Bierlien Christopher - My Greek table: authentic flavors and modern home cooking from my kitchen to yours

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DIANE KOCHILAS, celebrity chef, award-winning cookbook author, and cooking school owner, has been at the forefront of bringing healthy, delicious Greek cuisine to a wide international audience for many years. She is the host and co-executive producer of My Greek Table, a 13-part cooking-travel series about Greece and Greek cuisine airing nationally on Public Television. She runs the Glorious Greek Cooking School on her native island, Ikaria. You can sign up for author updates here.

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MY
GREEK
TABLE

Authentic Flavors and Modern Home Cooking from My Kitchen to Yours

DIANE KOCHILAS

Food Photography by Vasilis Stenos

Atmospheric Photography by Christopher Bierlien

Food Styling by Carolina Doriti

For Kyveli and Yiorgo

MY GREEK TABLE. Copyright 2018 by Diane Kochilas.

All rights reserved.

For information, address St. Martins Press, 175 Fifth Avenue, New York, N.Y. 10010.

www.stmartins.com

FOOD PHOTOGRAPHY BY VASILIS STENOS

ATMOSPHERIC PHOTOGRAPHY BY CHRISTOPHER BIERLIEN

FOOD STYLING BY CAROLINA DORITI

ENDPAPER TILE DESIGN COURTESY OF KYVELI ZOI STENOS

DESIGN BY JAN DEREVJANIK

Library of Congress Cataloging-in-Publication Data

Names: Kochilas, Diane, author.

Title: My Greek table : authentic flavors and modern home cooking from my kitchen to yours / Diane Kochilas ; food photography by Vasilis Stenos.

Description: First edition: December 2018. | New York : St. Martins

Griffin, 2018. | Includes index.

Identifiers: LCCN 2018026435| ISBN 9781250166371 (paper over board) | ISBN 9781250166388 (ebook)

Subjects: LCSH: Cooking, Greek. | CookingGreece. | LCGFT: Cookbooks.

Classification: LCC TX723.5.G8 K5955 2018 | DDC 641.59495dc23

LC record available at https://lccn.loc.gov/2018026435

eISBN 978-1-250-16638-8

Our eBooks may be purchased in bulk for promotional, educational, or business use. Please contact the Macmillan Corporate and Premium Sales Department at 1-800-221-7945, extension. 5442, or by e-mail at .

First Edition: December 2018

ALSO BY DIANE KOCHILAS

The Food and Wine of Greece

Ikaria: Lessons on Food, Life and Longevity from the Greek Island Where People Forget to Die

The Greek Vegetarian

I OWE A DEBT OF GRATITUDE, MUCH MORE THAN ILL EVER BE ABLE TO REPAY BY AN INVITATION to my Greek table, to many people for many things over the years, although Lord knows Ive cooked for them time and again and have been grateful for every shared meal with friends and colleagues.

My Greek Table, this book, evolved out of My Greek Table, the public television series that debuted in 2017 across the United States. It was a labor of love to produce and host, and a lifelong dream come to fruition. The project began on a wintry day about three years ago, when Matt Cohen, friend and coproducer, and I met at Molyvos, New York Greek restaurant, and agreed to work together to create a show that would pay homage to my adopted country and ancestral land, Greece. Without the trust, faith, and commitment by the whole team at Maryland Public Television, our presenting station, none of this would have been possible. I specifically want to thank Larry Unger, Steven Schupak, Jay Parik, and Stuart Kazanow for supporting the show from its inception. Special thanks to production manager Gwenn Williams for always calling the shots like they are. Thank you to Juliette Dannibale for directing a great show and making it all fun, and to director of photography Chris Bierlien, aka Man of Iron, who was gracious enough to let us use some of the many seductive images of Greece he shot while we were on location. Thanks, too, of course, to Richard Dallett, for his expert eyes as DP during the second half of our filming. To our entire crew, including Andreas Economakis, Gabriel Loukeris, Carolina Doriti, Daphne Garcia, Vasili Parasamlis, Christina Panagopoulou, Vasilis Athanassas, and everyone else who shared our long days with such good spirits and excitement, it was a pleasure for which I will always be grateful. Special thanks to Ryan Kollmorgen, as well as to John Pappalardo, Dave Elphick, and Cameron Shipmen, for the countless hours they spent in the editing room stitching together all our amazing footage from Greece.

Many of the recipes in this book were collected on my travels for the show and over the years, but some were created either in my home kitchen or at the stoves of Committee, the meze restaurant in Boston Ive been a part of since it first opened in 2014. To managing partner Demetris Tsolakis, chef de cuisine and fellow bull Theo Tsillipanos, and executive chef Jerry Pablo, thanks for always welcoming my ideas and helping to bring them to a delicious end. I owe a debt of gratitude to the myriad cooks and food artisans who shared their kitchens and recipes with me for both the TV series and the book.