My Greek Table
Authentic Flavors and Modern Home Cooking from My Kitchen to Yours
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- ¥2,400
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- ¥2,400
発行者による作品情報
Celebrity chef and award-winning cookbook author Diane Kochilas presents a companion to her Public Television cooking-travel series with this lavishly photographed volume of classic and contemporary cuisine in My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours.
Inspired by her travels and family gatherings, the recipes and stories Diane Kochilas shares in My Greek Table celebrate the variety of food and the culture of Greece. Her Mediterranean meals, crafted from natural ingredients and prepared in the region’s traditional styles—as well as innovative updates to classic favorites—cover a diverse range of appetizers, main courses, and desserts to create raucously happy feasts, just like the ones Diane enjoys with her family when they sit down at her table.
Perfect for home cooks, these recipes are easy-to-make so you can add Greece’s delicious dishes to your culinary repertoire. With simple-to-follow instructions for salads, meze, vegetables, soup, grains, savory pies, meat, fish, and sweets, you’ll soon be serving iconic fare and new twists on time-honored recipes on your own Greek table for family and friends, including:
— Kale, Apple, and Feta Salad
— Baklava Oatmeal
— Avocado-Tahini Spread
— Baked Chicken Keftedes
— Retro Feta-Stuffed Grilled Calamari
— Portobello Mushroom Gyro
— Quinoa Spanakorizo
— Quick Pastitsio Ravioli
— Aegean Island Stuffed Lamb
— My Big Fat Greek Mess—a dessert of meringues, Greek sweets, toasted almonds and tangy yogurt
Illustrated throughout with color photographs featuring both the food and the country, My Greek Table is a cultural delicacy for cooks and foodies alike.
PUBLISHERS WEEKLY
Traditional Greek cuisine is explored and expanded upon in this excellent outing from Kochilas (Food and Wine of Greece), host of PBS's My Greek Table. Chapter introductions draw on personal experiences, such as growing a garden at her family's summer house on Ikaria, where "talk of tomato varieties seeps into the house, hybrids vs. older types, thick-skinned vs. juicy." Sidebars highlight indispensable ingredients, such as Kalamata olives and grape leaves. Kochilas plays gently with the classics: Greco-Mex whipped feta is an invitation to "cast a blind eye to tradition" and create a melting-pot style dip. But there are plenty of traditional dishes on hand, ranging from lamb stuffed with rice, onion, mint, and raisins as well as sardine skeletons dredged in flour and fried. Emphasizing the vegetable-forward nature of Greek cuisine, Kochilas presents two vegetarian moussakas one with artichokes and one with squash and sweet potatoes and an entire chapter on bean dishes. Kochilas is a wonderful teacher, thorough without overwhelming readers, as in a chapter on savory pies in which she provides a doable recipe for homemade phyllo. Recipes for such desserts as coffee-flavored bread pudding and a primer on Greek wines complete the volume. This is an inviting, well-balanced look at an ever-popular cuisine.
