A La Grecque
This edition is in American measurements. Simple, fresh, and full of flavor, this is Greek food at its best. The Greek table is a place of sharing. It reflects the yearly cycle of the garden, the loving preparation of fresh produce, and, most importantly, the offering of friendship and hospitality. For À La Grecque, Pam Talimanidis has gathered both traditional and modern Greek recipes that showcase the simplicity and flavors of the cuisine. Inspired by her husband Kosta’s Greek heritage and the years spent in his home village of Polypetron learning about cooking from his formidable mother, Talimanidis has created stylish yet homey dishes with the Greek and Mediterranean flavors, herbs, and spices that we love to eat. Offerings include Oven-Baked Flathead with Potatoes, Tomatoes and Onion Drizzled with Oil, or Braised Chicken with Fresh Green Olives, Lemon, and Saffron. Learn the art of making taramasalata, tzatziki, dolmades, stuffing peppers with feta, and other delicious meze. There are fresh salads and warm salads, Prawns with Okra, Lamb Keftethes, and delectable desserts like the Fig, Prune, and Mascarpone Tart or Semolina Halvas Smothered in Ground Cinnamon. With charming personal stories and spectacular photography of the dishes, À La Grecque will have you yearning for the food, people, and places of the Mediterranean. From the Hardcover edition.
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½ cup ½ teaspoon 125 ml extra Avgolemono baking tray beans boil bread capsicums casserole caster sugar chargrilled chicken clingfilm cloves cloves garlic combine cooking corn oil dessert diced dish dolmades dough drizzle dukkah egg yolks eggplant extra virgin olive feta cheese finely chopped fish flavour fresh freshly ground black fridge g caster garlic gently Grecque Greece Greek ground black pepper heavy-based saucepan kalamari Kosta lamb large saucepan leave to cool lemon juice lower the heat mascarpone meat milk minutes mixing bowl ml extra virgin mussels onions ouzo oven to 180ºC parsley pastry peeled plain flour potatoes Preheat the oven recipe Remove restaurant rice ripe tomatoes roast saganaki salad salt and pepper sauce saucepan sauté seeds serve Serves4 sliced soup souvlaki spinach spoon sprinkle stir sweet syrup tablespoons Taramosalata teaspoon teaspoon salt tsoureki Tzatziki unsalted butter vegetables village virgin olive oil Whisk whiz yoghurt yufka zucchini