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Moving beyond familiar rustic, old-fashioned Greek fare are the delicious and unique offerings of premier chef, Pano Karatassos, tailored for the home cook.
These 100 best-loved recipes served at Chef Pano s award-winning Atlanta restaurant, Kyma, showcase his inspiration: paying homage to the flavors and traditions of Greece, and to the wealth of insight about Greek cooking passed down from his grandmother; his classical French training, and even a touch of his Southern roots.
The 100 dishes are Chef Pano s updated takes on Greek flavor combinations and ingredients. Meze include Spicy Red Pepper Feta Spread; Grilled Eggplant and Walnut Spread; Steamed Mussels with Feta Sauce; Braised Octopus with Pasta and Tomato Sauce; and Lamb Phyllo Spirals. Entrees showcase seafood in Braised Whole Fish with Tomatoes, Garlic, and Onions and Olive Oil Poached Cod with Clams and Melted Leeks; as well as meat dishes such as Grilled Lamb Chops with Greek Fries. Manouri Cheese Panna Cotta, Semolina Custard and Blueberry Phyllo Pies, and Hazelnut Baklava Sundaes are among the desserts. Accompanying the dishes are approximately 60 full-color photographs by renowned food photographer Francesco Tonelli. Greek wine expert Sofia Perpera provides the wine pairings.
These 100 best-loved recipes served at Chef Pano s award-winning Atlanta restaurant, Kyma, showcase his inspiration: paying homage to the flavors and traditions of Greece, and to the wealth of insight about Greek cooking passed down from his grandmother; his classical French training, and even a touch of his Southern roots.
The 100 dishes are Chef Pano s updated takes on Greek flavor combinations and ingredients. Meze include Spicy Red Pepper Feta Spread; Grilled Eggplant and Walnut Spread; Steamed Mussels with Feta Sauce; Braised Octopus with Pasta and Tomato Sauce; and Lamb Phyllo Spirals. Entrees showcase seafood in Braised Whole Fish with Tomatoes, Garlic, and Onions and Olive Oil Poached Cod with Clams and Melted Leeks; as well as meat dishes such as Grilled Lamb Chops with Greek Fries. Manouri Cheese Panna Cotta, Semolina Custard and Blueberry Phyllo Pies, and Hazelnut Baklava Sundaes are among the desserts. Accompanying the dishes are approximately 60 full-color photographs by renowned food photographer Francesco Tonelli. Greek wine expert Sofia Perpera provides the wine pairings.
"Pano Karatossos, Sr., is one of America s greatest restaurateurs and practically put Atlanta on the gastro-map with his restaurants, which includes the wonderful Kyma, where his son, Pano, Jr., oversees the kitchen. From that long-lived respect for Greek cookery comes the latter Pano s excellent new cookbook that goes way beyond the clichés of Greek food as found in America." Forbes
"Flipping through the pages of Pano Karatassos's Modern Greek Cooking: 100 Recipes for Meze, Entrées, and Desserts...will make you feel like you're about to jet-set to Greece. It's packed with old-fashioned Greek recipes that are home-cook friendly." Popsugar
"Flipping through the pages of Pano Karatassos's Modern Greek Cooking: 100 Recipes for Meze, Entrées, and Desserts...will make you feel like you're about to jet-set to Greece. It's packed with old-fashioned Greek recipes that are home-cook friendly." Popsugar