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The acclaimed chef from Molyvos presents 150 recipes
Broadway
October 2006
On Sale: October 10, 2006
320 pages ISBN: 0767918754 EAN: 9780767918756 Hardcover
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Cookbooks
The acclaimed chef from Molyvos--New York's "very best Greek
restaurant" (Esquire)--reinvents one of the world's classic
cuisines in 150 recipes that celebrate its fresh ingredients
and bold flavors. Before the Livanos family opened Molyvos they wanted to be
sure their food hit all the right notes. So they hired
gifted chef Jim Botsacos and took him on a tour of the Greek
isles, spending many nights dining and cooking in Greek
homes. Jim's immersion in Greek cuisine and his own
bistro-influenced sensibility made an immediate impression
on New York restaurant critics, including Ruth Reichl, whose
three-star rave thanked Molyvos for reminding her "how truly
wonderful Greek food can be." Now, with The New Greek
Cuisine, anyone can "go Greek" with flair. While staying true to tradition, the recipes in The New
Greek Cuisine bring everything to the next level by
emphasizing ingredients and presentation and intensifying
flavors. Home cooks can start small by learning to make
marvelous mezes, including mussels with mint or a crustless
leek and cheese pie. When it's time to move on to entrees,
there are plenty of tasty and satisfying options, from
braised lamb shanks with orzo to plank-grilled prawns.
Inventively simple sides such as roasted "cracked" potatoes
with coriander and red wine, or comforting pastitsio--a
Greek macaroni and cheese--could become new family
favorites. And no Greek meal would be complete without
desserts like semolina cake with yogurt and spoon sweets or
easy pinwheel-shaped baklava. Based on staples such as fish, whole grains, and olive oil,
Greek food is not only healthy and delicious but offers a
welcome break from other overexposed Mediterranean cuisines.
And this richly illustrated cookbook by one of the new
Greek's most talented practitioners is the perfect way to
discover its many delights.
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