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Food from Many Greek Kitchens Hardcover – Jun 14 2011


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Hardcover, Jun 14 2011
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About the Author

No one captures the spirit and soul of a place quite like Tessa Kiros. She was born in London, to a Finnish mother and a Greek-Cypriot father. The family moved to South Africa when she was 4, and at the age of 18 Tessa set off to travel and learn all she could about the world’s cultures and traditions, and new ways of living and eating. She has cooked at London’s The Groucho Club and in Sydney, Athens, and Mexico. On a trip to Italy to study the language and food, she met her husband, Giovanni. They now live in Tuscany, with their two children.

Excerpt. © Reprinted by permission. All rights reserved.

Excerpt The smell of a Greek manavi (green grocers) . . . especially old-style ones or on the islands re-blossoms each time I walk into one. It is a warm, extremely friendly, and comforting smell . . . like flowers, leaves, melons, figs, meadows, orchards, the sea, and sweet life all rolled into one shop.

--This text refers to an out of print or unavailable edition of this title.


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Amazon.com: 9 reviews
17 of 18 people found the following review helpful
Simple and authentic Dec 1 2010
By XtinaLouisa - Published on Amazon.com
Format: Hardcover Verified Purchase
Having just returned from three glorious months in Greece I was keen to be able to reproduce some of the wonderful dishes I tried while I was there. This book is a feast both visually and inspirationally. The recipes are straightforward and use recognisable ingredient names. There are sensible suggestions throughout the recipes like, "add more water if it looks like it needs it" or "cook until the garlic and onion smell good".

The photos are truly beautiful and make you want to just sit down and browse through this book for the sheer pleasure of it.

What I like most of all is that the name of the dishes are first written in Greeklish (using the Anglo alphabet) then in English and finally, in smaller print, using the Greek alphabet.

I have bought a number of Greek cook books, but I have found this one the most accessible and true to my experience of Greece and Greek cooking. Congratulations!
7 of 7 people found the following review helpful
A Journey Into Greek Food and Culture June 4 2011
By Books and Chocolate - Published on Amazon.com
Format: Hardcover
This is a cookbook that is also a journey into Greek culture with many beautiful photographs along with the author's personal anecdotes about the food and celebrations of the region.

Authentic Greek recipes are included for appetizers, soups, main dishes, breads, salads, and desserts. I was pleasantly surprised to discover the recipes weren't as complicated as I thought they would be and with a few exceptions contain ingredients that can be found in larger grocery stores. The exceptions (for me) are the five recipes that use octopus, squid, or rabbit; ingredients that my local grocery store doesn't typically stock. There are also several recipes for lamb which may be easier to find but tends to be more seasonal in my area.

I've tagged several recipes to try such as Fried Tomato Fritters, Baked Feta Cheese, Olive Bread, and Baked Fish With Tomato. I did make the Yiaourtopita (yogurt cake), a simple, moist cake made with Greek yogurt that pairs well with any kind of fruit for a light dessert.

While this cookbook probably won't be my go-to source for everyday cooking, it does inspire me to try some new dishes from an ethnic cuisine I'm not familiar with.

I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.
5 of 5 people found the following review helpful
A PLEASURE TO READ AND TO USE June 17 2011
By Gail Cooke - Published on Amazon.com
Format: Hardcover
Some of my happiest memories of Greece are the colors - natural yet bold, bright, rich. Such are the colors of the gorgeous photos found in FOOD FROM MANY GREEK KITCHENS, whether they be pictures of food, the people or the country. Leafing through this volume is very much like a visit to a favorite land.

This lovely volume not only holds 115 authentic Greek recipes gathered from the author's friends and family but bits of that country's history and culture - it's truly a joy to read and use. Kiros has divided her recipes into sections beginning with Traditional Foods, Fasting Foods, Easter Foods, Shared Foods, Baker's Foods, Soups, Ladera + Salads, Ready-Cooked Foods, There + Then Foods, and Sweet Foods (my favorite, of course, ia an irresistible Ouzo Sorbet!)

What caught my attention was how very often the simplest ingredients were used to make the tastiest dishes. For instance, Poached Fish with Lemon Oil - in the authors words it is "delicate yet aromatic, not quite a soup. It is an easy, healthy, almost instant food that you could serve to any generation." In my words it's a taste treat filled with potato, carrots, zucchini, celery, a touch of green onions, and white fish (we used perch). It is both easy and quick to prepare.

This is my first book by Tessa Kiros, but it surely won't be my last. (Her other cookbooks include Venezia, Falling Cloudberries, and Apples for Jam.)

Enjoy!
3 of 3 people found the following review helpful
Best Greek Cookbook Oct. 14 2011
By George Erdosh - Published on Amazon.com
Format: Hardcover
This exceptional cookbook is really three books in one: a true cookbook, a photographic art book and a reading-for-pleasure book. It excels in all three. The photographs, mostly full page but some spread to two-page foldouts, are spectacular, all related to food and cooking and most taken inside the kitchens and dining rooms of simple Greek folks, some outside and in their gardens. The writing is so good that you may just want to sit down with the book and read the recipes simply for reading pleasure. The author avoided a long prologue and an introduction; the usual reminiscence of childhood food inspiration is mercifully missing. A list of the Greek alphabet and a two-page glossary to helps you understand Greek food terms (even such obvious term as feta cheese), the book starts unceremoniously with the first recipe.||Most of the recipes are authentic from Greek kitchens but it also includes such non-Greek items as French fries. It helps to have a Greek market source for some ingredients yet most recipes use items you'll find in any well-stocked market. The author is careful to give alternative ingredient if Greek is not available. The recipe writing is unusual that the author doesn't follow the traditional step-by-step style in the instructions but a light narrative style; nevertheless, recipes are very easy to follow, and even novice cooks will have no difficulties. The layout of recipes is excellent; all carefully place on a single page (with a few exceptions of longer recipes). The head notes are informative with bits of personal touches. Occasional short written vignettes from the Greek lifestyle are amusing amd enlightening.||With some 115 recipes, your choice from traditional Greek foods through baker's foods to There + Then foods (long cooking or roasting foods) is ample. Some are surprisingly simple (watermelon and feta), most are moderately complex and only and with an occasional recipe will you spend more than an hour in preparation. Each recipe title is in Greek (using English alphabet), in English, and in Greek alphabet. Note, that Greek food is not light and many recipes you will avoid if you are on a strict diet.||The subject index is also very good. This book is a wonderful addition on any serious cookbook shelf.
8 of 10 people found the following review helpful
Good July 9 2011
By Callistia - Published on Amazon.com
Format: Hardcover Verified Purchase
So I bought this a while ago, it is visually striking and beautiful. The recipes come with little stories or traditions, as well as serving suggestions. However, a few recipes I've tried came out pretty bad, almost like they're missing something the recipes I'm talking about are; Dolmades and the Artichoke and Fava Beans. The Fava Bean recipe wasn't very good, and the dolmades seemed like they were missing something with fat and texture such as ground lamb. Overall, this book is great, I just hope other recipes turn out better.


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