Country Cooking of Greece

Start Date
Recorded :
Tue Oct 2 at 07:00 pm EDT
Subject Area
Subject Area:
Meets For
Meets For:
1Session(s)
Languages
Language:
English
Free Public
This class is Recorded
About This Class
Languages
Language
English
Certifications
Certifications
No records
Description
Greek country cooking is a paradigm for delicious, healthy, real, and simple food. The Greek kitchen boasts more main course vegetable dishes than almost any other cuisine in the Mediterranean. Many of these dishes have that elusive "craveability" factor, the ingredients and techniques that make for vegetables so luscious and comforting that even kids love them.

My own experiences in the Greek country kitchen are rooted in my childhood memories and then, later, on the months I spend every year on Ikaria, a remote island in the eastern Aegean where my family is from and that happens ...See All
Learning Intrest
About This Class
Class Details and Calendar
Class Details
  • Recorded :
    Tue Oct 2 at 07:00 pm EDT
  • Total :
    1 Session(s)
  • Remaining :
    0 Session(s)
  • Max attendees :
    5,000
  • Currently Enrolled
    109
Class Schedule
Session Name
Start Date
Country Cooking of Greece
60 Minute Session
Tue Oct 2 at 06:00 pm EDT
About Creator
Diane Kochilas is one of the foremost authorities on Greek cuisine in the world. She is the author of 17 books on Greek cuisine, including the forthcoming Country Cooking of Greece (Chronicle, 2012) and Glorious Foods of Greece, which won an IACP award. Diane appears regularly on American television, including Throwdown with Bobby Flay, Bizarre Foods, Food(ography), PBS News Hour, and Anderson Cooper 360, and her writings appear in major international media outlets, including the Washington Post, Dow Jones wire, Food & Wine, Gourmet Live, and zesterdaily.com. Diane is on the forefront of bringing healthy, delicious Greek cuisine to a wide mainstream American audience. She works with Harvard, Yale, and UMass Amherst dining services, developing healthy options for the universities’ dining halls and retail outlets. She is also consulting chef at Boukiés and Pylos restaurants in New York City, as well as at other restaurants around the country, including Axia (NJ) and Avli (Chicago). She developed the menu for Volos, Toronto’s premier Greek restaurant, and consulted for the Hellenic Gourmet shop at the Athens airport. Currently, she is hosting a TV Cooking Show of her own called Mom, What’s For Dinner Tonight (in Greek) for Sigma, Cyprus’s largest TV station. Diane is founder of GreekFoodTV, a webTV venture, and of the Glorious Greek Kitchen cooking school on her native Greek island, Ikaria, which is one of the world’s Blue Zones. Her deep knowledge of Greek food, combined with her infectious passion for teaching Americans how to cook this simple, delicious, healthful cuisine at home – and in the process “catch” the Greek love of life – make her an ideal speaker for groups large and small.
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