Modern Greek
by Andy Harris
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Book Summary Information
Author: Andy HarrisPhotographer: William Meppem
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2002-09
ISBN: 0811834808
Number of pages: 160
Publisher: Chronicle Books
Summary of Modern Greek
Delicious and healthful, redolent of the flavors of the Mediterranean, and perfect for the way we like to eat today-its no wonder that Greek food is so beloved. Modern Greek offers 170 recipes for everything from meze to luscious pastry desserts. This delightful cookbook draws together ingredients from the everyday Greek kitchen-all readily available-such as cheeses and yogurt, vegetables and legumes, rice and pasta, seafoods and meats, and, of course, olives, and transforms them into easy, exciting dishes with a seasonal twist. There are savory pies stuffed with greens and herbs in autumn; slow-cooked one-pot stews for winter warm-ups; braised lamb and baby vegetables to welcome spring; and simple grills for relaxing summer evenings. Many of the recipes are traditional, while others are updated interpretations adapting traditional Greek foods and cooking techniques to contemporary kitchens. Beautifully photographed, Modern Greek reveals this much-favored cuisine in a fresh and contemporary light.Andy Harris's Modern Greek presents 170 easy, contemporary Greek recipes for this light and delicious food. Ideally suited to readers' health- and time-conscious lifestyles, the book covers Greek cuisine from the traditional appetizers called mezes to pastry desserts, with stops for fresh salads like the tomato, feta, and red onion Horiakai Salad; and pastas, including savory Meat and Pasta Pie, and Pasta with Spinach, Parsley, and Yogurt. Vegetables are at the heart of Greek cooking and dishes including Baked Eggplant, Zucchini, and Potatoes, and a delicious stew of artichokes and peas offer a rich example of the direct Greek approach to cooking. Seafood, also basic to the Greek table, receives its due with the likes of Pan-Fried Squids with Onions and Lemon Juice, and Marinated Sardines with Onion Salad; desserts, including Sweet Cheese Pastries and an easy-to-do baklava, bring the book to a happy close. With a useful glossary, and illustrated with color photos throughout, the book offers tasty, unpretentious food that works for everyday and special-occasion dining alike. --Arthur Boehm
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