Publisher's Weekly Review
Drawing inspiration from the cuisine of the Greek island Ikaria, one of the five "Blue Zones" known for the longevity of their residents, Kochilas (My Greek Table) gathers an impressive array of recipes packed with vegetables and herbs known for their wellness benefits. While not organized around the seasons, dishes feature seasonal specialties from summery layered two-tomato salad and yogurt cucumber soup to kale and cabbage slaw, an update of a classic Greek winter salad, and butternut squash steaks. Legumes, eggplant, zucchini, and mushrooms are well represented in such dishes as red lentil soup with ginger, chickpea-bulgur stew, lemony giant beans, mushroom red pepper souvlaki, and "eggplant boats" stuffed with bulgur, tomatoes, and basil. Ferry boat spaghetti inventively replaces ground meat with lentils, and vegan moussaka incorporates a bechamel sauce made with aquafaba. Kochilas argues for the anti-inflammatory and auto-immune benefits of "a pantry inspired by Ikaria," and especially lauds dark greens, olive oil, feta cheese, and herbs. Though a list of sources supporting Kochilas's nutritional claims and pairing suggestions for less familiar dishes like jammy braised chestnuts & onions would be helpful, there's no denying the appeal of many of these meals. This unique vegetarian approach inspires. (Mar.)
Booklist Review
It's hard to argue with author, cook, and public television food show host Kochilas' touting of the food of her homeland--the Greek island of Ikaria has been identified as one of our planet's few Blue Zones, boasting citizens with inordinately long lives. Her emphasis here on legumes, olive oil, and other green things has solid scientific and nutritional backing. The 100 photogenically explained dishes have somewhat lengthy instructions and are each appealing individually. Choose from hearty portobello steaks or stuffed eggplant boats for main courses, heirloom carrot fava or roasted carrots as mezzes/appetizers, and garlicky red lentil or yogurt-cucumber soups. Perhaps unsurprisingly for a cookbook of this ilk, there is an abundance of bean recipes that could be paired with the salads and grain dishes she offers. A thoroughly contemporary collection, elegantly presented.
