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

Product Information

The recipes are varied with some simple ones to make and others a little more complex with hard to find ingredients. About the Author:The authors of this cookbook are Theo Stephan and Christina Xenos. Theo Stephan is the owner of Global Gardens and an olive farm in the Santa Ynez Valley in California. She is the author of some cookbooks such as Olive Oil and Vinegar for Life: Delicious Recipes for Healthy Caliterranean Living. Now she lives in Los Olivos, California, with her two daughters. My family is from Cyprus and I was raised eating Greek food. These recipes are the real thing–not flashy but very authentic and delicious.” – Caleb Heulitt

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. The author, Christos Sourligas, weaves his mother’s story into these incredibly easy-to-understand recipes.

Sign up to our email newsletter

This cookbook by Debbie Matenopoulos, weaves together gorgeous story-telling, with familial stories. It is filled with easy-to-understand recipes with authentic ingredients. When the pie is ready, brush with the harissa garlic oil, discarding the garlic clove, and leave the pie to stand for at least 15 minutes. Among 65 deliciously authentic recipes, there is everything about Greek food from iconic egg-lemon sauce to creamy soups, sweet pies, and traditional specialties like rabbit stew and octopus with pasta. More than that, the book is filled with tales of Greek history and insight into cultural distinction. Stunning photos about traditional meals, memories, and pieces of information that draw out Greek tables are also included. These days they use many more ingredients than they used to and many more herbs and spices. I also think it has changed because of all the cooking programmes on the TV. And, in the old days, many Greek dishes took a long time to make. Nowadays we’ve made short cuts, with the food processor, for example, or ready-made filo, and we tend to use less oil.

Five Books interviews are expensive to produce. If you're enjoying this interview, please support us by donating a small amount. A celebration of an incredible woman and her love for her family shown through her flavorful and authentically delicious foods. When a trip to Greece is not possible, creating a homemade feast is the next best way to bring the healthy flavors of Greece home. From famous chefs to best-selling authors, these Greek culinary experts from different horizons, will take you on exciting culinary adventures.Who is It For? Those who are looking to explore the Greek cuisine with both a traditional and modern twist. This cookbook is perfect for people who travel with their taste buds.

As you read about Greek food in Ikaria, you will see every dish described and every person featured. The recipes speak of Ikarian culture in a really lovely way. Place a grill pan on a high heat. Peel and slice the squash into 1cm slices, discarding any seeds. Place in a large bowl and drizzle with America’s Test Kitchen has a reputation of being extremely thorough and reliable in their recipe writing. About the Author:The author of this cookbook is Diane Kochilas, an award-winning author. Working under multiple roles, she splits her time between New York, Athens, and her homeland, Ikaria. This is also the place where her cooking school named Glorious Greek Kitchen cooking school is located. As a cookbook author, she has written 18 books on Greek cuisine with the latest book is The Country Cooking of Greece. Now she lives in Athens and New York City. Modern Greek Cooking: 100 Recipes for Meze, Entrées, and Desserts The Complete Book of Greek Cooking: The Recipe Club of St. Paul’s Orthodox Cathedral by Recipe Club of St. Paul’s Church

How to Vote

Add all the spring onions and half of the dill to the bowl and mix everything together, crushing and mashing the pumpkin pieces down a bit. 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. 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