August 15, 2004

Bringing Greece to the Table Watching the Olympics over the weekend got me to thinking, naturally, about Greek food. What came as a surprise was that noticeably absent from my cookbook library is a tome featuring this cuisine. So I took to the virtual library to learn some more about signature cookbook authors of a Hellenic nature. The doyenne of Greek cookbook writing is Diane Kochilas. Born in raised in New York City and now residing in Greece she has written four books on her native cuisine: The Food and Wine of Greece , Greek Vegetarian, The Glorious Foods of Greece: Traditional Recipes from Islands, Cities, and Villagesand Meze: Small Plates to Savor and Share. Her restaurant reviews appear in Greece’s largest newspaper the Athens-based, TA NEA where the reviews are both anticipated and feared. Someday I would like to learn firsthand from the writer-chef by participating in her one-week “Glorious Greek Kitchen” cooking school program. The sybaritic week includes hiking, cheese-tasting, wine and olive oil tastings and cooking lessons. In the September issue of Food & Wine there's a great feature article about the school, 8 recipes, Greek wine profiles--great for afternoon coffee break daydreaming. (I hope the link works; I'm a subscriber so I don't know if my cookies allowed the link.) Another top goddess of the kitchen is Aglaia Kremezi, who won a Julia Child award in 1994 for best “First Book” with The Foods of Greece, The Foods of the Greek Islands, The Mediterranean Pantryand Mediterranean Hot. This last book intrigues...


what happens to the hole when the donut is gone?

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