Atlanta acclaimed chef Pano I. Karatassos’s first cookbook, Modern Greek Cooking: 100 Recipes for Meze, Entrees and Desserts (Rizzoli New York, $37.50), debuted in September. It features more than 200 pages of recipes that takes readers on a Greek culinary journey and celebrates the Karatassos’ family heritage and culinary influence.
The 100 recipes within the book include meze recipes like Roasted Beet Salad with Manouri Cream and Buttered Walnuts, Pickled White Octopus in a Jar made with Georgia’s sweet Vidalia onions; entrees such as Pan-roasted Skate with Lentils, and Caramelized Fennel with Sour Pasta Pearls; and desserts like Creamy Rice Pudding with Candied Figs, and Baklava. These and more are the recipes that have helped shape the menu at Kyma, Buckhead Life Group’s award-winning restaurant in Atlanta where Karatassos has served as executive chef.
The book also includes a guide to basic recipe components like garlic confit and homemade Greek yogurt. It also features 60 full-color photographs by renowned food photographer Francesco Tonelli, and Greek wine expert Sofia Perpera provides wine pairings.
Chef Karatassos will host cookbook events around metro Atlanta and in New York City and Washington, D.C. to promote the cookbook. Go to chefpano.com for dates and details or follow @chefpano on Instagram.
Note: GRA members and other in Georgia’s restaurant community are always publishing new cookbooks. If you have a cookbook you’d like us to know about, email editor@restaurantinformer.com and we may feature it in an upcoming issue.
