Beyond the Greek Salad
Author | : Ruth Bardis |
Publisher | : |
Total Pages | : |
Release | : 2020-01-23 |
Genre | : |
ISBN | : 9780646812731 |
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Author | : Ruth Bardis |
Publisher | : |
Total Pages | : |
Release | : 2020-01-23 |
Genre | : |
ISBN | : 9780646812731 |
Author | : Ruth Bardis |
Publisher | : Ruth Bardis |
Total Pages | : 257 |
Release | : 2016-03-03 |
Genre | : Cooking (Cinnamon) |
ISBN | : 9780646952628 |
A Greek at heart, Ruth desired to preserve her heritage by sharing her family's stories and regional specialties of cuisine. With over 80 recipes (half of which are gluten-free) Ruth has cooked, styled and captured a modern yet nostalgic depiction of her life.
Author | : Iska Lupton |
Publisher | : Unbound Publishing |
Total Pages | : 291 |
Release | : 2021-03-04 |
Genre | : Cooking |
ISBN | : 1800180012 |
This is not a book about what it’s like to be old. It’s about what it’s like to have lived. There is no food quite like a grandmother’s time-perfected dish. Inspired by their own grandmothers – and the love they shared through the food they served – Anastasia Miari and Iska Lupton embarked on a mission: from Corfu to Cuba, Moscow to New Orleans, and many more in between, they set out to capture cooking methods, regional recipes and timeless wisdom from grandmothers around the world. The result is Grand Dishes, a journey across four years of cooking with the world’s grandmothers, a preservation not just of recipes but of the stories – told through the dishes – that have seasoned these grandmothers’ lives. Featured alongside are contributions from celebrated chefs and food writers, each with their own grandmother’s recipe to share. Rich with the insight that age brings, elegant portraits, diverse recipes, and techniques unique to a region, a grandmother and her family, this is a book to pass down through generations.
Author | : Diane Kochilas |
Publisher | : St. Martin's Griffin |
Total Pages | : 403 |
Release | : 2018-12-24 |
Genre | : Cooking |
ISBN | : 1250166373 |
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.
Author | : Nigella Lawson |
Publisher | : Knopf Canada |
Total Pages | : 465 |
Release | : 2013-02-05 |
Genre | : Cooking |
ISBN | : 0307363988 |
It’s sensuous summer all year long with Nigella -- in a fabulous new cookbook that draws on the best from all over the world: to tie in with her new 8-part television series. Summer food doesn’t have to be eaten just in summer. Even on our coldest days, indeed especially then, we need to summon up a little warmth on our plate. Summer cooking is relaxed cooking that conjures up a mood of sunny expansiveness: easy cooking, easy eating. No one wants to slave over a hot stove for hours: the keynote, as ever with Nigella, is simplicity. The ideal is of lazy abundance. The food of Italy and Spain, the fragrant mezze of the Eastern Mediterranean, the traditional strawberries-and-cream feel of an English summer afternoon: all these notes and flavours are reflected in Forever Summer. The uniting force is attitude as well as palate so the food is far-reaching but personalised, and fresh so that it fits in with the way we live. It’s a way of celebrating summer while it lasts, and extending it into the months beyond. Forever Summer has the practical appeal of a cookbook as well as the aspirational lure of a travel book, the sort one might flick through longingly in winter, dreaming of much-needed sunshine.
Author | : Lesley Mackley |
Publisher | : Penguin |
Total Pages | : 130 |
Release | : 1993 |
Genre | : Cooking |
ISBN | : 9781557880628 |
Includes illustrated recipes for cheeses, vegetables, lamb, pork, seafood, beef, veal, breads, poultry, and sweets
Author | : Nicolaus Balla |
Publisher | : Chronicle Books |
Total Pages | : 373 |
Release | : 2014-11-25 |
Genre | : Cooking |
ISBN | : 1452132356 |
Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.
Author | : Julia Chrysanthou |
Publisher | : |
Total Pages | : 175 |
Release | : 1997-01-01 |
Genre | : Cooking, Greek |
ISBN | : 9780953060603 |
Author | : Ilene Rosen |
Publisher | : Artisan Books |
Total Pages | : 209 |
Release | : 2018-03-20 |
Genre | : Cooking |
ISBN | : 1579656951 |
“Elevates salads from the quotidian to the thrilling.” —The New York Times A “saladish” recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures—toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors—rich, sharp, sweet, and salty. Toss all together and voilà: an irresistible symphony that’s at once healthy and utterly delicious. Cooking the saladish way has been Ilene Rosen’s genius since she unveiled the first kale salad at New York’s City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organized seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colorfully hearty (Red Potatoes with Chorizo and Roasted Grapes). Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.
Author | : Kathy Tsaples |
Publisher | : |
Total Pages | : 320 |
Release | : 2016-11-01 |
Genre | : |
ISBN | : 9781922129932 |
Food for me is the essence of life and life shared with family and friends is beautiful. Food in general brings people together -- it's part of the glue that binds society. Being Greek is about celebrating life with the ones we love. It's about spreading the table with delicious dishes bringing everyone together, feasting, laughing, drinking, listening to music, singing and dancing. Treasured moments to become lifelong treasured memories. What I have come to realise over the last few years, especially since setting up the "Sweet Greek Shop", is that cooking fulfils those basic needs we all have - the need to create, contribute, share and love. For me, this encapsulates the essence of cooking something special for the ones we love. It's the using of our own hands to make something out of simple, honest ingredients, something prepared not for sustenance or financial gain, but purely for the purpose of bringing warmth and happiness, however small, to another person's life. Family, life, my friends, their good health and happiness, my culture and heritage are all the things that matter to me. It's respecting the legacy that our parents have left us and passing it onto future generations. The recipes that I have chosen to include in this book hold a lot of meaning for me. Some, are more traditional, others are more simple, and some are from my travels in Greece. All the dishes, apart from being delicious are simple, pragmatic and achievable in your own kitchen. Everyone relates to food based on their own experiences and its these experiences that create treasured memories and is what life is all about. Happiness is where the heart is, and the heartbeat of my home is the kitchen.