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Food from Many Greek Kitchens, by Tessa Kiros
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No one captures the spirit and soul of a place quite like Tessa Kiros, the best-selling author of Falling Cloudberries and Apples for Jam. Who better than Tessa to take readers on a colorful and magical journey into the kitchens of her friends and family in Greece.
Food, culture, celebration, and memory are inexorably tied together inside Tessa Kiros's Food from Many Greek Kitchens. As the follow-up to her best-selling Venezia and Falling Cloudberries, Food from Many Greek Kitchens explores Kiros's Greek-Cypriot heritage and takes readers on a colorful journey into the Greek kitchens of her friends and family as she catalogs the traditional foods for fasting, festivals, and feast days.
Recipes like Vassilopitta New Year Wish Cake, Lamb in a Flowerpot with Dill and Red Wine, Yamopilafo Wedding Rice, and Easter Soup are accompanied by short introductions that explain each dish's cultural significance. In addition, lavish full-color 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 flavor to each dish through Kiros's warm anecdotal introductions like the following passage for Vassilopitta:
"In Greece, everyone has a vassilopitta (cake) at New Year. The wonderful thing about this cake is that a flouri (coin) is added before baking. If you're lucky to get the piece with the coin, you'll be blessed for the year. Don't you love that sense of celebration the Greeks have?" --Food from Many Greek Kitchens
- Sales Rank: #596793 in Books
- Brand: Brand: Andrews McMeel Publishing
- Published on: 2011-06-14
- Released on: 2011-06-14
- Original language: English
- Number of items: 1
- Dimensions: 9.20" h x 1.40" w x 8.00" l, 3.08 pounds
- Binding: Hardcover
- 336 pages
- Used Book in Good Condition
Review
"Tessa is a great cultural tour guide, delving into classic culinary traditions and dishes." --Cooking Channel's "Devour the Blog"
About the Author
No one captures the spirit and soul of a place quite like Tessa Kiros. She was born in London, to a Finnish mother and a Greek-Cypriot father. The family moved to South Africa when she was 4, and at the age of 18 Tessa set off to travel and learn all she could about the world’s cultures and traditions, and new ways of living and eating. She has cooked at London’s The Groucho Club and in Sydney, Athens, and Mexico. On a trip to Italy to study the language and food, she met her husband, Giovanni. They now live in Tuscany, with their two children.
Excerpt. � Reprinted by permission. All rights reserved.
Excerpt The smell of a Greek manavi (green grocers) . . . especially old-style ones or on the islands re-blossoms each time I walk into one. It is a warm, extremely friendly, and comforting smell . . . like flowers, leaves, melons, figs, meadows, orchards, the sea, and sweet life all rolled into one shop.
Most helpful customer reviews
19 of 20 people found the following review helpful.
Simple and authentic
By XtinaLouisa
Having just returned from three glorious months in Greece I was keen to be able to reproduce some of the wonderful dishes I tried while I was there. This book is a feast both visually and inspirationally. The recipes are straightforward and use recognisable ingredient names. There are sensible suggestions throughout the recipes like, "add more water if it looks like it needs it" or "cook until the garlic and onion smell good".
The photos are truly beautiful and make you want to just sit down and browse through this book for the sheer pleasure of it.
What I like most of all is that the name of the dishes are first written in Greeklish (using the Anglo alphabet) then in English and finally, in smaller print, using the Greek alphabet.
I have bought a number of Greek cook books, but I have found this one the most accessible and true to my experience of Greece and Greek cooking. Congratulations!
9 of 9 people found the following review helpful.
A Journey Into Greek Food and Culture
By Books and Chocolate
This is a cookbook that is also a journey into Greek culture with many beautiful photographs along with the author's personal anecdotes about the food and celebrations of the region.
Authentic Greek recipes are included for appetizers, soups, main dishes, breads, salads, and desserts. I was pleasantly surprised to discover the recipes weren't as complicated as I thought they would be and with a few exceptions contain ingredients that can be found in larger grocery stores. The exceptions (for me) are the five recipes that use octopus, squid, or rabbit; ingredients that my local grocery store doesn't typically stock. There are also several recipes for lamb which may be easier to find but tends to be more seasonal in my area.
I've tagged several recipes to try such as Fried Tomato Fritters, Baked Feta Cheese, Olive Bread, and Baked Fish With Tomato. I did make the Yiaourtopita (yogurt cake), a simple, moist cake made with Greek yogurt that pairs well with any kind of fruit for a light dessert.
While this cookbook probably won't be my go-to source for everyday cooking, it does inspire me to try some new dishes from an ethnic cuisine I'm not familiar with.
I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.
6 of 6 people found the following review helpful.
Best Greek Cookbook
By George Erdosh
This exceptional cookbook is really three books in one: a true cookbook, a photographic art book and a reading-for-pleasure book. It excels in all three. The photographs, mostly full page but some spread to two-page foldouts, are spectacular, all related to food and cooking and most taken inside the kitchens and dining rooms of simple Greek folks, some outside and in their gardens. The writing is so good that you may just want to sit down with the book and read the recipes simply for reading pleasure. The author avoided a long prologue and an introduction; the usual reminiscence of childhood food inspiration is mercifully missing. A list of the Greek alphabet and a two-page glossary to helps you understand Greek food terms (even such obvious term as feta cheese), the book starts unceremoniously with the first recipe.||Most of the recipes are authentic from Greek kitchens but it also includes such non-Greek items as French fries. It helps to have a Greek market source for some ingredients yet most recipes use items you'll find in any well-stocked market. The author is careful to give alternative ingredient if Greek is not available. The recipe writing is unusual that the author doesn't follow the traditional step-by-step style in the instructions but a light narrative style; nevertheless, recipes are very easy to follow, and even novice cooks will have no difficulties. The layout of recipes is excellent; all carefully place on a single page (with a few exceptions of longer recipes). The head notes are informative with bits of personal touches. Occasional short written vignettes from the Greek lifestyle are amusing amd enlightening.||With some 115 recipes, your choice from traditional Greek foods through baker's foods to There + Then foods (long cooking or roasting foods) is ample. Some are surprisingly simple (watermelon and feta), most are moderately complex and only and with an occasional recipe will you spend more than an hour in preparation. Each recipe title is in Greek (using English alphabet), in English, and in Greek alphabet. Note, that Greek food is not light and many recipes you will avoid if you are on a strict diet.||The subject index is also very good. This book is a wonderful addition on any serious cookbook shelf.
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