Thanks to this site which is, as usual, not actually depicting the actual pile of cookbooks which I am about to write about.The place this time is not in the U.S. but Greece. Hence the book is entitled Food From Many Greek Kitchens. Authored by one of the best cookbook authors ever -- Tessa Kiros of Falling Cloudberries fame (a cookbook I reviewed here) -- this is another Andrews McMeel production, lavish with photographs and with a range of recipes from -- yes, I said it already -- Greece. The book is filled with that blue sky, tealish color I associate with Greece. And recipes as obvious as dolmades and loads of versions of lamb, and things I admit to never having heard of before. What was most nostalgic for me was actually a recipe for saganaki -- cheese, fried and then set on fire with a bit of brandy (or some such thing) -- which I think of whenever I think of Greek town in Chicago and graduate school. I may indeed some day make it. Meanwhile, though, I will think about those small, occasional, moments of triumph and the sound of OOMPAH in deep male, apparently Greek voices, in Chicago -- with ouzo. Alas, though, this is not my favorite of Kiros' cookbooks. Beautiful pictures -- but fewer tempting recipes. But it certainly offered a trip down an imaginary memory lane. Not to mention as trip down a fantasy future trip to Greece.
Among the many Greek foods I like beyond saganaki are all sorts of lamb with lemon (yes, I like it with artichokes), various things one can do with phyllo, and spanikopita -- which I get almost every time I have the opportunity.I have not made anything even approaching spinach pie in years. I did once make grape leaves as a result of a cooking class -- whcih were dandy -- though I am not sure they rose to the level of dolmades. (I described the excitement here in 2007.) And I even have tried a few recipes by a Greek (or Greek American) friend of mine.
For general stuff on greek cuisine, try here or try here for an interview with the cookbook author. And, in case you are in a cooking mood, even though the recipe is from a different cookbbook by Kiros, you might enjoy clicking here.