MODERN GREEK COOKING by PANO KARATASSOS

These 100, best-loved recipes served at Chef Pano's award-winning Atlanta restaurant, Kyma, showcase his inspiration: paying homage to the flavours and traditions of Greece, and to the wealth of insight about Greek cooking passed down from his grandmother; his classical French training; and even a touch of his Southern roots.

The 100 dishes are Chef Pano's updated takes on Greek flavour combinations and ingredients. Meze, the longest chapter – a tribute to the importance of these shared dishes – include Spicy Red Pepper Feta Spread; Grilled Eggplant and Walnut Spread; Steamed Mussels with Feta Sauce; and Wild Mushrooms "à la Greque". Entrees showcase seafood in Braised Whole Fish with Tomatoes, Garlic, and Onions and Olive Oil-Poached Cod with Clams and Melted Leeks; as well as meat dishes such as Grilled Lamb Chops with Greek Fries. Recipes for essential ingredients, such as homemade Greek yogurt and pita bread, are also included. Accompanying the dishes are approximately 60 full-colour photographs by renowned food photographer, Francesco Tonelli. Greek wine expert, Sofia Perpera, provides the wine pairings. Hardcover.

Chef Pano Karatassos is the executive chef of Kyma, the country’s most celebrated Greek seafood restaurant. He studied at the Culinary Institute of America and trained under world-renowned chefs Thomas Keller, Jean-Georges Vongerichten, and Eric Ripert. Kyma was named one of the 20 best restaurants in the country by Esquire magazine. He is a member of the prestigious Culinary Institute of America Society of Fellows. Francesco Tonelli is a world-class food photographer whose images grace some of the best-selling cookbooks in the U.S.