Kochilas is an award-winning author of 18 books on Greek and Mediterranean cuisine. Her latest book is My Greek Table, Authentic Flavors and Modern Home Cooking from My Kitchen to Yours (St. Martin’s Press, December 2018). Her book before that, Ikaria: Lessons on Food, Life and Longevity from the Greek Island Where People Forget to Die, won the 2015 Books for a Better Life award by the MS Society as well as the prestigious IACP award Best Cookbook award in the International Category. The book was also long-listed for an Art of Eating award.
The book before IKARIA, Country Cooking of Greece (Chronicle, 2012), was hailed by the New York Times as one of the 100 best books of 2012 and by virtual gourmet, John Mariani, as Diane’s “masterpiece.” Another time, Glorious Foods of Greece (William Morrow), won the prestigious IACP Jane Grigson prize for excellence in research.
Diane has been consulting chef for many top Greek restaurants in North American, including: Committee Boston, an acclaimed small-plate and ouzerie concept; Molyvos and Pylos in NYC, Axia in Northern New Jersey., Avli in Chicago, and Volos in Toronto.