Product Description
The 7 1/2 X 9 1/4 size, with illustrated washable cover is just right for convenient counter use. All recipes are in a larger than usual, easy-to-read type face. Even the amateur cook can concoct all the savory culinary pleasures of the Greek cuisine using this delightful cookbook. ... Read more

Customer Reviews (2)

Best Greek cookbook, just like my yiayia's cooking!
This is by far the BEST Greek cookbook I own.Everything in here is very accurate.My grandmother is from Greece and I can say that this food is very similar to her cooking. I hate how some other cookbooks' recipes aren't quite authentic or it's good food but just not like how my yiayia (grandma) makes it. I also know a couple of people that have this book and also rave about the recipes so I'm sure you won't go wrong if you get this one.

Best Greek cookbook
I have several Greek cookbooks and this one is my favorite.It has delicious easy to make recipes.I have had this cookbook for quite awhile.It actually belongs to my daughter who has recently asked for it back.I am so "happy" that I can still purchase this edition since I'm not really wanting to give it up.I highly recommend this cookbook for Greeks and non-Greeks who want to make good authentic easy to make Greek dishes. ... Read more

Product Description
Handsomely illustrated with photographs of Greek scenes, this delicious cookbook provides an extensive selection of authentic recipes for Greek cuisine, arranged in menus for 22 complete dinners. 66 photos. ... Read more

Customer Reviews (2)

Ok, but not great
I would not recommend this book to non-Greeks or people who are not familiar with Greek cooking (like myself).Some of the recipes seem to leave out important information - like how to prepare the vegetables before cooking - which might be obvious to a more experienced Greek cook.Also, some of the recipes are good and others a sort of blah.Although maybe this is because it is hard to get really fresh produce year round in the NE US - unlike in Greece.I do like how the book is organized into menus.

A Wonderful Source of Traditional Greek Recipes
As the Greek Food Host at Bella Online, I refer to many Greek cookbooks.Greek Cooking For Everyone is one of my favorites.The recipes are very traditional, yet the ingredients are readily available to American cooks.The first few pages of the cookbook offer background information on the staples of Greek cuisine, and tips on stocking a Greek kitchen, which is very helpful and informative.This cookbook is divided into menus rather than types of food (i.e. 'meat menus', 'fish menus', etc.), so that each section provides a meal complete with appetizers and side dishes.Most recipes are for four or more people, so if you are looking for recipes for two, you will have to adjust the measurements. Although this is not the type of cookbook that includes professional, color photographs of Greece, it is a very handy reference and a great source of traditional Greek recipes. ... Read more

Product Description
Greek cooks make wonderful use of the abundance of seasonal ingredients, cooking only the freshest and best available. ... Read more

Customer Reviews (1)

You read the book and getting hungry ......!!!
I don't like Cookbooks without or only a few Fotos. I like to see what I choose to cook. THIS BOOK IS GREAT !!!! Each Page a Color-Foto, lot of Infos about the Food, great Recipe's, understandable written ( my english ist not perfect !). I like to cook with items in my Pantry. If you cook not only Hamburger you will have the most ingredient's at home. Some Fish is hard to come by but they mostly not my taste, so it's not so bad at all. Of course, you will never find a Cookbook you like ALL Recipe's but I have a lot to cook 'til Christmas from this book.
RENA, thank you for a wonderful Cookbook. ... Read more

Product Description
Cook Book ... Read more

Product Description

Customer Reviews (1)

The Original Greek Cooking
Overall, a good book that provides a concise collection of the classical greek recipes. We purchased this to give as gift. It was purfect for the purpose. ... Read more

Product Description
Each individual volume is a true treasure trove of information: discover the wealth of specialities in the featured countries and their regions, learn about the traditions and distinctive peculiarities of the various cuisines--and be inspired to achieve your own sumptuous culinary highlights. ... Read more

Customer Reviews (10)

I HAVE SEVERAL GREEK COOKBOOKS, I LOVE THIS ONE!
This book is so lovely, with pictures, and it's a big book.So I make photo copies of the recipes I cook, in order to protect the book, which sits on my coffee table.I've cooked everything on page 327 several times.I make enough for leftovers.Be sure and cook the rice for the stuffed bell peppers first like the recipe says. I also add some avgo lemono sauce on the peppers when they are done baking--instead of using tomato paste and Zwiebacks.I also fry some ground turkey and mix it in with the rice filling.My husband likes to cook the Veal with leeks, on page 111.He was born in Thessaloniki, same as the author.This is one of my favorite Greek cookbooks!

greek cookbook
great cookbook.Photos are spectacular.Not so many recipes as history of Greek cooking and foods in Greece.For the greek 'wannabe'.

