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

Overview

In The Greek Vegetarian, Diane Kochilas demonstrates both the breadth and wealth of Greek vegetarian cooking. Her talent in researching classic and traditional Greek recipes and adapting them to today's leaner, more modern kitchen is apparent in this cornucopia of recipes. Uncompromising in flavor, they will appeal to home cooks looking for imaginative ways to prepare healthy foods. Included in The Greek Vegetarian are recipes for cold and warm mezes, salads both raw and cooked, pastas and grains, stews and ...
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Overview

In The Greek Vegetarian, Diane Kochilas demonstrates both the breadth and wealth of Greek vegetarian cooking. Her talent in researching classic and traditional Greek recipes and adapting them to today's leaner, more modern kitchen is apparent in this cornucopia of recipes. Uncompromising in flavor, they will appeal to home cooks looking for imaginative ways to prepare healthy foods. Included in The Greek Vegetarian are recipes for cold and warm mezes, salads both raw and cooked, pastas and grains, stews and one-pot dishes, baked vegetable and bean specialties, stuffed vegetables, soups, savory pies and basic breads, and dishes that feature eggs. Also included is a comprehensive look at the Greek vegetarian pantry that gives loving tribute to the staples of Greek cuisine: olive oil, bread, cheese, olives, onions, garlic, nuts, herbs, and spices. Sixteen full-color photographs illustrate twenty-one nearly one quarter of the book's recipes. More than just a cookbook, The Greek Vegetarian is an exuberant guide to the ambience and history of this famed cuisine.
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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

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Product Details

  • ISBN-13: 9780312146085
  • Publisher: St. Martin's Press
  • Publication date: 10/15/1996
  • Edition number: 1
  • 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.

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  • Anonymous

    Posted January 2, 2004

    Great!!!!

    If you like greek food this is one of the best that deviates from classic greek cuisine. It is interesting to see an entirely vegetarian greek meal. I absolutely loved this book and would recommend it and any of Diane Kochilas's other books. A must have for any kitchen!!

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