I think it could be an upside as long as we have our olive oil, which makes everything tasty. Cucina povera, Greek-style, is so delicious it won’t be a hardship. I see that Prospero’s Kitchen is dedicated to the cooking of the Ionian Islands. Could you tell me why you chose this subject and what makes them and their cooking different? Place the nuts in a dry frying pan over a medium heat for around 3–4 minutes, until golden and toasted all over. Place in the bowl of a food processor and leave to cool as you toast the spices. The recipes in my Big Fat Greek Cookbook were documented directly from his ailing mother as a way to preserve her memory. This is one of those Greek cookbooks that becomes an heirloom for families over the years. The over 200 fascinating recipes range from teasing appetizers to mouthwatering desserts.

Gorgeous photography accompanies this scrumptious cookbook.The over 120 recipes include personal touches from Debbie, bringing each dish to life. I think we’re feeling relieved because we feel we’ve bought a little time. I don’t think anyone particularly likes the New Democracy candidate who won a tiny majority but we feel as though the left candidate [from the Syriza party] isn’t quite ready to take over yet. He is 37 years old with no experience! But, generally speaking, you see people being a lot more economical, at least the people we know. We eat out less and buy fewer luxury foods.The recipes are straightforward and range from traditional to playful. They have been honed by an experienced cook to give readers a Greek dish perfect for any and all occasions. It does and it is just such fun to read. The author Anissa Helou is Lebanese and she is at home virtually anywhere. She speaks French and English and obviously Arabic. She takes you to places that you wouldn’t be able to go on your own and talks about the souks of Egypt or the main square in Marrakesh. But, for me, there is also the nostalgia effect. I lived for a while near Genoa and Genoa has incredible street food, mostly fried, which she describes in her book. And cookbooks have become increasingly popular not only because they can teach us how to create new dishes, they also allow us to escape and travel (when we can’t). With so many good ones to choose from, we’ve put together our ultimate list of cookbooks that transport you to Greece through their delightful flavours and stunning imagery! As you read about Greek food in Ikaria, you will see every dish described and every person featured. The recipes speak of Ikarian culture in a really lovely way. Taking the extra steps to collect recipes from Greek farmers, bakers, and fishermen, Aglaia Kremezi provides authentic recipes with fresh seasonal ingredients.

Turn up the heat and bring to the boil. Season generously, then reduce the heat to a simmer. Cook on a low heat for 1 hour, until the vegetables are tender and the broth is rich. Taste and tweak the seasoning. America’s Test Kitchen has a reputation of being extremely thorough and reliable in their recipe writing. I love the cover of Joyce Stubbs’s book, The Home Book of Greek Cookery, which was written in the 1960s. June, can you tell me why you’ve chosen it? When the pie is ready, brush with the harissa garlic oil, discarding the garlic clove, and leave the pie to stand for at least 15 minutes.Diane is a Greek-American – she grew up in New York. Her father was a cook and she came to Greece to find her roots. She started writing about Greek food and she really got into it. She travelled all over the countryside in search of genuine tastes and people, and one thing that comes across in all her books is the welcome, the hospitality she encounters everywhere – which is such an important part of life here. By talking about the people she meets, she brings you into the Greek countryside and such simple pleasures as eating a fish soup cooked by the fisherman himself. And as June and I both know, once you start looking for recipes, most people are only too happy to talk. My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes by Christos Sourligas, Evdokia Antginas, et al.

This pilaff tells you everything you need to know about Olney. People favour risottos now, but before there was risotto, there was pilaff: buttery rice mixed with onions, garlic and tomatoes that have first been fried in olive oil. If the tomatoes are good and fresh, the oil sufficiently grassy, and the onions just so, this is the food of the gods. Olney was a hugely accomplished and knowledgeable cook, but his mantra was simplicity and, in this sense, he was ahead of the times. When The French Menu was first published in 1970, its determinedly seasonal approach was considered revolutionary. Four years later, he published Simple French Food, and his reputation was sealed. Add all the spring onions and half of the dill to the bowl and mix everything together, crushing and mashing the pumpkin pieces down a bit. Each of them approach Greek cuisine with their own unique style making it accessible in their recipes and stories. The Classic Italian Cookbook was published in 1973 in America, where Hazan taught cookery in her New York apartment. Then, in 1980, it was adapted for a British audience by Anna del Conte, at which point she won herself a whole lot of new fans, plus an Andre Simon Award. It is a very good book indeed: comprehensive, straightforward, with recipes that really work. If you want to know how to make proper risotto, minestrone, or lasagne, this is where to look. But it includes other delicious things, too: pot-roasted squab, stewed rabbit, braised oxtail. As Hazan notes, the Italians like to describe such dishes as "un bocone da cardinale", or a "morsel for a cardinal". We don't know too many cardinals, but we know what she means: this is gloriously tasty food, to be cooked for those you really love. Rachel Cooke 7 THAI FOOD David ThompsonA mixture of nuts is good; ideally, half should be almonds and the rest could be pistachios, hazelnuts or walnuts. But try it out with whatever you have. It is worth making a large batch, as it is incredibly versatile and can be used in all sorts of ways. Greek-Cypriot Tessa Kiros takes you on a colourful journey into the Greek kitchens of her friends and family, cataloguing the traditional foods for fasting, festivals and feast days in her own enchanting way. Food, culture, celebration, and memory are inexorably tied together and recipes include short introductions that explain each dish’s cultural significance. In addition, lavish full-colour photographs take readers on a tour from the local Mediterranean fishmongers and markets into Greek family homes and kitchens- to experience the best in authentic Greek cooking. With a glossary and more than 200 classically prepared Greek recipes, Food from Many Greek Kitchens adds a greater depth of flavour to each dish.

Though digging into some of the less healthy but truly indulgent dishes like feta me meli is highly recommended. Who Is It For? Those interested in healthy living and sustainable cooking with lessons from the culinary and cultural world of Ikaria island. From famous chefs to best-selling authors, these Greek culinary experts from different horizons, will take you on exciting culinary adventures.Being the host of the same-name cooking&travel series airing on Public Television, Diane Kochilas presents My Greek Table as a companion to her within each part of the program. Inspired by her travels and family gatherings, Diane Kochilas shares the recipes and stories highlighting the diversity of food and culture in Greece. You next choice takes us away from specifically focusing on Greece and moves us into the street food of the Mediterranean. The Ionian Islands were the obvious place to begin our careers as food writers because we knew more about them than any of the other Greek regions. I was writing guidebooks about them but June was the one with the recipes. Her husband is from Zakynthos and that was her introduction to Greek cooking.