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post #1 of 27
Thread Starter 
:bounce: :bounce: :bounce: :bounce:
I got it !!!!!! I GOt it!!!!!!!!!!!!!

THE GLORIOUS FOODS OF GREECE of Diane Kochylas!!!!!!!!


WHAT A BOOK!!!!:bounce: :bounce: :bounce:
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #2 of 27
How authentic did you find this book? I've borrowed it from the library before and enjoyed the book.
post #3 of 27
Thread Starter 
It's the best cook book on Greek Food I have ever seen!!!

It has even Lagoto, this weird recipe from Arcadia -Greece that I have posted to Nicko.

Great book with great recipes
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #4 of 27
I think it is an important book on Greek cooking. The organization drove me bats as there are common dishes with only slight regional tweaks. Trying to compare and reference these when scattered through the whole book was annoying.

And there are many local ingredients that are impossible to come by in my area. That's not a critique of her work, just a note for people who live in limited areas.

It's greatly researched and deeply written. I blame her editors for the book's weakness in organization, not her.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 27
Thread Starter 
I don't agree with you.

It's not a common cook book. It's not a book Martha would have written for sure. And those "slight regional tweaks" on common recipes, well it's not that simple.
Greek cuisine is very old , therefore, complicated in her simplicity.

:)
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #6 of 27
Oh, Athenaeus, if YOU say it's so fabulous, I guess I'll have to break down and get it. It's really a reference work, after all, no?;)
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #7 of 27
It is a great book and I highly recommend it to anyone who really enjoys Greek cooking.

Athenaeus is your copy in Greek or English?
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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post #8 of 27
Thread Starter 
My copy is in English!!!

iIwas telling Kyle that the first thing I would do in April 28 would be to bye this book :)
This afternoon, I went for my regular walk in the bookstore and I saw it smiling at me :)
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #9 of 27
Does the book include recipe(s) for skordalia, like the one that Athenaeus mentioned a while back?

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #10 of 27
Thread Starter 
The good think about this book is that you will realise that Athenaeus is not day-dreaming about the foods of Greece :)

Oh yes it has skordalia in various ways and dishes :)
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #11 of 27

Thanks for the information.

I just ordered the book from Jessica's Biscuit. I hope that it'll assist me in improving my poor ability at preparing lamb and mutton. Cooking with those two meats have always given me difficulty although I love the flavor when someone else prepares a dish.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #12 of 27

I love this book!!

~A~

I'm happy you found it. What a great cook book and history lesson all rolled up in one "PRETTY" package.

Greece's culinary lineage

The Peloponnesos

The Ionian Islands

Roumeli

Thessaly

Macedonia and Thrace

The Islands of the Northern Aegean

The Cyclades

Crete

The Dodecanese

Athens

The Basics of Greek cooking

and thiers more.

I find this book incredible and so full of history and very "doable" recipes.The Index is excellent, and the bibliography very deep in reference. This is a cook book that reads like a Novel.

I highly recomend this piece of culinary literature to everyone.:chef:
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #13 of 27
Finally a book on Greek cooking that is approved by our resident Greek cooking expert!!

Thanks, Athenaeus! I'll keep my eye out for it!

Nancy
post #14 of 27
I got my copy the other day. The author seems to have the best of both worlds, she lives in Greece and is a native New Yorker :) I have read the first bit and think I will like it a lot. I really like the fact that she addresses things an a regional basis. She seems to present the food that Greeks eat rather than the Greek food that Americans eat :)
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
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"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
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post #15 of 27
I was hesitating between The Foods of the Greek Islands or The Glorious Food Of Greece. Thanks to you Athenaeus I know which one to get.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #16 of 27
I just skimmed thru my recently received copy of the book. Man, my expenditures for EV olive oil will skyrocket! Hope my waistline doesn't.

I really like some of the desserts and also cooking meat dishes with cinnamon stick as well as other spices usually reserved for sweets. Mind expanding...

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #17 of 27
Thread Starter 
he he he

I haven't realised that you are such a big fan of olive-oil T, have you seen my b read recipes where I use hot oil??

If you need any clarifications regarding the recipes I will be glad to help :)
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #18 of 27

IS ORZO OUZO

A, I have a few questions regarding recipes:

One recipe metions the use of ORZO. Is that a misspelling of OUZO? If not then what is it?

Is the phyllo dough rolled out thinly like our puff pastry? It appears that some types of phyllo are "thick" and that multiple sheets are superimposed. How thick are these sheets, not paper thin like puff pastry, I suppose?

I think that I'll investigate the quality of Greek EV olive oils. According to the book, they're equally tasty and cheaper than olive oils from western Europe.

Where are your bread recipes located?

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #19 of 27
Thread Starter 
Kokopuffs,

The answer to your question regarding orzo is on page 68! It's the rice shaped pasta. You can find answers regarding terms and unknown words in the INDEX :)

As for the phyllo dough. Phyllo is rolled out always thin.
I haven't checked if she mentions tricks on how to have a crispy baked phyllo!
Although being a baker your self , you don't need those tips ;)

I am not aware of prices. Papa knows those things , in my biased opinion the olive oil from Mani is the best.
Papa who is an expert, thinks that it is the second best .I have no idea whether the Greek XVOO is cheaper. Always look for organic and extra virgin though!

EDITED TO ADD THE LINK TO THE BREAD RECIPES WITH OLIVE OIL
Recipe 1
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #20 of 27

CRISPY PHYLLO

Thanks, A, for the complement and answers. I should have consulted the index, first.

It seems that using shortening in place of butter would give a phyllo thats crispier and flakier. Shortening contains NO water.

I assume that ALL PHYLLO IS ROLLED PAPER THIN.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #21 of 27
Thread Starter 
Yes , when you read a Greek recipe and it requires phyllo is ALWAYS paper thin, unless your taste is different!

But it's like a competition between women in Greece. Which makes the best, thin and crispy phyllo, that's why there is the anecdote :
"Learn how to make a good spinach pie -spanakopitta- with a home made phyllo , if you want to find a husband of some merit "LOL :D

The secret is soda water ;)

I edited my previous post to add the link to the recipe I was telling you about

i will add another one I am certain that I have posted :)
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #22 of 27
Soda water as in sparkling soda water like Schweppes Club Soda, with effervescence I assume. Is it substituted totally for water?

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #23 of 27
Thread Starter 
No!!! You use the soda water while baking the pie!!!!

You spill it over phyllo while baking the spinach pie :)

There is the second recipe but it's a bit extravagant!

Bread Recipe 2
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #24 of 27

Mind Expanding!

:smiles: :smoking: :eek:

Is the soda water poured at the beginning, the middle or the end of the baking time?

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #25 of 27
Thread Starter 
:lol: Welcome to the 2346th Chef Talk International Congress on how to bake crisp phyllo :lol:

Well, you spill very little of soda water as soon as the phyllo starts to get reddish and then 5 minutes before you stop baking :)

You can experiment with that. My grandma, used to use soda water as soon as she has fonished the baking and has taken the pan off the oven and afterwards she covered it with aluminum foil...

It was crispy but not as crispy as I , personally, like it :)
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #26 of 27
To add my 2 cents: Shortening, yuck. So it's olive oil, or clarified butter. (I mean, for phyllo)
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #27 of 27
Suzanne, I was just bein' american!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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