the appetizer:

Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."

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Greek Cuisine  

Greek Cuisine

The New Classics

For most people, Greece conjures up images of sunlight, a zest for life, and the simple appreciation of good food. In this superbly illustrated collection, exciting new chef Peter Conistis presents the best and most delicious of Greek regional cuisine ó all with a contemporary twist. Here you'll find the earthy marrying of flavor and aroma, the crisp tang of traditional seasonings, and the freshest ingredients drawn from the land and the sea.

"Greek Cuisine: The New Classics" updates many familiar favorites—such as Moussaka of Eggplant, Seared Scallops and Taramasalata, Pastichio of Tomato Noodles, Lamb and Smoked Eggplant, and Chocolate Fig Baklava—as well as delicious dishes inspired by the cooking found in small villages and towns throughout Greece. This is the perfect introduction to a great Mediterranean cuisine.

Peter Conistis ran the highly successful Cosmos and Eleni's restaurants in Sydney. Peter is an expert speaker on Greek food, a cooking teacher, and a guest chef and writer for various publications. He hosts an international Gourmet Safari to The Greek Islands in mid-September every year. Peter was invited to cook for the Athens Olympic Committee for their Gala Dinner to commemorate the opening of the 2004 Olympic Games held in Greece.

Peter opened the Omega Restaurant in 2004 and received the prestigious 'best new restaurant' award along with two hats from the Sydney Morning Herald—Good Food Guide 2005 edition.


Greek Cuisine: The New Classics
by Peter Conistis
Illustrated by Skye Rogers
Ten Speed Press, 1994
ISBN: 0-89815-646-7



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This page modified January 2007