The Country Cooking of Greece (Anglais) Relié – 18 novembre 2014
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Throughout the book Diane highlights the various regions of Greece and the kinds of food that really shine when made there. There really is no amalgamous "Greek food" -- it's Ikarian food, or Cretan food, or Macedonian food. It's great to have a Greek cookbook that highlights and celebrates these regional strengths.
Greek food, when made properly, really thrives on the freshness and quality of the ingredients. Diane's guidance in this cookbook will not lead you astray, and definitely make sure you get the freshest and best quality you can if you want to get the most out of these recipes. As Diane mentions in the book, a lot of these dishes would be made with raw ingredients picked fresh from the trees or the garden in the backyard, so everything would be fresh as can be.
Mention must be made to the gorgeous photographs throughout the book, not just of the food but of beautiful Greek landscapes and of the wonderful people. The recipes are wonderful (of course) but it's also a fun book to curl up with and read through. I've purchased a few copies as gifts and a copy for myself, this is definitely one of the best cookbooks I've purchased in a long while and I highly recommend it.
The book does have two minor drawbacks. The first is once in a while some of the ingredients aren't quite made clear or there are no suggested substitutes for things not available in this country (or hard to find). One recipe calls for "sausage, preferably seasoned with fennel" and that's it. There are so many types of sausage it would have been nice to have more clarification (and sweet italian sausage works well in the recipe). While not a problem for experienced cooks, this might cause problems for people just starting out.
Greek country food is very vegetable- and bean-based. If you're trying to eat a more plant-based diet this book has tons of fantastic recipes. I love that it makes use of veggies that are less commonly eaten in the US -- lots of fennel and greens. It's given us some nice variety in our meals lately. The bean recipes are great, the salads are very tasty. Because this is country food the recipes are mostly pretty straightforward in technique and are, so far, hard to mess up, although I'm a very proficient cook. It's good for everyday food. (Same goes for French country cooking.)
Plus, the articles and photography are wonderful. The book provides lots of well-written information about Greek ingredients, from cheese to meat to bread to the various herbs, fruits, and vegetables that are used for food. Lots of fascinating info there.