To purchase Diane’s Books visit her Amazon.com page. Please note some books are only available in English and some only in Greek. Also some were created as special publications and are no longer available. Enjoy browsing through Diane’s excellent collection of exemplary work!

 

 The Country Cooking of Greece

Good food begins in the field. If ever there was a truism that reflects the philosophy and flavors of the Greek country kitchen, that would be it. Filled with an amazing collection of recipes inspired and based on the intimate and personalized handwritten recipe books of men and women from all over the country Diane’s new book offers a great range and variety of recipes deriving from the culinary knowledge of those who live in and love the Greek countryside. Everything from salad to meat and soup to sweet is explored and presented in full color via the amazing photographs taken by V. Stenos. This book is a total must for all Greek cuisine enthusiasts! Chronicle Books, 2012.

 

The Glorious Foods of Greece

This is Diane’s magnum opus and has won the prestigious Jane Grigson IACP award for scholarship. It was also a runner up in the International Awards category.  The Glorious Foods of Greece  takes readers on a lengthy journey through the country’s regional kitchen. The book contains more than 200 recipes and an encyclopedic record of the cuisine and its products from place to place, from island village to mountain hamlet to urban kitchens.William Morrow Publishers, 2001. (In Greek: Publishers: Ellinika Grammata, Athens, Greece)

 

Meze, Small Plates to Savor and Share

Meze, Small Plates to Savor and Share is filled with more than 100 recipes for the best, most delicious small, convivial plates that are a hallmark of Mediterranean, but especially of Greek, cuisine. It includes a chapter on what to drink with Meze. William Morrow Publishers, 2003. (In Greek: Publishers: Minoas, Athens, Greece)

 

 

The Food and Wine of Greece

The Food and Wine of Greece is Diane’s first book and an undisputed classic, filled with the who’s who of Greek recipes, from moussaka to baklava. It’s a must for anyone interested in learning the basics of this healthful cuisine. An entire chapter is devoted to wine.  St. Martin’s Press, 1990.

 

 

 

The Greek Vegetarian

A great book filled with enticing, simple recipes culled from the Mediterranean’s most healthful cuisine. Great ideas for greens, salads, whole grains, beans and more fill the pages of the Greek Vegetarian. The giant beans baked with honey are a classic.   St. Martin’s Press, 1992.

 

 

Aegean Cuisine

Aegean Cuisine is a delightful look at the vibrant, traditional cuisine of the Cyclades and Dodecanese islands. The book contains extensive information on local products and wines and spirits. In English and Greek: KETA publishers, Syros, Greece, 2008.

 

 

Mediterranean Grilling

Here’s Diane’s take on one of the most popular cooking methods, tailor-made for the robust, fresh tastes of the Mediterranean. More than 150 recipes and pictures.  William Morrow Publishers, 2006.

 

 

 

The Northern Greek Wine Roads Cookbook

The Northern Greek Wine Roads Cookbook is a paean to the rustic, delicious fare from Epirus to Thrace, with an emphasis both on traditional and innovative dishes that are based on local ingredients. Every recipe is accompanied by a wine recommendation and there is extensive information on local products.  In English and Greek. Publishers: ENOABE, Salonika, Greece 2008.

 

 

Mastiha Cuisine: More than 150 Recipes for the World’s Most Seductive Spice 

Mastiha is the Mediterranean’s most beguiling spice. It comes from the crystal resin of a tree that flourishes on the island of Chios and it has been renowned for its aroma and therapeutic value since antiquity. In this gorgeous book, Diane explores the multifaceted uses for this ancient spice, in recipes that span the entire Mediterranean.  Photography: Vassilis Stenos. Publishers: Mastihashop , 2007.

 

Against the Grain: More than 150 Good-Carb Mediterranean Recipes

Against the Grain is a low-carb Mediterranean cookbook that draws on the region’s healthful, natural cuisine for inspiration. Filled with excellent recipes that won’t break the scale!  William Morrow Publishers, 2005.

 

 

 

 

Hortomania (in Greek)

Hortomania, roughly translated, means “vegetable mania”. This book, in Greek, is a testament to eating right, the Mediterranean way, with an emphasis on vegetables, legumes, and greens culled from the rich tapestry of Greek and Mediterranean cooking. You’ll find dozens of classic and modern Greek vegetarian dishes as well as a host of other dishes from all around the Mediterranean, dishes both familiar and unique, but all healthful, easy and accessible to the everyday cook. Photography: Vassilis Stenos  Publishers: Ellinika Grammata.

 

Varoulko: Flavors, Aromas, and Recipes (in Greek)

Diane Kochilas teamed up with Greece’s top chef, Lefteris Lazarou of Varoulko Restaurant in Athens, to record his highly regarded and internationally acclaimed seafood cuisine. The book is a paean to one of the country’s most ingenious chefs, with recipes aimed at the home cook and images of life in the kitchen of one of the country’s best-known restaurants. Photography by Vassilis Stenos. Food Styling: Dawn Brown Design: k2design, Athens. In Greek only. Publisher: Ellinika Grammata, Athens, Greece.

 

Street Food (in Greek)

This book is really a visual essay on the foods that enliven Greece’s urban and village streets, with a brief essay by Diane Kochilas on the tradition of street food in Greece and photography by Ilias Bourgiotis.

Publisher: Motibo, Athens, Greece.

 

 

Alpha to Omega, The Encyvlopedia of Greek Cooking (in Greek)

This massive 12-volume encyclopedia was published in 2007 and 2008 by The Lambrakis News Organization. It is in Greek only.  Photography: Vassilis Stenos. Currently not available.

 

 

 

Classic, Iconoclastic Kerasma! (in Greek)

Classic, Iconoclastic, Kerasma!, a collection of more than 75 recipes by Diane Kochilas and by chefs around the world, is a tribute to the timelessness, adaptability, versatility, and universal appeal of Greek Cuisine. The book is a publication of the Hellenic Foreign Trade Board, under the auspices of the Kerasma campaign for the promotion of Greek food and wine abroad. Photography: Vassilis Stenos. Food Styling: Dawn Brown. Design: k2design, Athens Publisher: HEPO, Athens, Greece.

For more information, visit www.kerasma.com

 

4 Epohes (in Greek)

This book, in Greek, is a seasonal exploration of great food from all around the Mediterranean. The title translates : Four Seasons, Great Cooking. Many of the essays and recipes first appeared in Diane Kochilas’s weekly column for the Greek newspaper, Ta Nea. Publisher: Livanis, Athens, Greece.