The Greek Vegetarian: More than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece

The Greek Vegetarian: More than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece

by Diane Kochilas, Vassilis Stenos, Constantine Pittas
     
 

View All Available Formats & Editions

A renowned Greek chef offers an authoritative, celebratory, beautifully written cookbook that takes the trend of vegetarian ethnic cooking to new heights. 16-page color photo insert. Line illustrations throughout.

Overview

A renowned Greek chef offers an authoritative, celebratory, beautifully written cookbook that takes the trend of vegetarian ethnic cooking to new heights. 16-page color photo insert. Line illustrations throughout.

Editorial Reviews

Library Journal
Well known for her books on food and culture from Russia and the former Soviet republic of Georgia (e.g., The Georgian Feast, LJ 3/15/93), Goldstein now turns to other cold climates, presenting a unique collection of comforting cold-weather dishes from Scandinavia, Turkey, and countries in between, along with those from her favorite Russia and Georgia. Some of the dishes are hearty and simple, but others are sophisticated and exotic. Goldstein is a Russian professor at Williams College, and her background in literature and cultural history is evident in the thoughtful essays, such as "Tolstoy's Table" and "Celebrations of Light," that appear throughout the book. Like Goldstein, Kochilas, author of the well-regarded The Food and Wine of Greece (LJ 11/15/90), is as interested in a country's culture as in its recipes. The headnotes for her vibrant, flavorful recipes include lots of background on her native country, and her introductory Pantry section is as much an essay on Greece's culinary history as it is a guide to ingredients. Neither of these books should be limited in appeal to vegetariansboth are more vegetable cookbooks than vegetarian diet books. Both are recommended for most collections.
From the Publisher

“This is the loveliest cookbook imaginable, full of splendid recipes and lore, and moreover just shining with Diane Kochila's intelligent passion for the cuisines of Greece.” —Nancy Harmon Jenkins, author of The Mediterranean Diet Cookbook

The Greek Vegetarian is an important book, because it brings together a broad spectrum of vibrant, healthy, delicious dishes. Diane Konchilas manages to cover a lot of Greek territory here, yet she never leaves us behind.” —Martha Rose Shulman, author of Mediterranean Light and Mexican Light

“A gifted storyteller and inspired cook, Diane Konchilas has brought the heart, soul, and spirit of the Greek table to us. The recipes are both mouthwatering and simple to prepare. I love this book.” —Marie Simmons, author of Rice, the Amazing Grain and Fresh & Fast

Product Details

ISBN-13:
9780312146085
Publisher:
St. Martin's Press
Publication date:
10/15/1996
Pages:
240
Product dimensions:
7.70(w) x 9.20(h) x 0.84(d)

Meet the Author

Diane Kochilas is the author of The Food and Wine of Greece, about which The Washington Post wrote, "There has never been a better, more comprehensive book on Green cuisine." Her work has appeared in The New York Times, Saveur, Cook's Illustrated, and Bon Appetit. She divides her time between New York City and Athens.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >