Modern Greek Cooking features best-loved recipes served at chef Pano's award-winning Atlanta restaurant, Kyma. These recipes represent his inspiration: paying homage to the flavors and traditions of Greece, and to the insight about Greeki cooking passed down from his grandmother; his French training; and even a touch of his Southern roots. Included are recipes for more than 40 meze - small plates meant to be shared - such as spreads, meatballs, and phyllo pastries; more than 30 entrées - from braised meat and fish, lamb, whole fish, and vegetarian dishes; delicious desserts; and foundamental recipes.
Make-ahead tips, servinf suggestions, and variations make it easy for readers to create delicious meals to feed a family or a crowd. Sidebars provide step-by-step guides to making the perfect phyllo pies; prepping whole fish; working dried beans; and cooking with octopus.
In addition, each recipe ia accompanied by Greek wine parings that acquaint readers with the variety and high quality of Greek wines - and a full chapter is devoted to Greek wine history, growing regions, and varietals.
