The Best Greek Recipe Book: The Tastiest Traditional Greek Recipes in One Place

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Place the fennel, sesame, coriander, cumin and nigella seeds in the pan and toast for just a couple of minutes until you can really smell them. This hearty soup is a staple of Russian cuisine. There are lots of variations depending on region and season: green shchi made with sorrel or nettles; a sour version made with sauerkraut; some with meat. Who Is It For? For those looking for nostalgic or childhood recipes with traditional and authentic Greek recipes. Debbie Matenopoulos puts a real personal touch to traditional Greek recipes, pulling you into her family kitchen to cook with.

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean by Aglaia Kremezi It’s so good that I lifted it out and put it in my Cretan cookbook. But you don’t have to cook to love this book. First of all Stavroulakis is such a scholar. He curated the Jewish Museums of Athens and Thessaloniki and restored an old synagogue in Chania, Crete, and he is an artist. So besides being a fantastic cook and a writer he also did the pen and ink illustrations for the book. There are drawings of Jews in finery and everyday costumes making bread, dancing, haggling in the market, cooking. It really is a beautiful book. This pilaff tells you everything you need to know about Olney. People favour risottos now, but before there was risotto, there was pilaff: buttery rice mixed with onions, garlic and tomatoes that have first been fried in olive oil. If the tomatoes are good and fresh, the oil sufficiently grassy, and the onions just so, this is the food of the gods. Olney was a hugely accomplished and knowledgeable cook, but his mantra was simplicity and, in this sense, he was ahead of the times. When The French Menu was first published in 1970, its determinedly seasonal approach was considered revolutionary. Four years later, he published Simple French Food, and his reputation was sealed. Not only is the Foods of Greek Islands filled with awesome recipes, it’s also filled with contextual information about the regions.Each recipe is tied to a story that will warm your heart. The book is neatly organized into different sections, making it easy to hop from bread recipes to salads to meat dishes and more. This fast-friendly version is incredibly comforting, simple and needs no adornment, apart from a slice of rye bread. However, if you are eating dairy, you could add a dollop of sour cream to your bowl.

Greek-Cypriot Tessa Kiros takes you on a colourful journey into the Greek kitchens of her friends and family, cataloguing the traditional foods for fasting, festivals and feast days in her own enchanting way. Food, culture, celebration, and memory are inexorably tied together and recipes include short introductions that explain each dish’s cultural significance. In addition, lavish full-colour photographs take readers on a tour from the local Mediterranean fishmongers and markets into Greek family homes and kitchens- to experience the best in authentic Greek cooking. With a glossary and more than 200 classically prepared Greek recipes, Food from Many Greek Kitchens adds a greater depth of flavour to each dish. My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes byChristos Sourligas&Evdokia Antginas

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It’s All Greek to Me: Transform Your Health the Mediterranean Way with My Family’s Century-Old Recipes by Debbie Matenopoulos and Peter Capozzi Of course, you can’t delve into this learning more about this cuisine without considering the history of the region and the influences upon many of these dishes. Greek Cooking For the Gods is a tremendous book that can challenge experienced cooks or gently welcome new cooks to authentic Greek flavors. Greek food emphasizes fresh seasonal ingredients, olive oil, greens, beans, grains, cheese, fish, poultry and more.