Although I’ve traveled through parts of Europe, I’ve yet to make it to Greece.
(Cue melancholy violin music now.)
Yes, the white-washed buildings and mesmerizing blue sea there have yet to be explored.
Until I finally do journey there, I have to content myself with getting my fill of Greek food at Bay Area restaurants. Or by making it, myself.
Thankfully, Diane Kochilas’ new cookbook, “The Country Cooking of Greece” (Chronicle Books), makes that part easy. The cookbook, of which I received a review copy, is the latest by Kochilas, who has written 18 other books specializing in Greek cuisine.
The 200 recipes spotlight Greek country cooking, full of nutritious greens, whole grains and the bounty of the Mediterranean Sea.
“Northern Greek Braised Pork and Leeks” is a classic dish made all over northern Greece that’s a favorite Sunday repast.