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Product Description
Product Description
With a culinary heritage shaped by the sun, the sea and the Meditteranean landscape, Greek cuisine is bursting with rich flavours and fresh ingredients. This book is all about translating and recreating the evocative tastes, textures and traditions of Greek food easily in your own kitchen. The introductory section of the book opens with a history of Greek cuisine and its regional influences, and then gives full details on how to choose the best ingredients and how to prepare these foods. The recipe section offers more thn 160 authentic dishes, both classic and modern - mezes, soups, main courses, vegetables dishes and dessers. Every recipe is tested for the modern kitchen and uses ingredients that can now be found in the local supermarket. All recipes are illustrated step by step, demonstrated visually so they are easy to follow and copy with confidence, and there is glorious photograph of every finished dish, to show the reader exactly what to aim for. Mezes include such delights as Grilled Vegetable Terrine, Stuffed Vine Leaves, and Taramasalata. For the main course, there are wonderful dishes such as Spring Lamb Casserole with Fresh Peas, and Grilled Swordfish Skewers. For those with a sweet tooth, mouthwatering specialities such as Walnut Cake or Sifnos Cheese and Honey Tart can be served for dessert.
About the Author
Rena Salaman was born and grew up in Athens. Her childhood gave her an enthusiasm for the traditions of her native Greece and her passion for Greek food and cooking continued. She makes regular trips to family and friends in Athens and to the islands. She has written several books and she has contributed to many others. She also writes for House and Gardens and BBC Good Food magazines as well as the Financial Times. Rena has appeared on numerous radio and television programmes. Jan Cutler the contributing editor, is a freelance editor and food writer who has contributed to many cookbooks. Jan is fascinated by how a country's culture and history affects its cuisine, and is particularly interested in healthy eating using fresh produce cooked imaginately.
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Customer Reviews
Most Helpful Customer Reviews
23 of 23 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
This is a terrific book. I have had a copy for a long time and have just bought a copy for a friend as a present.
The book opens with a look at the culture of cooking in Greece and the Islands. It then has an extremely useful section, The Greek Kitchen, which goes through all the main ingredients that you are likely to tackle. This is particularly useful when you may be unfamiliar with a particular ingredient.
Pages 65 to 251 are the recipes. The recipes are divided into sections: Mezedes and Appetizers, Soups, Fish and Shellfish, Poultry and Game, Meat Dishes, Vegetarian Meals, Side Dishes and Salads, Desserts Tarts and Cakes, and Sweets, Pastries, Cookies and Breads.
Following the title of the recipe, in English except where a dish is very specific to Greece (like Kleftiko), there is a short comment about the recipe, sometimes with serving instructions or recommended ingredients. Next the servings are shown (usually 4-6 for a main course) and this is followed by a list of ingredients. Numbered instructions are shown beneath. At the bottom of the recipe are the vital statistics: energy, protein, carbohydrate, Fat, Cholesterol, calcium, Fibre and Sodium.
The instructions are very clear and easy to follow. If you follow them precisely you shouldn't go wrong.
Each recipe is accompanied by a colour photograph of the finished product and many are also illustrated with photographs showing various stages during the making of the recipe. The photographs are of enormous use to me as I very much like to see what it is that I am working towards.
Recipes range from dishes familiar from Greek restaurant menus like Kleftiko, Avgolemono soup, stuffed vine leaves, Greek salad, and Halloumi to more unusual items like cuttlefish with potatoes, octopus and pasta bake, roast lamb with figs and baked chicken with okra. There are also some good vegetarian dishes like cheese and leek pie and Spinach filo pie, a range of side dishes and side salads and some really good breads. I haven't tried any of the desserts (too sweet by far for me) but they look wonderful, and include baklava, nectarines baked with nuts and cheese and honey tart.
Most of the ingredients are easy to source. On occasion you may need to find substitutes, for example using tinned artichokes for fresh - and you may find octopus (which I love) difficult to find. There are some more examples of this sort but remarkably few.
I have worked my way through more than half of the recipes in this book and I have yet to have one fail. The flavours always work well together and they cooking times are spot on.
A very enjoyable book, both to browse through and use.
The book opens with a look at the culture of cooking in Greece and the Islands. It then has an extremely useful section, The Greek Kitchen, which goes through all the main ingredients that you are likely to tackle. This is particularly useful when you may be unfamiliar with a particular ingredient.
Pages 65 to 251 are the recipes. The recipes are divided into sections: Mezedes and Appetizers, Soups, Fish and Shellfish, Poultry and Game, Meat Dishes, Vegetarian Meals, Side Dishes and Salads, Desserts Tarts and Cakes, and Sweets, Pastries, Cookies and Breads.
Following the title of the recipe, in English except where a dish is very specific to Greece (like Kleftiko), there is a short comment about the recipe, sometimes with serving instructions or recommended ingredients. Next the servings are shown (usually 4-6 for a main course) and this is followed by a list of ingredients. Numbered instructions are shown beneath. At the bottom of the recipe are the vital statistics: energy, protein, carbohydrate, Fat, Cholesterol, calcium, Fibre and Sodium.
The instructions are very clear and easy to follow. If you follow them precisely you shouldn't go wrong.
Each recipe is accompanied by a colour photograph of the finished product and many are also illustrated with photographs showing various stages during the making of the recipe. The photographs are of enormous use to me as I very much like to see what it is that I am working towards.
Recipes range from dishes familiar from Greek restaurant menus like Kleftiko, Avgolemono soup, stuffed vine leaves, Greek salad, and Halloumi to more unusual items like cuttlefish with potatoes, octopus and pasta bake, roast lamb with figs and baked chicken with okra. There are also some good vegetarian dishes like cheese and leek pie and Spinach filo pie, a range of side dishes and side salads and some really good breads. I haven't tried any of the desserts (too sweet by far for me) but they look wonderful, and include baklava, nectarines baked with nuts and cheese and honey tart.
Most of the ingredients are easy to source. On occasion you may need to find substitutes, for example using tinned artichokes for fresh - and you may find octopus (which I love) difficult to find. There are some more examples of this sort but remarkably few.
I have worked my way through more than half of the recipes in this book and I have yet to have one fail. The flavours always work well together and they cooking times are spot on.
A very enjoyable book, both to browse through and use.
Format:Hardcover
I was very please with this book, it's well penned, very well illustrated, a pleasure to read and use with simple to follow recipe's.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
1 review
Good but limited
12 July 2010
Format:Hardcover|Amazon Verified Purchase
I was disappointed with this book, so much so that I returned it. To me it lacked variety and did not give any personality to the limitied number of Greek recipes. I feel it was more of a beginner volume.
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