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AUGUST COTM Winner: The Glorious Foods of Greece

The winner is THE GLORIOUS FOODS OF GREECE by DIANE KOCHILAS. The tally suggests that Vietnamese and Mexican are two cuisines we may want to consider again for September/October.

If any one wants to dig up on line links for the book, feel free to post them here, and then I can add them to the "mother" thread at the beginning of August.

Have a great weekend!

MMR

Link to voting thread:

http://www.chowhound.com/topics/539222

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  1. For those who might want to get a sense of the book, the introduction and index can be read here:

    http://www.amazon.com/gp/reader/06881...

    1. The original comment has been removed
      1. I of course follow your threads every month. Since being a member on flickr, I often search out others photos to look at their food. Lately it seems I've been looking at a lot of Greek dishes, as it looks very tasty. I know how to make a few things, the usual more well known suspects; gyros, mousakka,and there wonderfully fresh Greek salad with feta. But that's about it. I have a box of filo dough ready, tomatoes are coming into season fully, and I am anxious to see what this cookbook is about.
        I would love to participate we have links available to use. I'll get searching right now!

        Great choice!

        And here is one of the recipes from the book; Glorius Foods of Greece

        http://www.culinate.com/books/collect...

        and this one, it appears they are from the same book please correct if it isn't.thanks!

        http://www.cbsnews.com/stories/2003/0...
        http://www.globalgourmet.com/food/spe...

        3 Replies
        1. re: chef chicklet

          One thing that I noticed from reading some reviews of the book is that apparently it is "short" on the very classic/well known dishes, like some of the ones you've mentioned. I don't have the book yet - just perused the index and intro - but looks like fun to me! I've never cooked Greek food - just used phyllo to make non-Greek dishes.

          1. re: MMRuth

            Well yes I read the covers you provided too..I think that's what's interesting me, is that this looks a little more updated and different. So I for one say GREAT!

            I am hoping she is going to use phyllo too, I want to feel less threatened and perhaps get another recipe for spanokopita, or some other good Greek dishes too. She has titled her book, The Glorius Foods of Greece, so let's see what shes got. So far the recipes online are looking to be pretty amazing..

            I'm not making this up really, I've been researching Greek food for the past month.You should see all the Greek sites and links in my favorites. I was thinking that perhaps this Fall I'd begin my trials. But the timing is perfect now, with the farmers market in full gear and all. We have a variety of eggplant and lots & lots of greens, and oh, of course tomatoes. I do love mousakka, and if she doesn't have a recipe to work with that's fine, I have one that I've made a few times during the holidays, and its pretty darn good.

            I'm expecting nothing, I just want to get going on this adventure!
            Thanks again.

            1. re: MMRuth

              I think that's because she has published another book which covers the classic Greek dishes. I'm quite pleased about this as I've made moussaka a few times and there are loads of recipes out there for spinakopita. Greek food doesn't have the best reputation, but I've had fantastic food in Crete, in an eco-tourist village called Milia, where it's more like home cooking than the standard taverna fare. If anyone ever goes to Crete, I'd really recommend a few nights there as it's one of the most beautiful places on earth, as well as having authentic Cretan food.

              http://www.milia.gr/english.html

          2. This will be an interesting culinary adventure for me as well since both Greek and Italian cooking uses many of the same ingredients and still manages to be different. Greek food has not been my favorite by any means . That's why I'm hoping the recipes I've been reading will help to signal the special tastes of each of the different islands.

            καλή κατανάλωση. I *think* that's "Good Eating" in Greek..... How to pronounce it is the quest.

            1. I went ahead and ordered the book on Amazon.I look forward to its arrival. The recipe Chef Chiclet posted for beet greens sounds promising, as I've been buying a lot of beets at the greenmarket.

              2 Replies
              1. re: NYCkaren

                I wonder if she's using them as a subsitute for hortas, which is a delicious wild mountain green I've only had in Crete.

                I hope my book arrives in time - it's coming from your side of the pond and they were a bit vague about delivery times!

                1. re: greedygirl

                  Just got my book today - also ordered off Amazon (used 'like new' for 13$).

                  I haven't been to Crete, but had wild greens/horta in Athens, Santorini, and Thessaloniki. I just flipped through and in the Crete section she mentions substituting with greens like chard, sorrel, wild fennel, chicory, or bryony or sow thistles (have no idea what those last two are!).

                  What a comprehensive book! So many recipes, information about culture and the history of the different Greek regions, and detailed ingredients and dishes. Whew, this is going to take a while to read, I'm glad I ordered it early.

                  I picked out a few recipes already. E will be happy there are a lot of pasta recipes and, for me, a lot of recipes with phyllo, which I love. Some of the recipes I've marked:

                  Veal meatballs baked with yogurt (p. 163)
                  Crayfish/shrimp with walnut garlic sauce (p. 166)
                  Pork and leek pie in phyllo (p. 179)
                  Mussel and squid pilaf with tiny pasta (p. 221)
                  Meatballs in tomato bechamel (p. 245)
                  Clams with muscat and pasta (p. 293)
                  Mushroom fritters with cumin (p. 361)
                  Lentils with orzo and caramelized onions (p. 371)
                  Whole fish baked with tahini sauce (p. 377)