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

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We’re all cooking more than ever- from elaborate mouthwatering pastries to simple one‑pot-wonders; spending more time at home has allowed us to try out plenty of new recipes!

Debbie Matenopoulos puts a real personal touch to traditional Greek recipes, pulling you into her family kitchen to cook with.Well, I’m sure your five book choices will confirm there’s much more to eating in Greece than one might presume, so let’s find out some more with your first book choice, The Food and Wine of Greece by Diane Kochilas. With an abundance of the world’s finest ingredients and an interesting fact about five meals of Greek, you are guaranteed never to feel hungry when visiting this country or become out of ideas about what to eat while cooking them at home. To help you enter this flavorsome culinary, below are 10 best Greek cookbooks for your consideration. My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes The author does a fantastic job of bringing you the secrets of longevity in Ikaria that you can incorporate into your own life. The Ultimate Healthy Greek Cookbook: 75 Authentic Recipes for a Mediterranean Diet by Yiota Giannakopoulou While the pie is baking, make the finishing oil. Crush the garlic, in its skin, with the side of your knife and place in a small pan with four tablespoons of olive oil. Gently fry over a low heat, until it starts smelling wonderful but it doesn’t burn – about 4 minutes. Remove the pan from the heat and immediately stir in the remaining half-tablespoon of harissa. Leave to cool.

Being the host of the same-name cooking&travel series airing on Public Television, Diane Kochilas presents My Greek Table as a companion to her within each part of the program. Inspired by her travels and family gatherings, Diane Kochilas shares the recipes and stories highlighting the diversity of food and culture in Greece. The beauty of these recipes is the versatility of them. Most of them are vegetarian that could have a meat protein added if you wanted or you could leave it as is. A mixture of nuts is good; ideally, half should be almonds and the rest could be pistachios, hazelnuts or walnuts. But try it out with whatever you have. It is worth making a large batch, as it is incredibly versatile and can be used in all sorts of ways. Through devotion and loving documentation, Eva Zane has compiled a book filled with interesting and refined Greek dishes that just ooze authenticity. Georgina Hayden was at a family wedding on the Greek island of Lefkada when she heard that Nistisima had been voted Best New Cookbook at this year’s OFM Awards. To say she was surprised would be an understatement, despite the enthusiastic reception for the book when it was published in March. “When I pitched the idea, I thought it shouldn’t work on so many levels,” she says. “Orthodox Christianity. Religion. A cookbook on fasting [nistisima means “fasting food” in Greek]. Would people get it? It is quite niche, but I am chuffed that they let me write it.”I think that Ionian cuisine uses much more garlic than the other Greek regions – that is one of the main things. And also they use a lot of cheese in unusual ways – in stews and stuffings. In Zakynthos there’s a cheese that is preserved in olive oil and their “national dish” is a beef stew with bits of cheese in it. Contrary to the mainland, pies aren’t part of the traditional food. And the islands also have quite a few “English” puddings, left over from when the islands were a British protectorate in the 19th century. My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes byChristos Sourligas&Evdokia Antginas Besides teaching fans how to master basic cooking techniques, the author offers loads of variations, like her sheet pan supper series. In case you want to refresh the kitchen with something new, there are always have vegetarian, vegan, and gluten-free alternatives, as well as simple swaps for you to try. The Cookbook of the Jews of Greece by Nicholas Stavroulakis? How does it differ from the food we have been discussing?

The Classic Italian Cookbook was published in 1973 in America, where Hazan taught cookery in her New York apartment. Then, in 1980, it was adapted for a British audience by Anna del Conte, at which point she won herself a whole lot of new fans, plus an Andre Simon Award. It is a very good book indeed: comprehensive, straightforward, with recipes that really work. If you want to know how to make proper risotto, minestrone, or lasagne, this is where to look. But it includes other delicious things, too: pot-roasted squab, stewed rabbit, braised oxtail. As Hazan notes, the Italians like to describe such dishes as "un bocone da cardinale", or a "morsel for a cardinal". We don't know too many cardinals, but we know what she means: this is gloriously tasty food, to be cooked for those you really love. Rachel Cooke 7 THAI FOOD David Thompson Many of these Greek cookbooks include Cypriot and Turkish inspired dishes and you will also discover cookbooks dedicated to the dishes of north and south Cyprus which has its own unique gastronimic culture. 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 It’s no wonder this cookbook was chosen as the year’s best cookbook by the New York Times, the year it was released.This is far more than a Greek cooking book, perhaps it’s more fitting to call this book a novel that provides recipes. Not only is the Foods of Greek Islands filled with awesome recipes, it’s also filled with contextual information about the regions.

Diane is a Greek-American – she grew up in New York. Her father was a cook and she came to Greece to find her roots. She started writing about Greek food and she really got into it. She travelled all over the countryside in search of genuine tastes and people, and one thing that comes across in all her books is the welcome, the hospitality she encounters everywhere – which is such an important part of life here. By talking about the people she meets, she brings you into the Greek countryside and such simple pleasures as eating a fish soup cooked by the fisherman himself. And as June and I both know, once you start looking for recipes, most people are only too happy to talk. When ready to bake, heat your oven to 200C fan/gas mark 7. Brush a 22cm springform cake tin with a little oil. Lay out a sheet of filo, longest side nearest to you, and brush with oil, then top with another sheet. About the Author:The author of this cookbook is Eleni Vonissakou, a food blog with recipes in Greek and English named The Foodie Corner. Now she lives in Athens, Greece. The Domestic Geek’s Meals Made Easy: A Fresh, Fuss-Free Approach to Healthy Cooking

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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. 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.

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