Like getting a drink from a fire hydrant
This is without question, the finest collection of photos, anecdotal information, and cultural overview that I have ever experienced.At the turning of each page I was greeted with things that I had never heard of, or seen regarding Greek foods and spirits.As a second generation Greek-American, I had heard much from my yayias and papous (grandmothers and grandfathers) about the traditions and foods of their homeland, but their recollections were very localized.This wonderful book would be the equivalent of having hundreds of yayias and papous all spinning tales of what they did for the Easter Feast, or namesday celebrations, or the wonderful olive oil that they made in their old village.My only suggestion would be to increase the size of the fonts around the many beautiful photographs (which comes from the Greek words for light and writing--there you go).It looks like about a 6 point font, and is somewhat distracting.Yayia would need a magnifier to read them, but would nod approvingly and tell yet another story just like the one in the book.

Culinaria: Greece
After having purchased the France and Italy titles in this series I just had to buy the Greece volume when I saw it advertised. As a languages teaching resource, these books are outstanding: we're always studying food as part of our language studies and these books go beyond the mere recipes. The way the Greeks' attitude to food is presented, and the attention to detail in the book as well as the breathtaking photographs make this book invaluable to both teacher and gastronome. My Greek teachers were so impressed I had to order additional copies for them! I was always on the lookout for an 'Idiot's Guide' to Greek cooking and this book more than fits the bill. The recipes are presented in a manner that is easy to understand and the background information on the food is captivating. This is an excellent book in an excellent series.

Greek food in historical and cultural context
As a Greek-American and a food fanatic, I am always on the prowl for cookbooks that put Greek food into context. This book is IT. I was drawn to the book not because of the content, but because I'm sure the fisherman pictured on the back cover is a long-lost relative of my dad's (the resemblance is uncanny -- right down to the smirk on his face!).

Upon opening the book, I found National Geographic-quality photography, along with narration that brings together:

*the history of ingredients ("In the same way the chestnut tree spread from Asia minor to Thessaly and thence to the Sporated Islands, the almond tree... likewise found its way to these small, rocky islands where it quickly put down roots...")

*the traditions and techniques of the geographic regions ("The women of the Sporades make an almond cream from peeled almonds by grating them while still warm and mixing them quickly with sugar and water.")

*drool-invoking recipes that are diverse and unique to the regions from which they came.

The book includes several handy reference tools- a table of contents, a detailed map of the regions by which the book is organized, a glossary, a bibliography, picture credits, and indexes of illustrations, dishes, recipes by English name, recipes by Greek name and an index of key words.Ingredient measurements are in American(1 generous cup) and International (250 g) measurements.

It's a great book for anyone who wants to go beyond a collection of recipes. ... Read more

Product Description
Authentic Greek recipes plus six free two-for-one dinner at great Greektown restaurants in Detroit. ... Read more

Customer Reviews (3)

Great greek
I love this cookbook.Every recipe turns out great.It is easy to follow and very user friendly.

Great Book for Authentic Greek Cooking
Ok, I usually don't write reviews but this book deserves it and not just because I am from Detroit. I love Greektown and all these recipes are wonderful and I can bring the taste of Greektown to my home and bake whenever I feel like it. I've made lots of Baklava but this is the best tasting Baklave recipe (page 147) I've ever made. If you like Roast Stuffed Chicken, you've got 2 great recipes in here. Artchokes??? in here too, and great. Leg of Lamb, you got about 20 lamb recipes in here and you have a glossery and food conversions, kitchen hints, learn all about honey. Look, this is probably the best cookbook on Greek Cuisine. Enjoy!

Small book with big taste!
If you're looking for wonderful color photos of the food and lengthly verbage on the background and food history, this isn't the book of Greek cooking for you.But if you want fantastic tasting Greek food (as we're spoilt here in Motown with Greektown) this book is it.The finest lamb, pork and fish dishes with Greek touch.My favorites are the pastitsio, lamb stew with green beans.Opaa! ... Read more

Product Description
From a purée of smoked red peppers with feta to chicken thighs with walnut sauce, this is a tantalizing collection of authentically prepared Greek dishes. A sumptuous cookbook, featuring 100 recipes and 70 color photos. ... Read more

Product Description
The author has enlivened her recipe collection with sixteen stories - many related to the book’s recipes - from herchildhood in Corfu. The vignettes provide heartwarming glimpses into the lives of her family and their friends, andtouch on the occupation of the island by the Italians and Germans in WWII. The book includes illustrations ofCorfu from photographs taken by the author. ... Read more

Customer Reviews (1)

Easy to follow recipes
It was a pleasant surprise to see that many of the ingredients used are already in my pantry!The recipe names sound exotic and yet the supplies listed are easy to attain. ... Read more

Customer Reviews (1)

Amazing Recipes!
I've had this book since getting married in 1991 and it has been a staple in my home since. All the recipes are fantastic and easy to follow. No pictures but very detailed instructions. I highly recommend this book to greeks and non-greeks alike. My mother has adapted her own family passed down recipes to the ones in the book. Excellent! ... Read more

Product Description
From appetizers to cakes and desserts, these recipes combine the freshest ingredients -- whole grain flour, olive oil, lemons, yogurt and cheese, wild herbs, among others - -in ways that will tantalize the palates of both vegetarians and lovers of traditional Greek food. To complement the 200 recipes, the author outlines religious, historical, and other influences on Greek cuisine. He also relates anecdotes of his life in Greece and accounts of folk customs there.

A full array of mouth-watering dishes is included, along with a note on the pronunciation of Greek words and an extensive glossary. The recipes include Cucumber and Yogurt Dip, Bean Soup with Hot Peppers, Chick Peas with Apricots, Cauliflower Fritters, Olive and Orange Salad, Cheese Rolls, Melon with Honey Dressing, and Semolina Halva. ... Read more

Customer Reviews (1)

Has some of everything
We recently returned from a trip to Greece and although it was a bit tough to find vegetarian food when I did it was good and I was inspired to do some cooking when I got back. So I sought out a few cookbooks, this being one.This is a good cookbook.It has some of everything - appetizers (here are the ones I've tried - they were good:stuffed grape leaves, eggplant dip, spinach balls, cucumber/yogurt dip, chick pea dip etc), breads (haven't tried any of these but they have Easter bread, Christmas bread, pita etc), pasta dishes (the only one I've tried is the pasta salad with dandelions but there are other recipes too like spaghetti with mushroom and tomato sauce, baked macaroni with eggplant and zucchini etc), Rice dishes (tomato rice, stiffed peppers, stuffed tomatoes, moussaka with rice etc), Soups (these were some of my favorites - especially the bean soup with hot peppers and the spinach and lentil soup - I embellished a bit but the basic recipes are flavorful too), legumes(all sorts of hearty bean stews as well as some other dishes), vegetables (a bunch of eggplant dishes, cauliflower dishes and others - baked eggplant with feta, tomatoes, marjoram was excellent), salads (lots of different salads, there must be 50 different recipes here, haven't tried them yet), eggs (this section is different omelet recipes mostly), cheese (a variety of recipes focused on cheese, haven't tried them but they include cheese triangles, cheese pies etc), sauces (e.g. sesame, garlic, tomato & lentil), desserts (custards, cakes etc), preserves (eggplant preserve, apricot, quince), drinks (teas, coffee, lemonade).Overall lots of neat recipes in such a small book - the recipes are all quite straight-forward (often 2-3 per page to give you an idea of the complexity). Each section leads off with some background of Greek history/culture which is neat.Overall great little cookbook that seems pretty authentic in the flavorings.I like that it provides both English and Greek names for the recipes. ... Read more

Product Description
This is a compilation of the best dishes, supplied by owners and chefs, from the finest Greek restaurants in Greektown and metropolitan Chicago. These classics, many hundreds of years old, bring a part of the energy and excitement of Chicago's Greektown to your home. ... Read more

Customer Reviews (1)

Fabulous, Easy, Tasty, GREAT!
I love this cookbook. I have about 300 cookbooks -- look for my name on the internet and you'll see I'm very interested in cooking, but this is one of the trusted few I keep in my very limited kitchen space (over the fridge to be exact). Every recipie I have ever made from this has been a huge hit, and some of them are remarkably easy. The white fish recipie for example is simple, quick, and tasty -- and if you live in the midwest, white fish is cheap too. The Spanikopita is really good, although I suggest finding the STRONGEST tasting feta you can for it. Basically, I love this book. ... Read more

Product Description
Classic Greek cuisine is based upon using the freshest fish, vegetables, fruit, grains, pasta, garlic, and olive oil. Here is a delicious array of traditional Greek dishes, including Tzatziki (yoghurt with cucumber, garlic, olive oil, and mint), Spanakotyropitta (spinach and cheese pie made with flaky fyllo pastry) and Mousaka (baked eggplant and minced meat pie). ... Read more

Customer Reviews (3)

Little Greek Cookbook
Book is a little bigger than pocket size.Has a great cucumber and yogrut salad.If you are looking for just a few good recipes this would be a good book.If you are looking for lots of recipes I would recommed a diffrent book.

Very simple, excellent cookbook
This is a very simple, excellent cookbook for someone who wants to eat a Greek meal once in a while, without using lots of expensive products or big, lengthy, impossible-to-cook recipes. My wife and I use this little book all the time, and while we are not Greek, we love it!

Real Greek Cooking
I bought this little book while in Greece.It truly is Greek cooking, not altered.The recipes are authentic, exactly as done in Greece.Being a small book, look for quality, not the quantity of recipes! ... Read more

Product Description
Miles Lambert, author of Greek Salad: A Dionysian Travelogue, published by The Wine Appreciation Guild and due out in June, explores Greece via its tavernas "with the utility of a travel guide and the tone of a novel," says publisher Elliott Mackey.

Lambert begins the book with a light brunch of "flaky bougasta filled with sweetened semolina" aboard a ferry headed for the island of Tinos, a member of the Aegean Islands, and once there, he’s dragged on an impromptu expedition into "prehistory" lead by a tavern proprietor named Andoni and his dog Rambo. From Tinos and "prehistory", Lambert then travels through the islands, onto the mainland, and then west to the Ionian Islands, ending the final chapter in a lower-class quarter of Corfu, drinking wine out of tumblers with his cab driver.

"Greece can be a highly amusing place to navigate about in," says the author, "and I wanted to portray that neglected side of the country and people as I’ve found them over the years.I’ve often been looking through the prism of taverna wine glasses, but it’s a vantage point with a lot to recommend it, not least of all because of our recent fascination with the food and folkways of Mediterranean Europe.We shouldn’t stop at Provence and Tuscany when so much in those cultures originated in the age-old Aegean world." ... Read more

Customer Reviews (6)

Cute Title
I purchased this book based on the reviews.The title is the best part of the book.It reads like j random blog returned by a google search on 'greek blog'.If you are trying to choose a Greek Island to visit allow me to suggest Freely's Cyclades or Eyewitness Greek Islands.If you want entertainment choose Kazantzakis or Homer.If you want a printed blog and feel the need to spend money while killing a tree, choose Greek Salad.

In Vino Veritas
Okay, that's a Latin phrase, and this book is a paeon to Greece and particularly to the various wines and food one can find while traversing the hills or climbing down the cellars of an inviting taverna.

Greek Salad consists of a series of travelogues about the Greek mainland and many of the islands, written over a period of years.We see Naxos and Milos, Crete and Santorini as they were before and during the time when the influx of tourists changed everything.The author is a wine expert so much of the book follows his search for authentic wines that go beyond retsina.But he also is a lover of both the ancient Greece of Homer and the recent one of Zorba the Greek. There are plenty of historical and literary allusions in the book. as well as plenty of anecdotes about taxi drivers, casual friendships, tavern owners who invite him in for a sip and all those foreign tourists one runs into on the ferry over to various islands. The author offers descriptions of the brush paths and hills, beaches and small towns clinging to the ports where the ships come in from the sparkling sea so that the reader is ready to book the next flight for the Aegean.


One of the historical tidbits I learned is that is that the Venetian influence over Greece extended to religion. On one island, half the population is Roman Catholic while the other half is Greek Orthodox.
As for food--moussaka is basically meatloaf (made of lamb, of course), with custard embellishments. There is also something called "false meatballs" --he gives the Greek name for it--that sounds like an early version of Hamburger Helper.

Cruise ships have become an important presence in the islands and a source of income for the shops and merchants that circle the harbor. However, the passengers seem to be an annoyance to the long-term visitors who abandon certain restaurants and beaches on cruise days. And the growing popularity of certain Greek islands as a "girls gone wild" hangout
may make the authentic pleasures that Miles Lambert-Gocs talks about a thing of the past.

I've just seen the movie "Mama Mia!"and the gorgeous scenery of the sleepy island set within a sparkling sea should have many a movie-goer packing his bags. This book will make a pleasant read before you depart.

An Inimitable Feast for the Palette and the Dream
Miles Lambert-Gócs.If ever you longed to discover Greece with a guide who knew not only the history of Greece with all the Islands included butalso manifested the same gusto for life that is part of the Greek heritage, then this very fine author is the one to take you there.GREEK SALAD: A DIONYSIAN TRAVELOGUE is so full of fascinating insights into Greek history, Greek personality, and of course Greek food that is truly Hemingway's 'moveable feast.'

It is one thing to write a travelogue that points the particularly splendid aspects of a country in your direction, but it is an entirely different one that is so full of spirit and tales that it also serves as a novel.Reading this book, yes, encourages calling a travel agent post haste, but it also is such a well written piece of literature that it can be appreciated simply for the repast it provides.Lambert-Gocs is a wise, informed, ebullient connoisseur of wines and foods: he is also a sprite that opens the joys of Greece like few others.Highly recommended reading!Grady Harp, March 06

All the ingredients mix
A satisfying chunk of black volcanic rock never leaves my desk. I picked it up personally on the Greek island of Santorini, where steam still percolates from the ground some twenty-five hundred years after the island exploded, upending the Aegean world. You can believe my powerful paperweight is the match of even the most truculent culinary book. It has certainly helped me plumb the depths of Greek Salad, a "Dionysian Travelogue" by American wine writer Miles Lambert-Gócs. Lambert roams Greece-the Aegean islands, the mainland, the Ionian islands-in an attempt to transmit, even amplify, a taste of Greece into accessible English prose. The result-even if you can taste Greece only vicariously-is the stuff of persistent reverie.

Taken individually, Lambert's 26 vignettes could only succeed in generating dramatic tension, unless, like me, you retain taste memory of a challenging retsina from Rhodes, or the best yogurt you have ever ingested. The whole of Greek Salad, though by rights it should be at least a coffee-table book (it is a tight small-format paperback), succeeds as it satisfies. I read just yesterday that recent surveys found Greeks, both male and female, to be on average even heavier than Americans. Evidently, Greeks do a lot of eating and drinking. The way Lambert tells it, the food, the wine, the soul of Greece do not spring fully-formed from a laminated restaurant menu; they are animated by earth, sea and sky. If you find yourself in Greece, you might as well eat, and wash it down with wine that originates just a stone's throw from your table. You can work it all off in the gym on your return.

Lambert has the imagination and scope to extol both the obscure and the predictable. Nearly every American "Greek diner" I have ever turned to as refuge from the night has offered a credible mousaka, a hybrid dish Lambert examines lightheartedly in his chapter on Larissa, on the Greek mainland in Thessaly. "Mousaka," Lambert writes, "certainly cannot lay with the en croute delicacies; but on the other hand it does not sink with the fluid casseroles either. Sometimes it seems to slide in between the terrines and pâtés...However, the rarer low-built mousaka, with its slim strata, cuts nicely on the bias and, if highly flavored with sweet spices, can for all the world seem a soft, non-stick baklava." If detail is delicious, Lambert serves up a feast, even if we want to pardon the author's French.

