to understand.

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From a Traditional Greek Kitchen (Healthy World Cuisine)

List price: $14.95
Author: Aphrodite Polemis

The richness of Greek cuisine is represented here with sumptuous and health-conscious versions of all-time favorites such as baklava, pastitsio, halvah, moussaka, and more!

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