Review by Booklist Review
The title tells all: Stone's (Cooking for Artists, 2015) emphasis on the best and simplest of ingredients defines her cooking philosophy. Highly cognizant of those must-have pantry lists and recipes that consume multiple pages, Stone also knows that that most home chefs don't have the time, inclination, or huge wallet to stock up and cook for hours. She starts by itemizing six ingredients (sea/kosher salt, Greek extra virgin olive oil, lemons, butter, feta, and canned tomatoes) along with spices, herbs, nuts, and seeds that she recommends, featuring helpful commentary like "avoid feta made with cow's milk." The nearly 100 recipes carry out her promise, all with top-quality color photographs--shaved fennel with golden raisins and pistachio dressing, Santorini dogs, latkes, halvah. Her experience as chef/owner at the Museum of Modern Art's PS2 café, her time spent in New York City bodegas and corner stores, and her dedication to homey tastes will help endear this Greek-Mediterranean collection to generations of cooks.
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
In her latest collection of simple yet satisfying dishes, chef Stone (Cooking for Artists) shares more than 80 recipes "from different avenues of my life" that have influenced her cooking. Inspired by her yiayia (the Greek term for grandmother) and summer trips to Greece, the bulk of the dishes she shares are Greek staples--such as tzatziki and crispy octopus with oregano--but there are also unexpected selections such as latkes (a nod to her father's Jewish heritage) and egg noodles with grated tomatoes and lemon zest (a creation of her partner, Alex). Throughout, Stone shares heartfelt anecdotes and cultural context: she recalls that koulourakia me tahini (tahini biscuits) is one of the "most revered recipes" her yiayia taught her, and then continues to explain that the biscuits are sometimes eaten during Lent when dairy and meat are prohibited. For home cooks who detest searching for hard-to-find ingredients, she encourages making substitutions based on availability and preference ("it's OK not to have all the right ingredients"); her spigarello (an Italian heirloom broccoli rabe) with olive oil and lemon, for instance, is just as delicious made with Swiss chard, and while the olive oil--poached fish combines a sampling of her favorite ingredients, she suggests infusing the oil with different herbs and spices. Fans of Mediterranean cuisine will find a lot to like. Agent: Kari Stuart, ICM Partners. (Sept.)
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Review by Library Journal Review
In her newest cookbook, Stone (Cooking for Artists) explores her Greek heritage. She starts by filling the pantry with standards like feta and extra virgin olive oil. Interspersed between the recipes are remembrances of her career in cooking, along with color photos. Stone's recipes aren't only Greek; they also include Persian dishes that take on a Greek touch (sabzi khardan, a side dish of herbs and feta; Persian figs with cardamom and rosewater). Other entries include a handy recipe for tzatziki; fasolada (a traditional Greek white bean stew); kounoupidi yiahni (braised cauliflower with tomatoes and olive oil); and papparadelle with chickpeas, lemon, and toasted walnuts. There are even Greek French fries. Portokalopita syrup-soaked orange phyllo cake pudding rounds things out for dessert. Stone's recipes are fairly simple and straightforward, and the beautiful photographs of her family and each recipe add a personal touch. VERDICT This is an interesting resource full of unique dishes. Home cooks who want to add some Greek flair to their cooking and libraries looking to complement other Greek cookbooks in their collection will find plenty of inspiration.--Barbara Kundanis, Longmont P.L., CO
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