The Ultimate Healthy Greek Cookbook: 75 Authentic Recipes for a Mediterranean Diet by Yiota Giannakopoulou

It’s a simple book of classic Greek food that is very easy to follow. The measurements are in pounds and ounces, which is good for people in the UK. She seems to have got a lot of recipes from the woman who cooked in the house for her. There is a very good egg and lemon soup and a stifado, which is a rich dish of beef with lots and lots of small onions. These are all old Greek recipes. Of course, you can’t delve into this learning more about this cuisine without considering the history of the region and the influences upon many of these dishes. Spoon one-third of the mixture in a line about 4cm above the bottom edge of the pastry, then brush the pastry with more oil. Roll the pastry and filling up like a cigar then curl it into a swirl; this is the centre of your pie. Place the filled swirl in the middle of the cake tin. It’s no wonder this cookbook was chosen as the year’s best cookbook by the New York Times, the year it was released.Peel and finely chop the onions and garlic. Trim and finely slice the leek, then rinse it well in a colander to get rid of any dirt. Peel the carrots and potatoes, then chop them into 2cm pieces, keeping them separate.

With fresh takes on her older recipes and riffs off of traditional Greek cuisine, My Greek Table is Diane Kochilas love letter to her family.About the Author:The authors of this cookbook are Theo Stephan and Christina Xenos. Theo Stephan is the owner of Global Gardens and an olive farm in the Santa Ynez Valley in California. She is the author of some cookbooks such as Olive Oil and Vinegar for Life: Delicious Recipes for Healthy Caliterranean Living. Now she lives in Los Olivos, California, with her two daughters. Part cookbook, part travelogue, Ikaria is an introduction to the food-as-life philosophy of the famous “blue zone” island and a culinary journey through luscious recipes, gorgeous photography, and captivating stories from its locals. Written by well-known chef Diane Kochilas, who has spent much of her life in Ikaria, Diane captures the true spirit of the island, as she explains the importance of shared food, the health benefits of raw and cooked salads, the bean dishes that are passed down through generations, the greens and herbal teas that are used in the kitchen and in the teapot as “medicine,” as well as the nutritional wisdom inherent in the ingredients and recipes that have kept Ikarians healthy for so long. 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. Serve fresh pitta with small bowls of this and extra virgin olive oil to dip into; use it to finish dips such as hummus or muhammara; or sprinkle it on soups and salads. If you are not fasting, then it is particularly delicious scattered over eggs.

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. About the Author:The author of this cookbook is Pano Karatassos, the executive chef of the country’s most celebrated Greek seafood restaurant named Kyma. Studied at the Culinary Institute of America and trained under world-renowned chefs, he is a member of the prestigious Culinary Institute of America Society of Fellows. The Greek Vegetarian Cookbook The beauty of these recipes is the versatility of them. Most of them are vegetarian that could have a meat protein added if you wanted or you could leave it as is.It does and it is just such fun to read. The author Anissa Helou is Lebanese and she is at home virtually anywhere. She speaks French and English and obviously Arabic. She takes you to places that you wouldn’t be able to go on your own and talks about the souks of Egypt or the main square in Marrakesh. But, for me, there is also the nostalgia effect. I lived for a while near Genoa and Genoa has incredible street food, mostly fried, which she describes in her book.