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From Publishers Weekly Greek cooking expert Kochilas (The Glorious Foods of Greece) returns with a bounty of recipes showcasing grilling, “arguably the oldest culinary art form in the Mediterranean.“ Packed with luscious photographs, Kochilas highlights the aromatic and flavorful foods of the region, including a multitude of kebabs, fresh vegetables such as eggplant and Portobello mushrooms, and a variety of lamb and seafood dishes. Olive oil, lemon, basil, garlic and feta are the stars here, though Kochilas keeps the recipes from becoming rote with the inclusion of dishes such as Grappa and Citrus-Marinated Chicken Breasts and a heady Grilled Mushroom and Garlic Soup that may cause cooks to reevaluate the traditional French cream-of-mushroom version. Those looking for a fresh take on grilling and those with an interest in the region will find this cookbook a welcome addition to their collection. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. |
<p> The author of five cookbooks, including <i>Meze</i> and the IACP Award-winning <i>The Glorious Foods of Greece</i>, Diane Kochilas writes for <i>Saveur</i>, <i>Gourmet</i>, and the <i>New York Times</i>; runs the Glorious Greek Kitchen Cooking School on the Greek island of Ikaria; is the consulting chef at Pylos, an acclaimed Greek restaurant in New York City; and is the .. << 查看详细 |
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