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

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For Modern Greek Cooking, the thing that makes it special is the delicious and unique offerings of the premier chef, Pano Karatassos moving beyond familiar rustic, old-fashioned Greek fare. With the inspiration to pay homage to Greece’s flavors and traditions and the wealth of insight about Greek cooking passed down from his grandmother, Pano Karatassos brought up 100 best-loved recipes served at one of the 20 best restaurants in the country. My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes by Christos Sourligas, Evdokia Antginas, et al. This is a beautiful selection of 116 traditional dishes updated for modern feasting, continuing the story of the cuisine Greek Australian Kathy Tsaples grew up with and her love affair with Greek food and culture. Beautifully styled and photographed, it is a stunning collection of recipes that will impress both home cooks and chefs alike. Flavours are bold, ingredients are accessible and sweet and savoury dishes ranging from Feta loukoumades with honey to wood-fired goat are stylishly interpreted with Tsaples’ characteristic fresh approach. It’s no wonder this cookbook was chosen as the year’s best cookbook by the New York Times, the year it was released. If you’re looking for comprehensive Greek cookbooks, then you should look no further than Diane Kochilas.

Beside stress-free lifestyles such as daily naps, frequent sex, mindful exercises like walking and gardening, strong friendships, the diet of island’s people are making use of hyper-local food and low on fish and meat. Each ingredient used in this book’s recipes contains nutritional benefits that keep Ikarians healthy for so long. Therefore, if a joyful and healthy life tasting delicious, seasonal foods are what you are yearning for, this cookbook is the right choice. Greek cookbooks are layered with simple and hearty traditional dishes with a focus on quality ingredients. Christina Xenos is a personal chef and a food&travel writer. Readers can find her writing in publications such as the Forbes Travel Guide and SocialPulse.com. She resides in Los Angeles, California. My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours

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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 Remove from the heat and leave in the pan for a minute while you pulse the nuts. Pulse a few times to roughly chop, then add the toasted seeds, along with the remaining ingredients and pulse until roughly chopped and well combined. Do not let this become too fine, or it will turn into a paste. Transfer to an airtight container. I think we’re feeling relieved because we feel we’ve bought a little time. I don’t think anyone particularly likes the New Democracy candidate who won a tiny majority but we feel as though the left candidate [from the Syriza party] isn’t quite ready to take over yet. He is 37 years old with no experience! But, generally speaking, you see people being a lot more economical, at least the people we know. We eat out less and buy fewer luxury foods.

This fast-friendly version is incredibly comforting, simple and needs no adornment, apart from a slice of rye bread. However, if you are eating dairy, you could add a dollop of sour cream to your bowl. Despite only recently being able to find dukkah on spice shelves in UK shops, this traditional Egyptian seasoning has been around for centuries. Translated from Arabic, dukkah means “to pound” as traditionally it is made by crushing and pounding the nuts and spices in a pestle and mortar, which is how many still make their dukkah. The amounts aren’t set in stone and can be played with, according to your taste – this is a guide and how I like to make mine. 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. Debbie Matenopoulos puts a real personal touch to traditional Greek recipes, pulling you into her family kitchen to cook with. 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.The Food of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean by Aglaia Kremezi About the Author: The author of this cookbook is Recipe Club of St. Paul’s Church. Thirty years ago, a group of women from Saint Paul’s Church that called themselves “the Recipe Club”, decided to put together a Greek cookbook to preserve some of the traditional recipes and raise money for their church meanwhile. Later on, when Greek cuisine becomes more and more popular, they update and retest the book to bring innovative versions to the readers. The author, Christos Sourligas, weaves his mother’s story into these incredibly easy-to-understand recipes. With a degree in Exercise and Sports Science from the University of Utah, Eleni works as a full-time personal trainer with a specialization in training the aging body. Compiling the love for her major and Greek food, she released her first cookbook, All You Can Greek: food, life travel besides her blog. The Complete Book of Greek Cooking: The Recipe Club of St. Paul’s Orthodox Cathedral

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