Food from Many Greek Kitchens

Food from Many Greek Kitchens

by Tessa Kiros


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Product Details

ISBN-13: 9781449406523
Publisher: Andrews McMeel Publishing
Publication date: 06/14/2011
Pages: 336
Sales rank: 601,863
Product dimensions: 9.32(w) x 8.26(h) x 1.34(d)

About the Author

No one captures the spirit and soul of a place quite like Tessa Kiros. She 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 of 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 The Groucho Club and in Sydney, Athens, and Mexico. On a trip to Italy to study the language and food, she met her husband, Giovanni. They now live in Tuscany, with their two children.

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Food from Many Greek Kitchens 3.8 out of 5 based on 0 ratings. 5 reviews.
thornton37814 on LibraryThing 5 months ago
This is a well-illustrated and useful cookbook on Greek cuisine. There is a special Greek alphabet feature at the beginning as well as a glossary of terms at the beginning that will help orient the user to many of the terms used. This is not a cookbook for beginning cooks. Many of the recipes are quite involved. There are quite a few that extend to two pages and even an occasional recipe that takes more space than that. The author does, however, include most (if not all) of the foods that I enjoy at the annual GreekFest at the Greek Orthodox Church in Knoxville. I received this for review through NetGalley.
emsundotorg on LibraryThing 5 months ago
More than a month ago I received this cookbook to review. I was very excited prior to receiving it and I was even more excited once opening it. The pages are full of brilliantly colored photos, Greek traditions and lore, and wonderful recipes. The introduction covers the Greek alphabet and some lore, then the cookbook pops right into the contents and a short glossary before the recipes begin.The layout of the cookbook is a little different from others I¿ve used with the ingredients listed in a column on the far left or right and a short introduction or story in the middle followed by sparse directions. If you need step-by-step directions with pictures and everything spelled out for you, this cookbook probably won¿t work for you. If you have even an idea of your way around the kitchen, would love to try Greek food, and love history and tradition, this cookbook is definitely for you. It was definitely for me.I tried three recipes from the cookbook. In one of them, I didn¿t follow the directions and the recipe didn¿t turn out for me (the grape juice pudding). I won¿t blame the cookbook, since it was definitely my fault. The other two recipes (baked fish with tomatoes p. 232 and tomato fritters p. 124) were great and I will certainly be purchasing this book to have a physical copy handy.Thank you Tessa Kiros.Disclosure of Material Connection: I received Food From Many Greek Kitchens by Tessa Kiros free from Andrews McMeel Publishing through the NetGalley review program. I was not required to write a positive review and did not receive any other compensation. The opinions I have expressed are my own and no one else¿s. I am disclosing this in accordance with the Federal Trade Commission¿s 16 CFR, Part 255 : ¿Guides Concerning the Use of Endorsements and Testimonials in Advertising.¿
Anonymous More than 1 year ago
This was a gift to a Greek friend. She loved the layout, photographs and the compilation of old and new recipes.
Anonymous More than 1 year ago
Books_And_Chocolate More than 1 year ago
This is a cookbook that is also a journey into Greek culture with many beautiful photographs along with the author's personal anecdotes about the food and celebrations of the region. Authentic Greek recipes are included for appetizers, soups, main dishes, breads, salads, and desserts. I was pleasantly surprised to discover the recipes weren't as complicated as I thought they would be and with a few exceptions contain ingredients that can be found in larger grocery stores. The exceptions (for me) are the five recipes that use octopus, squid, or rabbit; ingredients that my local grocery store doesn't typically stock. There are also several recipes for lamb which may be easier to find but tends to be more seasonal in my area. I've tagged several recipes to try such as Fried Tomato Fritters, Baked Feta Cheese, Olive Bread, and Baked Fish With Tomato. I did make the Yiaourtopita (yogurt cake), a simple, moist cake made with Greek yogurt that pairs well with any kind of fruit for a light dessert. While this cookbook probably won't be my go-to source for everyday cooking, it does inspire me to try some new dishes from an ethnic cuisine I'm not familiar with. I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.