› Culinary Schools, Cookbooks & Cookware › Cookbooks › Regional & International › European Cookbooks › Greek › Food from Many Greek Kitchens

Food from Many Greek Kitchens

100% Positive Reviews
Rated #2 in Greek


Pros: Amazing photography, authentic recipes, history and holidays of Greece

Cons: Not many. Would love to see photos of techniques not just finished products.


“Food From Many Greek Kitchens” by Tessa Kiros has to be one of the most beautiful cookbooks I have had the pleasure of reading and using. Not only are the recipes authentic the photos that accompany them are absolutely amazing and help set the context for the food. As you cook your way through the recipes it is easy to feel like you are making your way through many different homes in Greece.


The book begins with a brief introduction to the Greek alphabet which was difficult to understand the relevance. While it was thoughtful to include it did not lend anything useful to the book. It also includes in the beginning chapters a rudimentary glossary which while more useful than the alphabet but could have been expanded to include more terms. These two issues aside the book is wonderful.


Traditional Greek foods make up the first chapter and then the second and third are “fasting foods” and “Easter foods”. The order makes sense in that if you are to understand the Greek people and what matters most then you must pay attention to the order of these first chapters. Tradition and religion (fasting and Easter) is the core of every Greek home. If you are to truly appreciate the food of Greece you must understand the important of these two elements as they are a major influence on the cuisine. The fact that the author chose these first three topics to begin the book with shows the reader just how deeply she understands the Greek culture. All this to say that “Food From Many Greek Kitchens” is a wonderfully authentic book on Greek cooking.


Each chapter begins with a brief intro and history of the particular food topic. And the recipes that follow are often accompanied with little personal notes from the author (i.e “This is Roulla’s recipe. She showed us how…). This is something I really enjoy about this book. That there is a person behind the recipe not a team of recipe testers and that there is a long history to the recipes. You almost get the feeling that the book is more a compilation of a Greek grandmother’s recipes that they have waited to pass on to a loved one.While the photos are truly amazing, a nice addition would have been some photos of the techniques. There is no doubt that some of these techniques such as the Diples Fried Folds require a fair amount of practice.


The book’s recipes are not restricted to the mainland and seem to span many different geographic locations including the islands. It was one of the island recipes that I tested and was pleased with the results. A cook book can have the most beautiful photographs but if the recipes can’t be executed with great results then what’s the point?


Here is an interview with author Tessa Kiros about her book. Be sure to read to the bottom which includes a wonderful recipe from the book.




Author Interview:
CT: What inspired you to write this book? 
TK: I love Greece (am half greek Cypriot), so while I live in Italy, my sister and mom (who is finnish) live in Athens. I lived there for a year or so working in a restaurant and we always had summer holidays there from South Africa (where I grew up). We grew up with much greek food in the house and always followed traditions. I love this about the greeks. Their sense of celebration and togetherness and family.
CT: What was your criteria for including the recipes you selected? Of the recipes you included would you classify some as "required" while others have more of a personal reason for including?
TK: The recipes I selected were in a sense the ones that I wanted to hold in one volume, and the ones that I found along my travels while working on the book – for eg the tomato keftedes from Santorini.
I wanted to document the way that greek people eat and show people that it is not just souvlakia and moussaka!  In fact – it is a very varied cuisine, rich in vegetables and pulses and beautiful vegetable dishes.  Some recipes as you say are required yes, that need to reach people perhaps that have never been to Greece, so a greek book without tzatziki may be incomplete, while others I felt I wanted to express my joy of and same time reach out to the people who are very familiar with greek food. 
CT: Did you have any difficulties in translating Greek cooking (ingredients and techniques) to English?
TK: Not really. I think many people are already familiar with at least some things. To get across the fava, masticha, chorta ....maybe not so simple – but I also think its a great way then for people to recognise things when they go to Greece and know what to try.
CT: What was the most challenging thing for you in writing this book?
TK: The challenge I think is in penetrating beyond the top layer – but it is what I truly love about food writing. I have studied in anthropology and sociology and it is this part – the whys and hows of a nation that interest me. It is also a challenge to work with so many people to get an end result across – a vision of a place.
CT: Do you have a favorite recipe in the book and if so why is it so meaningful to you?
TK: one favourite – not really – but various yes. Here are some that I love. Lamb cooked in a flower pot in Sifnos even just for the idea. mussels with feta and peppers. Hortopita. And I love the way greeks do simple things like the poached fish with lemon oil. Soutzoukakia. Lemon and origano lamb. Ipovrihio. Kaimaki ice cream.
I have just glanced through the book and today, I pick these out. They brought back beautiful memories.
CT: Who has most influenced your cooking and why?
TK: Many people. Angela Dwyer in London who gave me my first chance to work in the kitchen.
Travel is probably the singular thing that has most influenced my cooking.
My mother-in-law Wilma who is super. She is the proper Italian grandmother who knows what to do very quickly with whatever ingredients she has available and produce beautiful food.



