Cookbook: Food from Many Greek Kitchens

the appetizer:

Food from Many Greek Kitchens by Tessa Kiros includes recipes like Easter Soup Mayiritsa; Baked Chickpeas Revithada; and Fried Tomato Fritters Tomatokeftedes.

Food from Many Greek Kitchens

by Tessa Kiros

Click to buy Food from Many Greek Kitchens

With her popular cookbooks, Venezia, Falling Cloudberries, and Apples for Jam, Tessa Kiros has earned a reputation for taking cooks, food lovers, and armchair travelers on colorful journeys to her favorite places. Continuing that tradition, Kiros's latest cookbook, Food from Many Greek Kitchens, provides an intimate, sensory look into the Greeks' rich history and deep-rooted traditions, both culinary and otherwise.

Food from Many Greek Kitchens includes more than 115 authentic Greek recipes, each accompanied by a short introduction explaining the dish's cultural significance. Some of the recipes are Kiros's creations, others come from friends and family members, but all show appreciation for Greek cooking and life.

The book's recipes are categorized according to the settings in which they are traditionally enjoyed. For example, the "Ready-Cooked Foods" and "There + Then Foods" chapters describe dishes that can be ordered at local restaurants, while the "Shared Foods" chapter includes recipes that make several servings and are usually presented at communal tables.

More than a collection of recipes, Food from Many Greek Kitchens displays breathtaking, full-color photographs throughout, highlighting Greece's natural beauty. Readers will also find a glossary and ancient anecdotes that provide basic lessons in Greek language and history.

With memorable passages, enchanting photographs, and delectable recipes including Vassilopitta New Year Wish Cake, Lamb in a Flowerpot with Dill and Red Wine, Yamopilafo Wedding Rice, and Vegetable Pie, Food from Many Greek Kitchens will have readers daydreaming about an overseas adventure and preparing authentic Greek meals year-round.

About the Author

Tessa Kiros was born in London to a Finnish mother and a Greek-Cypriot father. The family moved to South Africa when she was 4, and at the age if 18, Tessa set off to travel and learn all she could about the world's cultures and traditions and new ways of living and eating. She has cooked at London's Groucho Club and in Australia, Greece, and Mexico. On a trip to Italy to study language and food, she met her husband, Giovanni; and now lives in Tuscany.