by Nikos Ligidakis
Available for pre-orders only
Estimated release date, May 2019
Order now and receive a collectors copy, signed and numbered by the author
This is more than a cookbook – It is about food for a lifetime.
There are over two-hundred original recipes in this unique book, each carefully crafted for those who are eating healthy diets such as elimination, gluten-free, vegetarian, vegan and much more. Included in this book is the nutritional information of each ingredient used, calorie-counts for the main ingredients of each recipe, information about flavors and textures of foods and various cooking techniques to intensify the flavors. I have also included some fascinating historical facts about several foods, especially the ancient grains. In the past decade, there has been positive changes in the way we eat. The consumers’ demands for transparency about ingredients and sources are helping determine what you’ll find in grocery stores and restaurants. Even fast food restaurants are adapting to changes and the major supermarkets are increasing stocking healthy foods. The health food markets are no longer little stores in the neighborhood shopping center but have become giant food chains, and home cooking is making a comeback. All this is happening because of knowledge. Knowledge is what gives us the power to demand the freshest and cleanest foods.
I believe that knowing our history, gives us a unique perspective of the future. My historical perspective about the evolution of foods helps me to understand that the path of the culinary future is moving towards plant-based protein and fiber. I also believe that more and more people today are seeking foods to benefit both our body and planet. Foods that come from plants adaptive to almost any altitude and any temperate climate can thrive in places where the water supplies are low and there are no frequent rainfalls.
The word “superfood” is thrown around loosely nowadays to describe an item that is healthy for you. I am a skeptic when it comes to fancy labels, especially in foods; therefore, I created a list of what I think deserves the be labeled “superfood.”
I never thought I would be writing another cookbook. However, this is not just a cookbook. My goals of developing this book were to provide the reader with information about all ingredients used for my recipes and the hidden dangers of using packaged foods or frequently eating out. When I was doing cooking classes or training interns out of culinary schools, my goals have always been to educate potential chefs about the chemistry of foods, encourage them to create their style of cooking and to respect the quality and wholesomeness of the food they serve. Furthermore, learn how to simplify their cooking process and not to be intimidated by various unnecessary fancy terminologies some chiefs use. In this book, my goals remain the same; learn how to create new tastes, simplify your cooking process, and above all to recognize that the paramount step to every chef’s success is the use of quality ingredients.
There is abundant information in this book to help you with your cooking and to follow a healthy diet without compromising the taste. And, because the best diet is the one that allows for the occasional indulgence to celebrate life’s memorable moments, included in this book are recipes from the past; some of my signature dishes and celebrated desserts.
About the author
Legendary chef Nikos Ligidakis demonstrates in his books his priceless culinary knowledge. His passion for the culinary arts spills over onto every page of his extraordinary books. Each recipe he creates brings forth a taste that the culinary artist has brought to life with creative eyes and clever hands.
Nikos Ligidakis gained national acclaim for combining the full tantalizing flavors of the Mediterranean region with imaginative presentation. His success is credited to the fact that he has created a cuisine that is once both exotic and familiar. “My concept about cooking is about quality and simplicity,” says the chef. Nikos has been lauded in virtually every print publication in the greater Phoenix area, and in many national ones as well. He has been profiled numerous times on all of the valley’s television stations and has received awards for both his cooking and charity work.