Review by Booklist Review
Kochilas' ninth Greek cookbook, a comprehensive "celebration of heartfelt Greek hospitality," shares its title with her cooking and travel series that began airing on public television in 2017. Her 160 recipes are divided across 15 sections dressings, breakfasts, soups, dips, meze, salads, breads, vegetables, beans, grains, savory pies, meats, fish, and desserts, with a closing section on Greek wine and spirits. Kochilas' narrative-instruction style is a bit old-school meets new-school, with many recipes requiring only a handful of ingredients and photos appearing somewhat sparingly and that's not a criticism. There's a nod to Scandinavian gravlax made with mackerel; the sloppy yianni, which spikes the traditional joe with cinnamon and oregano; and vegetarian moussakas made with butternut squash or artichokes. Lesvos-inspired eggplant dishes abound; pilafs embrace the still-newfangled quinoa; and several recipes featuring gigantes beans will get readers seeking them out online. Syrup made from Greek coffee enlivens bread pudding and baklava, and "My Big Fat Greek Mess" riffs on the classic English Eton version. Simple, elegant, ready to share.--Annie Bostrom Copyright 2018 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
Traditional Greek cuisine is explored and expanded upon in this excellent outing from Kochilas (Food and Wine of Greece), host of PBS's My Greek Table. Chapter introductions draw on personal experiences, such as growing a garden at her family's summer house on Ikaria, where "talk of tomato varieties seeps into the house, hybrids vs. older types, thick-skinned vs. juicy." Sidebars highlight indispensable ingredients, such as Kalamata olives and grape leaves. Kochilas plays gently with the classics: Greco-Mex whipped feta is an invitation to "cast a blind eye to tradition" and create a melting-pot-style dip. But there are plenty of traditional dishes on hand, ranging from lamb stuffed with rice, onion, mint, and raisins as well as sardine skeletons dredged in flour and fried. Emphasizing the vegetable-forward nature of Greek cuisine, Kochilas presents two vegetarian moussakas-one with artichokes and one with squash and sweet potatoes-and an entire chapter on bean dishes. Kochilas is a wonderful teacher, thorough without overwhelming readers, as in a chapter on savory pies in which she provides a doable recipe for homemade phyllo. Recipes for such desserts as coffee-flavored bread pudding and a primer on Greek wines complete the volume. This is an inviting, well-balanced look at an ever-popular cuisine. (Dec.) © Copyright PWxyz, LLC. All rights reserved.
(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review
This latest work by Kochilas (Food and Wine of Greece) is the companion cookbook to her popular TV series, My Greek Table. American-born Kochilas moved to Greece 25 years ago and has since become a celebrity chef and instructor, specializing in tailoring authentic recipes for healthier lifestyles and palettes. Here she provides an overview of Mediterranean cuisine, with an emphasis on tradition and fresh, healthy ingredients. Greek basics are mentioned (e.g., sauces, meatballs, and pies), and many appear throughout the book in different iterations. Every meal is covered, from breakfast through dessert, including salads, dips, and modern "mezes," inventive tasting plates meant for sharing. Many recipes showcase vegetables, ancient grains, and healthy fats. Interspersed between the rich recipes and vivid photographs are tips, stories, and even history of the region. Additionally, Greek takes on American classics are also suggested. Included is a primer on wines of the region. While many recipes call for uncommon ingredients, a list of local and online suppliers is provided. VERDICT PBS fans and foodies will find this a pleasantly accessible yet authoritative guide to Greek cuisine.-Jennifer Clifton, Indiana State Lib., Indianapolis © Copyright 2019. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