If you are fortunate enough to visit the island Santorini then you will find Tomota Keftedes  (fried tomato fritters) on just about every menu. The tomatoes of Santorini are very special since they grow and struggle in the rich volcanic soil that makes up the island. It is these tomatoes that make this recipe such a special treat. Be sure (as pointed out by the author) that if you prepare these that they are with the best (freshest and ripe) tomatoes you can find.


TomatoKeftedes  (Fried Tomato Fritters)

10 ½ ounces lovely ripe red tomatoes (about 3)

2 ½ ounces red onion, coarsely chopped (1 small)

3 heaping tablespoons coarsely chopped mint

1 2/3 cups all purpose flour

Salt and freshly ground black pepper

1 heaping teaspoon of baking powder

Olive oil for frying



Cut the top hats off the unpeeled tomatoes and discard. Slice the tomatoes into 6 wedges, then chop each wedge into 4 or 5 pieces. Scrape off the board into a bowl but leave behind the excess juice. Add the onion, mint and half the flour to the bowl. Season with salt and pepper and knead in well. Leave for 10 minutes or so to soften. Make a paste with the remaining flour, the baking powder and 1/3 cup of water. Add to the bowl and mix in well. Heat olive oil to a depth of about 5/8 inch in a large nonstick skillet until very hot. Scoop up a good tablespoon of the mixture and with another spoon, scrape this into the hot oil in lovely irregular fritters. Fry a few at a time, turning them over when golden to fry the other side. Remove with a slotted spoon and drain on a plate lined with paper towels. Sprinkle with a little extra slat and serve on a clean plate.


The final word on “Food From Many Greek Kitchens” is highly recommended. If you have ever been curious about Greek food or you are Greek and want to learn more traditional foods this is an outstanding book to have in your library. I have said it too many times already but will mention in one last time in closing that the photography by Manos Chatzikonstantis is stunning. It is refreshing to see such a beautiful cookbook.

Food from Many Greek Kitchens

"No one captures the spirit and soul of a place quite like Tessa Kiros. Her bestselling cookbooks Twelve, Falling Cloudberries, Apples for Jam, Piri Piri Starfish and Venezia have taken lovers of food and armchair travellers on adventures in her favourite places. Who better than Tessa to take you on a colourful and magical journey into the kitchens of her friends and family, cataloguing the traditional Greek foods for festivals, feast days and fasting in her own enchanting way. "

AuthorTessa Kiros
TitleFood from Many Greek Kitchens
Item Height9.06 inches
Item Length7.99 inches
Item Weight3.35 pounds
Item Width1.61 inches
Languages - Original LanguageEnglish
Languages - PublishedEnglish
Package Height1.57 inches
Package Length9.37 inches
Package Weight3.4 pounds
Package Width8.27 inches
Model Name/TypeMPNEAN/UPC › Culinary Schools, Cookbooks & Cookware › Cookbooks › Regional & International › European Cookbooks › Greek › Food from Many Greek Kitchens