2020 finalist for the prestigious Next Generation Indie Book Awards!65 Deliciously Authentic Recipes Straight from Mama’s KitchenMy Big Fat Greek Cookbook is a comprehensive, contemporary overview of Greek food, recipes, and family culture as documented by the son of a Greek immigrant as his mother neared the end of her life. “This Greek eating tragedy has a beginning (appetizer), a middle (main … a beginning (appetizer), a middle (main course), and an end (dessert),” Christos shared. “As my Mama is in her final act, it’s fitting that a quarter of her recipes are desserts. Bon appétit! Kali Orexi! (Insert the sound of breaking plates here . . .)”
This is more than just a list of ingredients or series of steps, of course. It’s filled with simple recipes, gorgeous photographs, traditional meals, memories, and tidbits of information that draw family and friends to Greek tables time and again.
It has everything from iconic egg-lemon sauce to rich soups, sweet pies, and traditional delicacies like rabbit stew and octopus with pasta, accompanied by tales of Greek history and insight into cultural nuances. Recipes include:
- Meatballs (keftedes)
- Lentils (fatkes)
- Stuffed vegetables (gemistra)
- Spinach pie (spanakopita)
- Tzatziki
- Spaghetti with cheese (makaronia me tyri)
- Roast lamb (arni sto fourno)
- Moussaka
- Apple cake (milopita)
- Ride pudding (rizogalo)
- And more!
With stunning photographs throughout and 65 deliciously authentic recipes, this book is a peek into a Greek family that has achieved what so many of us yearn for: a fuller, more meaningful, and joyful life, lived simply and nourished on real, delicious Greek meals that you can access anywhere with this cookbook on hand.more
Nice snapshot of authentic Greek foods. Ingredients could be hard to obtain.
“My Big Fat Greek Cookbook” earns 5/5 Smashed Plates…Opa!
I am a passionate fan of cookbooks and Greek cuisine, so I decided to use my amateur cooking skills with “My Big Fat Greek Cookbook.” First, I have the eBook version, so I greatly appreciate the various links that allow me a better way to navigate directly to the twelve different courses from Appetizers to Desserts and everything in between and from there to the 65 individual “Classic Mediterranean Soul Food” recipes. Suggestion: I would prefer the Contents have the individual recipes linked instead of the courses. There is an Index, but in my ARC it was blank. Next, I want more from my cookbooks. More than a collection of recipes, I want a cultural journey, not just Greek-inspired recipes, but “passed down from generations” recipes. This cookbook does it well, with many of my favorites, one’s on the menu at my favorite Greek restaurant, so I am very pleased with the selection. The journey begins with a “must read” Forward by Angelo Tsarouchas (while the other kids had PB&J, I had “moussaka and dolmades as a snack!“) and My Story by Christos Sourligas with photos and a delightful story about he mother who is the inspiration and it’s her recipes he is sharing with us…to “honor this woman while she was still alive by preserving her priceless recipes so that generations to come could savor her life’s flavors.” And sprinkled throughout are travel-style photos connected to his mother, his family, and their heritage.
Now on to what a cookbook is about…recipes! I chose a couple favorites and set out to feed my inner foodie goddess! I love Spanakopita (spinach pie), so a Savory Pie is up first. As with each recipe the essentials are included: for planning “Prep: 30 min, Bake: 45 min, Ready in: 1 h 15 min, Serves: 10;” next, ingredients For the Crust (I had to research “Italian-style rice.”) and For the Dough (It was helpful to suggest already prepared phyllo dough to support my amateur skills.); then, easy-to-follow, step-by-step directions, and for some recipes, there are Notes, Variations, Extras, Alternative Methods, Bonus, etc.; last, there is a photo, either before or after the recipe, to use as a comparison…I like that. End result? Not bad…tasty! It’ll be a regular treat! The second attempt was a very tasty Pastichio from Minced Meats (For the Meat Filling, I used all ground beef, no veal.), and I can’t wait to try a big favorite Moussaka with ground beef and pork…no veal. Last, I bought a briki pot and made Greek Coffee (ellinikos kafes)! It took a couple of times to get the technique “sort of” right with the “lifts” and “taps,” but practice will make perfect! Missing? I couldn’t find bread recipes…where’s the Pita?
I do love this cookbook…it will be one of my favorite to refer to for something for two, a family gathering, or a holiday celebration. “Bon appétit!`Kali Orexi! Opa! [INSERT the sound of breaking plates here …]”
Great little cookbook. If you would like to learn to cook some Greek food this is a great place to start.