The Ikaria Way, by Diane Kochilas is a collection of contemporary recipes inspired by the traditions of the Greek island, Ikaria, known for the longevity of its population. With the goal of providing a template for cooking like an Ikarian in a global world, Kochilas emphasizes plant-based recipes but includes eggs, cheese, honey, and yogurt. Her recipes call for unprocessed ingredients and focus on seasonal vegetables and herbs, legumes, grains, garlic, nuts and olive oil.
The recipes range from meze like heirloom carrot fava to main courses such as eggplant boats stuffed with bulgur, tomatoes, and basil. Whole chapters are devoted to salads, soups, legumes, grains, and drinks. Some of the notable recipes include mung bean soup with zucchini and kale, lemony giant beans with mustard and dill, whole wheat pasta with mushrooms and chestnuts, and roasted apple-tahini smoothie with cinnamon and sesame seeds.
Each recipe features an introduction giving the background of the dish, importance to health, and tips for its preparation, serving size, list of ingredients, step by step instructions, and sometimes variations including suggestions for vegan options. The book is filled with beautiful color photographs of completed dishes but not every recipe has one. The ingredient list is usually long and may include hard to find entries but the instructions are clear and easy to follow.
The Ikaria Way is more than just a cookbook. It is also a dive into the lifestyle, culture and traditions of Ikaria that have made the island an exceptional home for its inhabitants. Kochilas shares anecdotes from her life on the island and includes many stunning full color photographs of picturesque scenes there. Her chatty, personal style of writing draws the reader into her experiences living and cooking on the island which results in a feast for the soul as well as for the body.
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