Greece: The Cookbook

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Finally, what would you recommend people try if they want to eat something that gives them a true flavour of Greek cooking? The following cookbooks are some of the most authentic options for tried-and-true Greek and Mediterranean recipes.

Expect baked eggs, filo parcels of spicy lamb, meatballs with ouzo, and plenty of fresh, vibrant salads. 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.

The author gives tips on how the food is often served in Greece as well as ideas for adapting to your own lifestyle. Her book’s drawings also helped me with unfamiliar techniques, like, say, pie making, for I didn’t know much about working with filo pastry at the time.

I began to realize that I actually felt great, so much less bloated and so energized, by eating a diet high in protein but low in carbohydrates. Very Hungry Greek features 100 recipes that are soul-satisfying, take only 30 minutes to cook and are all under 500 calories. Nevertheless, whenever they wanted a recipe for something they never made before, or they made once a year and didn’t know it inside out, they turned to two cookbooks and this was one of them.We know you like to eat the delicious food from your luxury villa vacationonce you get back home, so here we present 5 of our favourite cookbooks in English for your Greek cooking adventures. Perhaps you have dipped a toe into desserts such as baklava and bougatsa paired with a Greek coffee and want to recreate that experience at home or simply dig deeper into the healthy and fresh dishes that have become synonymous with Greek cooking. Each recipe is tested out by expert chefs to make sure it delivers healthy meals that make your taste buds and stomach dance comfortably together. Recently IB Tauris, a British firm, found me on Facebook and got in touch with us about republishing it again. A love letter to the sheer mystical power of a grandmother’s belly-filling, delicious and nourishing home-cooking, Yiayia by Anastasia Miari is an anthology of traditional Greek recipes created and continued by grandmothers from all corners of the country.

pies and a recipe for the best fried potatoes in the world, Greek fried potatoes, in olive oil, of course. Greek cookbooks are layered with simple and hearty traditional dishes with a focus on quality ingredients. The traditional Mediterranean recipes offer you a bridge into the culture and a delicious way to integrate vegetables and fresh ingredients into your diet. Keep in mind that anyone can view public collections - they may also appear in recommendations and other places. Aglaia is an international authroity on Greek food, and she spent 8 years collecting recipes from local famlies, fishermen and farmers on the Greek islands.There is a very good egg and lemon soup and a stifado, which is a rich dish of beef with lots and lots of small onions. She takes you to places that you wouldn’t be able to go on your own and talks about the souks of Egypt or the main square in Marrakesh. Probably more than any this is the cookbook I use when I am not trying to cook from memory or intuition.

Straight out of Eleni Vonissakou’s kitchen in Athens, these straightforward recipes require only a few ingredients and a couple of minutes of prep. For The Food of the Greek Islands, Aglaia wanted to be sure that the whole range of Greek cuisine was well-represented. There are for a lot of British cooks some ingredients are not easy to find, like pluck, wild greens, snails, veal ( spinach etc could be used I guess for some greens). There are recipes for everything from appetizers to desserts, and it includes a comprehensive appendix with information on Greek coffee and wines; how to work with phyllo, kadaife, and grape leaves; and how to prepare squid, mussels, and artichokes.Of course, this was before pasta and pizza and you have dishes, like sofrito [veal in a white wine sauce], for example, that sound Italian but are not at all the same. Yes, they probably cook even more lentils, beans and chickpeas than usual and not as much meat and fish. This cookbook by Debbie Matenopoulos, weaves together gorgeous story-telling, with familial stories. Nowadays we’ve made short cuts, with the food processor, for example, or ready-made filo, and we tend to use less oil.