| But his book has not only taught generations of Greek folks, traditional cooking but also helped them learn a fair deal of hybrid dishes, combining the best of Greek cuisine with that of Western European cuisine.
A lot of his dishes had a distinct French touch to them especially the sauces and their methods of preparation. He preferred butter to olive oil and more elaborate sauces to bare dishes and paid special attention to presentation which is quite contradictory to traditional Greek cooking which is simpler in nature.
He is well known for transforming two of the most famous Greek dishes, moussaka usually made with eggplant and ground meat and pastitsio which is essentially pasta and ground meat. People saw a certain kind of sophistication in his recipes.
Many chefs tried to imitate his techniques in an attempt to attract an international audience. While for some, he is almost a God like figure, the ultimate authority as far as Greek food is concerned and the epitome of all that tastes good, others hold him responsible for diluting and corrupting traditional Greek cooking and creating a class based system where his French influenced creations were for the affluent classes and traditional simple Greek cooking was more for the lower class.
Either which way, few do not recognize this name that has today become synonymous with Greek food. Almost fifty years after his death and about a hundred years after the first publication of his cookbook in Greek, the effects of his atypical culinary ideas and theories are still constantly being felt in Greece.
Photograph from www.greekshops.com |
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