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Country Cooking of Greece, Greek Food Tv, Diane Kochilas

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Published on Jan 27, 2012

Welcome to what I hope will be an enticing journey through Greece, one that inevitably ends around a table. Actually, what I am presenting here is a glimpse behind the scenes of my upcoming book, The Country Cooking of Greece. It was really an honor to have been asked by Chronicle Books to write the Greek tome for what has turned into an award-winning series. For me, that was yet another sign that Greek cuisine in the United States was finely being given its due and finally being embraced by the mainstream. The Country Cooking of Greece will be out in the fall of 2012, and in it I look at the simple, delicious, healthy foods that are still the mainstay of life in the Greek countryside today. But before the publication of any book, especially a cookbook, which is complicated and multifaceted, there is the process, the road the author takes to get her to those first bound galleys. I thought it would be fun to take readers on a parallel journey, into what went into the making of the book. So starting now, and running through its publication in November, 2012, I will serve forth what I like to think of as a "poikilia" a meze platter of behind-the-scenes tidbits that I hope will eventually entice you to sit down for the full-course meal, the book itself. I'll share recipes that never made it in for all sorts of reasons, text that I had to cut because of space limitations, photos of places, people, and dishes that we had to nix because they just couldn't all fit, manuscript pages that were edited, cut, slashed, commented on, and filled with queries, and so much more. Mostly, I'll share with you the labor of love, from inception and fruition, which brought The Country Cooking of Greece to life.

Here is one more glimpse at the adventures leading to the Country Cooking of Greece (Chronicle Books 2012): One of my favorite farmers and a spearheading figure in the organic movement in Greece, is Alexandra Valopetropoulou, whose farm is just 45 minutes from downtown Athens. She is but one of many passionate artisans working the field, the vine, the table and more all over Greece.

Look out for our next photo album! One of the first chapters in the Country Cooking of Greece is a small one called the Greek Touch: Rusks. Rusks, or paximadia, as they are called in Greek, are one of the ancient foods that still define Greek cooking today. This ultimate peasant treat, a twice-baked...

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