Modern Greek: 170 Contemporary Recipes from the Mediterranean

Overview

Delicious and healthful, redolent of the flavors of the Mediterranean, and perfect for the way we like to eat today-its no wonder that Greek food is so beloved. Modern Greek offers 170 recipes for everything from meze to luscious pastry desserts. This delightful cookbook draws together ingredients from the everyday Greek kitchen-all readily available-such as cheeses and yogurt, vegetables and legumes, rice and pasta, seafoods and meats, and, of course, olives, and transforms them into easy, exciting dishes with a...
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Overview

Delicious and healthful, redolent of the flavors of the Mediterranean, and perfect for the way we like to eat today-its no wonder that Greek food is so beloved. Modern Greek offers 170 recipes for everything from meze to luscious pastry desserts. This delightful cookbook draws together ingredients from the everyday Greek kitchen-all readily available-such as cheeses and yogurt, vegetables and legumes, rice and pasta, seafoods and meats, and, of course, olives, and transforms them into easy, exciting dishes with a seasonal twist. There are savory pies stuffed with greens and herbs in autumn; slow-cooked one-pot stews for winter warm-ups; braised lamb and baby vegetables to welcome spring; and simple grills for relaxing summer evenings. Many of the recipes are traditional, while others are updated interpretations adapting traditional Greek foods and cooking techniques to contemporary kitchens. Beautifully photographed, Modern Greek reveals this much-favored cuisine in a fresh and contemporary light.
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Editorial Reviews

Publishers Weekly
Harris (A Taste of the Aegean) returns to the Greek cuisine he loves in this beautifully designed and photographed book. Using customary Greek ingredients Feta and Kefalotiri cheeses, zucchini, eggplant, filo pastry he offers both new and traditional dishes, from Tiganopsomo (Fried Cheese Pastries) and Zucchini Moussaka to the classic Horiatiki Salad (Greek Salad) and Spanakopita. The rustic theme so often apparent in Greek food is also given weight, as with the warming Chicken with Zucchini, Green Olives and Green Garlic with its rich juices so ideal for sopping up with a country loaf, and the flavorful and colorful Bourdetto (Spicy Fish Stew). From simple grills and kebabs to the slightly more complicated desserts, Harris provides well-written instructions which put the recipes within most cooks' skill range, from the enthusiastic beginner to those who wish to add the cuisine of a well-loved tourist destination to their repertoire. With this in mind, he ends the volume with a full guide to the Greek cupboard, demystifying the range of cheeses, olives and spices that populate Greek fare. The resulting book is a fresh, inviting look at an increasingly popular cuisine. (Sept) Copyright 2002 Cahners Business Information.
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Product Details

  • ISBN-13: 9780811834803
  • Publisher: Chronicle Books LLC
  • Publication date: 7/28/2002
  • Pages: 160
  • Product dimensions: 1.00 (w) x 1.00 (h) x 1.00 (d)

Meet the Author

Andy Harris, former editor of Vogue Entertaining and Travel in Australia, is now editor-in-chief of Williams-Sonoma Taste magazine. A frequent traveler to Greece, he lives in New York.

William Meppem's photographs appear regularly in Food & Wine, Martha Stewart Living, and Williams-Sonoma Taste.

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  • Anonymous

    Posted September 12, 2005

    BUY THIS BOOK

    I am a greek-american and I never had to cook! Well when I got married I had to cook and knew not the first thing about making a meal, seeing I ate out all the time. I bought this book because the recipes were short and it had a lot of pictures, which are a bonus. Everything I have made from this book is EASY and delicious, like resteraunt DELICIOUS! I am proud of every dish I make, I love this book! I wish there was another one like it!

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