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Falling Cloudberries: A World of Family Recipes by Tessa Kiros

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Notes about this book

  • Eat Your Books

    See Seattle Tall Poppy's review of this cookbook.

  • FeastsandFestivals on June 22, 2012

    it is very beautiful and very much a personal memoir, somehow though I never seem to cook from it....

  • becmorris on June 10, 2012

    This book changed my life. It is beautiful.

Notes about Recipes in this book

  • Baked amaretti and vin santo plums with mascarpone cream

    • dawnelizabethtaylor on November 20, 2014

      enjoyable but too sweet; will taste and reduce next time...

  • Fried haloumi cheese

    • Melanie on September 27, 2013

      Simple and delicious. No more to say really...

  • Pasta with sardines and fennel

    • dawnelizabethtaylor on November 20, 2014

      we didn't enjoy this recipe - plates left 1/2 full! won't make again.

  • Beef casserole with carrots, onions, and cream

    • dawnelizabethtaylor on February 18, 2015

      Originally I had this marked as a 'favourite' - but, having made three times - I've decided that's it! It was so lacking in flavour - the stock really was bland so that when making the 'sauce' I had to add so much seasoning and the sauce isn't so special... Really I think I could have served a better menu with my 'topside beef'. An easy recipe - yes - I cooked mine in the slow cooker. Full of flavour - definitely not!

  • Chicken with cilantro and spinach rice

    • Zosia on September 25, 2014

      This was a really tasty dish but I had a few problems with the method. The chicken was first fried and then braised but didn't really benefit from either: crisp skin became soggy and the meat didn't pick up the flavour of the braising liquid. I slipped it under the broiler to re-crisp while the rice cooked. Also, I didn't need the additional 2 cups of water for the rice; the remaining braising liquid was enough to cook it perfectly. I would make this again because the rice was so delicious but next time I would either just roast the chicken, or skin it and cook it with the rice.

  • Filo with poached pears and rose petals, pistachio praline, and vanilla ice cream

    • Melanie on September 27, 2013

      Amazing - tastes and looks gorgeous. I used dried rosebuds instead and removed before serving. The poached pears are great by themselves too for a simpler dessert.

  • Spaghettini with peppercorns, anchovies, and lemon

    • dawnelizabethtaylor on November 20, 2014

      tasty due to lemon but peppercorns tasted 'antiseptic'... so, won't use the remaining peppercorns in brine again - and won't make this recipe.

  • Tava (Cypriot baked lamb and potatoes with cumin and tomatoes)

    • redbirdo on October 20, 2013

      This exceeded all my expectations. I used young mutton (as recommended by the butcher) and the result was thoroughly delicious. On top of that the recipe is almost laughably easy to make - chop a few things up and throw everything in a pot. What more could you ask for? I adjusted the timings a bit for cooking in the aga - anything going into the simmering oven needs to be piping hot first, so I put it in the roasting oven for 1/2hr, 2-3hrs in the simmering oven and 15mins uncovered in the roasting oven.

    • micheleK on December 29, 2010

      Delicious. Lamb is tender, and tasty.

  • Cinnamon and cardamom buns

    • Melanie on September 27, 2013

      Tasted great - definitely a recipe worth repeating for a breakfast / brunch or to serve as a not too sweet dessert. Really easy and fun to make and came out of the oven looking pretty good too. Allow sufficient time to make these - dough needs to rise / rest etc. I substituted 2 x7g dry yeast sachets. Keep an eye on the clock, they take about 15-20min in the oven.

  • Lachmajou

    • Melanie on September 27, 2013

      Yum! I made these with a pita bread base instead. The lamb / tomato mixture is delicious.

  • Linguini with asparagus and shrimp

    • dawnelizabethtaylor on November 20, 2014

      cooked diced aubergine then courgettes and added with asparagus. used local 'light' red wine and added cooked 'undefrosted' Greenland prawns - for speed. tasty.

  • Ludi's chicken

    • Jejune on November 04, 2013

      The most fantastic roast chicken I have ever had. A firm family favourite!!

    • dawnelizabethtaylor on November 20, 2014

      it was fine... bit oily, no gravy therefore no marinade flavour. probably won't use this recipe again...

    • TrishaCP on February 02, 2015

      This was a perfectly fine roast chicken dish with lemon and oregano, but it didn't quite reach the heights promised in the recipe notes. I used chicken pieces and a combination of potatoes and turnips since that is what I had on hand. if using pieces, definitely cut the potatoes much smaller so they are finished by the time the chicken is ready.

  • Moussaka

    • Tommelise on September 20, 2011

      This is my favorite recipe for moussaka so far. The spicing is quite subtle, but I think it works very well.

    • Applepie24 on February 15, 2015

      You will also need white wine, and enough store cupboard ingredients to make a bechemel sauce. The tomato sauce is passata. Dried oregano rather than fresh. You will need kitchen paper. Recipe takes a while - at least 90 min.

  • Baked chocolate puddings

    • dawnelizabethtaylor on November 20, 2014

      easy to do and good - warm from oven or chilled - if you like choc puds (my family do!)

  • Finnish meatballs with allspice, sour cream, and lingonberries

    • TrishaCP on March 17, 2014

      The allspice was really lovely here and the meatballs were light and fluffy. I really enjoyed these with lingonberry jam on the side.

  • Yogurt and semolina syrup cake with rose water

    • TrishaCP on July 15, 2013

      The best version of a semolina and syrup cake that I have tried to date. Not only moist, this cake also has a really good rise and crumb. The rosewater is subtle and accented beautifully if you serve the cake with fresh raspberries.

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Reviews about this book

  • Gourmet.com

    ...we were first seduced by the sheer artistry of the book, but a closer read, followed by weeks of testing the very personal collection of recipes, proved that this memoir is a true gift.

    Full review
  • House Beautiful

    An interview with Tessa Kiros about the cookbook.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0740781529
  • ISBN 13 9780740781520
  • Linked ISBNs
  • Published Apr 01 2009
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Andrews McMeel Publishing

Publishers Text

See Tessa Kiros talk about the making of her book. See Video

The New York Times calls Tessa Kiros's work "exuberant and colorful." And that is just what her gem, Falling Cloudberries: A World of Family Recipes, is. The book is full of personal touches and stories. It is a beautiful collection of family anecdotes, history, and traditions all documented with stunning photography, unique illustrations, and a warm dialogue that will simply pull you in.

Falling Cloudberries is a cookbook, but it is also easily a book on World Cultures or Travel because the recipe collections give a unique taste of Finland, Greece, Cyprus, South Africa, and Italy all in one. This is possible because of Kiros's life. She takes us on a global journey of taste and experience with her eclectic compilation of 170 simple and delicious recipes that reflect her world travels, multicultural heritage, family traditions, and amazing cooking combinations.

Taste the world without leaving your kitchen.

  • Destination: delicious. Kiros inspires home cooks with a broad offering of dishes from Finland, Greece, Cyprus, South Africa, and Italy.
  • Recipes are organized by country and are complemented with 185 four-color photographs and gorgeous illustrations. A handy index makes it easy to find specific foods and recipes.
  • The book even has a lovely illustration of the author's family tree, which gives home cooks an inside look at the author's diverse and world-spanning family and their food traditions.
The bold packaging and robust photography are just as inviting as Tessa's tasty dishes.



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