New Greek Cuisine or Lebanese Cuisine

New Greek Cuisine

Author: Jim Botsacos

Before the Livanos family opened Molyvos they wanted to be sure their food hit all the right notes. So they hired gifted chef Jim Botsacos and took him on a tour of the Greek isles, spending many nights dining and cooking in Greek homes. Jim's immersion in Greek cuisine and his own bistro-influenced sensibility made an immediate impression on New York restaurant critics, including Ruth Reichl, whose three-star rave thanked Molyvos for reminding her "how truly wonderful Greek food can be." Now, with The New Greek Cuisine, anyone can "go Greek" with flair. While staying true to tradition, the recipes in The New Greek Cuisine bring everything to the next level by emphasizing ingredients and presentation and intensifying flavors. Home cooks can start small by learning to make marvelous mezes, including mussels with mint or a crustless leek and cheese pie. When it's time to move on to entrees, there are plenty of tasty and satisfying options, from braised lamb shanks with orzo to plank-grilled prawns. Inventively simple sides such as roasted "cracked" potatoes with coriander and red wine, or comforting pastitsio, a Greek macaroni and cheese, could become new family favorites. And no Greek meal would be complete without desserts like semolina cake with yogurt and spoon sweets or easy pinwheel-shaped baklava. Based on staples such as fish, whole grains, and olive oil, Greek food is not only healthy and delicious but offers a welcome break from other overexposed Mediterranean cuisines. And this richly illustrated cookbook by one of the new Greek's most talented practitioners is the perfect way to discover its many delights.

Publishers Weekly

With this satisfying cookbook, Botsacos, the head chef at Manhattan's Molyvos restaurant, translates Greek food for a New World setting without losing authenticity. As is often the case at Greek tables, small dishes dominate: the book begins with mezede plates such as classic Melitzanosalata and a delightful Greek Fava Beans with Arugula, Spring Onions, and Capers; then there are chapters for savory pies (which Botsacos proclaims are "the ultimate finger food"), appetizers-a section that is hard to distinguish from mezedes, but equally full of tempting options-and soups and salads. Restaurant favorites like Aglaia's Moussaka and Chicken Magiritsa are included, though Botsacos gets to stretch his wings a little and adds more unusual recipes such as the Warm Manouri Salad with Baby Beets and Pickled Pearl Onions or Pork Spareribs Marinated in Ouzo and Greek Spices. Much of Botsacos's mix of modern-ancient flavors is quite accessible for those willing to put in the preparation time often required. Still, they are likely to find the effort worthwhile, and if they do not reach quite the culinary heights Botsacos does at Molyvos, his clear guidelines should at least help them bring some fresh Greek flavors to their tables. Color photos not seen by PW. (Oct. 10) Copyright 2006 Reed Business Information.

Library Journal

Botsacos has been chef at the three-star Molvyos since it opened in New York in 1997, offering refined Greek cuisine with an emphasis on impeccably fresh fish dishes. Most of his recipes are for fairly simple, rustic fare, made with the best ingredients and sometimes a slightly lighter touch than the traditional version: Horopita (Wild Greens Pie), Steamed Salmon Wrapped in Grape Leaves with Bulgur Salad, Roasted Lemon-Garlic Chicken. When developing the menu, Botsacos consulted Aglaia Kremezi, the noted authority on Greek cooking, and her influence is evident in a number of the dishes. There are few good cookbooks on Greek cuisine other than the numerous titles by Kremezi (e.g., The Foods of Greece) and Diane Kochilas (e.g., The Glorious Foods of Greece); Botsacos's is recommended for subject collections, as well as for other libraries where restaurant books are popular. Copyright 2006 Reed Business Information.

Interesting book:

Lebanese Cuisine: More Than 200 Simple, Delicious, Authentic Recipes

Author: Madelain Farah

As a young girl, Madelain Farah spent hours watching her mother cook. Capturing her mother's "a pinch of this" technique, she has re-created recipes for everything from Arabic Bread, Lentil Soup, and Eggplant Salad, to Baked Fish with Tahini Sauce, Supreme Lamb Stew with Kibbi, and the classic Cucumber Yogurt Salad.

Internet Book Watch

In Lebanese Cuisine, Madelain Farah offers more than 200 simple to make, ethnically authentic recipes that showcase Lebanese dining for the American kitchen cook. From Shurbat al-Mawzat ma' Kibbi (Meat Soup with Kibbi Balls); Samak Ma' at-Tarature (Fish with Pine Nut Sauce); and Ma'karuni bil-Labm (Spaghetti with Custard Sauce); to Mnazlit Batinjan (Eggplant and Garbanzo Stew); Shisbbarak (Stuffed Lamb Delicacies in Yogurt Sauce); Baqdunia bit-Tahini (Parsley in Tahini Sauce); and Gbraybi (Butter Cookies), Lebanese Cuisine is ideal for family mealtime menus and gourmet dining clubs.

Table of Contents:

Preface	8
Introduction	8
Bread and Bread Dishes	10
Soups	20
Salads	34
Fish	53
Entrees	64
Kibbi	98
Mihshi	116
Rice Dishes	132
Lenten (Vegetarian) Dishes	142
Laban (Yogurt) Dishes	170
Sauces	185
Condiments	192
Desserts and Beverages	204
Suggested Menus	240
Glossary of Arabic Terms	242
Index	246