Chef Pano Karatassos has been in the hospitality industry for more than a quarter century, but he’ll wade into new territory this fall with publication of his debut cookbook.
Karatassos, who has served as the executive chef at Kyma in Buckhead since 2001 after stints at acclaimed eateries including The French Laundry, Le Bernardin and Jean-Georges, will release “Modern Greek Cooking: 100 Recipes for Meze, Main Dishes and Desserts” this September through Rizzoli New York.
The Greek-inspired cookbook will feature modern versions of recipes that Karatassos grew up cooking with his family, including items from Kyma’s menu (His father is Pano Karatassos, founder and CEO of the Buckhead Life Restaurant Group, which owns Kyma in addition to several other metro Atlanta restaurants including Atlanta Fish Market, Buckhead Diner and Pricci).
“Modern Greek Cooking is inspired by the food I grew up cooking and have crafted over the years of my career,” says Karatassos said in a press release. “I looked back on my Yiayia’s cooking lessons and the menu development of Kyma for inspiration. I’m excited to share Greek cooking with the at-home cook, as it’s a look and taste into my passion.”
Each recipe in the cookbook will be paired with a Greek wine or grape recommendation for pairing from Karatassos’ cousin and wine expert Sofia Perpera. Karatassos will also launch a line of Greek-imported authentic olive oils and honey.
AJC food editor Ligaya Figueras tagged along during a photo shoot with Karatassos at Kyma in early 2017, when he first announced plans for the cookbook.
““It is being written in the most simplest of ways,” Karatassos told Figueras. “We picked dishes and recipes you can make in a very conventional kitchen and with very conventional tools. We’re taking the time to rework recipes so they can be followed by the home cook.”
Watch video of Karatassos discussing the book: