Book : My Greek Table Authentic Flavors And Modern Home...

-Titulo Original : My Greek Table Authentic Flavors And Modern Home Cooking From My Kitchen To Yours

-Fabricante :

St. Martins Griffin

-Descripcion Original:

Review Simple, elegant, ready to share. Booklist 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. About the Author DIANE KOCHILAS, celebrity chef, award-winning cookbook author, and cooking school owner, has been at the forefront of bringing healthy, delicious Greek cuisine to a wide international audience for many years. She is the host and co-executive producer of My Greek Table, a 13-part cooking-travel series about Greece and Greek cuisine airing nationally on Public Television. She runs the Glorious Greek Cooking School on her native island, Ikaria. Excerpt. © Reprinted by permission. All rights reserved. My Greek Table Authentic Flavors and Modern Home Cooking from My Kitchen to Yours By Diane Kochilas St. Martins PressCopyright © 2018 Diane Kochilas All rights reserved. ISBN: 978-1-250-16637-1 Contents Title Page, Copyright Notice, Dedication, Introduction, Basics, Breakfast Fun for Greek Heroes, Fun Dips to Dive Into, Meze to Share, More Than Greek Salad, Greek Between the Bread, A Table Full of Vegetables, Great Beans, Ancient Grains, Modern Comforts, Soups for Every Season, Life of Pie, Carnivorous Pleasures, Fresh from the Sea, Sweet Ends, Greek Wines and Spirits, ONLINE SOURCES FOR GREEK FOODS, ACKNOWLEDGMENTS, INDEX, Also by Diane Kochilas, About the Author, Copyright, CHAPTER 1 BASICS classic and contemporary greek sauces & dressings De hortainei moraia logia y koilia * * * The belly doesnt fill up on nice words. In Greek cooking, the approach to sauces is simple. While there are a few technique-driven sauces, such as avgolemono, the egg-lemon liaison that laces so many stews and binds so many soups, most sauces are easy to make. Most dressings and many marinades are simple emulsions of acid whisked with olive oil, riffs on the theme of what the world knows as vinaigrette. It is in the contemporary Greek kitchen, spun from the whisks of modern Greek chefs in Greece and in Greek restaurants around the globe, that a new range of sauces and dressings has emerged over the past decade or so. Many have been co-opted by home cooks. I love them all. For the most part, the new range is an evolution of the classics: avgolemono spiked with alcohol or reddened with a pinch of saffron; ladolemono, the basic lemon-olive oil emulsion, as an open invitation to tweak with herbs, cheeses, liqueurs, honey, gi