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

by Diane Kochilas

Overview

Greek cooking offers a dazzling array of greens, beans, and other vegetables-a vibrant, flavorful table that celebrates the seasons and regional specialties like none other.

In this authoritative, exuberant cookbook, renowned culinary expert Diane Kochilas shares recipes for cold and warm mezes, salads, pasta and grains, stews and one-pot dishes, baked vegetable and bean specialties, stuffed vegetables, soup, savory pies and basic breads, and dishes that feature eggs and greek yogurt. Heart-Healthy classic dishes, regional favorites, and inspired innovations, The Greek Vegetarian pays tribute to one of the world's most venerable and healthful cuisines that play a major component in the popular Mediterranean Diet.

Product Details

ISBN-13:	9780312200763
Publisher:	St. Martin's Publishing Group
Publication date:	03/15/1999
Edition description:	First Edition
Pages:	208
Sales rank:	161,012
Product dimensions:	7.45(w) x 8.95(h) x 0.65(d)

About 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.

Editorial Reviews

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

From the Publisher

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.

Library Journal