Or ferry-hop to the Aegean island of Syros, which Lambert visits for a second, longer look after having guiltily given the island short shrift in a previous incarnation. Here Lambert is hosted by shipping magnate John Vatis, who, after having acquired a taste for chardonnay in California, has fostered a wine-culture on the island. Vatis cultivates his vines "under Israeli conditions-no water and very bad land," using elaborate drip irrigation systems combined with the best technology money can buy. At the outset, a California enologist had informed Vatis that the "official" temperatures on the island were far too hot for chardonnay. But that was before the enologist visited the island and "found himself needing a jacket on the veranda in the evening-and before John discovered that the temperature readings were taken in the daytime in a stuffy nook downtown." At lunch, John's wife Helen prepares that other food I find on Greek diner menus: "pastitsio of a quality above what even an inveterately hopeful fan of Greek dishes might imagine that pastitsio has in it" (and a far cry from my own pale experience in American eateries).

Greek Salad handily transcends the American notion of "Greek food and wine," and yet I find a strong Greco-American thread throughout the book. Lambert sweeps through Greece not only as a journalist but also as a representative of the United States Department of Agriculture, a role that forces him on occasion to visit food processing plants, consume their output, and say nice things about it. We Americans love foreign references to our homeland, and Lambert provides them, from the Greek sailors who wax fondly over their visits to US ports, to Lambert's own habitual pilgrimage from his home in Virginia to a Greek wine shop in Astoria, New York, where he crams his car trunk with viniferous products he simply cannot live without. Writers always have a choice of perspective, voice and personal character; Lambert's is one of honest immediacy. The writing is unapologetically personal, vivid, experiential; therein lies the problem, since the only meal we really get to eat is composed of words rather than olive oil and lamb. Those of us who can't quite swing a leisurely voyage to Greece had better hope PBS drafts Lambert to host a thirteen-part series soon.

Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com

Let's All Have a Great Time in Greece!
In "Greek Salad,"Miles Lambert provides some of the expert commentary enjoyed previously in his first book, "The Wines of Greece," but in this volume lets us join him, personally, in his quest for great Greek wines in the classical and modern traditions.His witty insights and delightful references to ancient and more recent writers, from the likes of Aristophanes and Homer, through travelers on "the Grand Tour," such as Lord Byron and others, will no doubt bring a sense of keen recognition and delight to most of his readers.Authored by a master of English with a considerable command of Greek language and culture, "Greek Salad" makes me want to jump on a plane, and then catch a boat, to seek out "tavernas" of my own and experience some of the Greek places, wines, and foods our "Odysseus of the Wine Jars" so deliciously and entertainingly describes. ... Read more

Customer Reviews (2)

Great Greek Cookbook
This is one of my most valued Greek cookbooks.The recipes are the same that I grew up watching my Greek Grandmother make.All the recipes are authentic Greek Cuisine and very easy to follow.Each recipe includes an introduction, the recipe name in Greek, the serving portion, and step by step instructions.This book makes Greek cooking fun and easy.

The recipes include:
Appetizers:
Marinated Greek Olives, Marinated Mushrooms, Blazing Cheese, Cocktail Meatballs, Cheese-Filled Triangles, Cretan Cheese Half-Moons

Soups:
Egg-Lemon Soup, Lentil Soup, Bean Soup, Chickpea Soup

Salads and Vegetables:
Village Salad, Yogurt and Cucumber Salad, Stuffed Cucumbers with Feta, Broild Tomatoes with Feta, Eggplant Salad, Aegean Caviar Spread, Spinach-Filled Triangles, Spinach and Rice, Spinach and Cheese Pie, Mixed Vegetable Casserole, Stuffed Zucchini (0r Eggplant), Zucchini Deep Dish Pie, Zucchini and Cheese Pie

Main Dishes:
Stuffed Grape Leaves, Meat-Filled Rolls, Meat Balls with Egg-Lemon Sauce, Souvlakia, Beef Ragout, Roast Lamb with Pasta, Lamb Village Style, Pork with Celery and Egg-Lemon Sauce, Spaghetti with Brown Butter Sauce, Spaghetti and Ground Beef Casserole, Moussaka, Roast Chicken Oregano, Chicken Pot Roast, Fish Plaki, Shrimp with Feta, Fried Squid, Stuffed Squid, Pilaf

Desserts, Breads, and Pastries:
Custard Baked in Filo, Rice Pudding, Greek Scones, Holiday Bread, Cardamon Sweet Bread, Greek Easter Bread, New Year's Bread, Butter Cookies, Easter Cookies, Honey-Dipped Cookies, Almond Logs, Sweet Pastry Crips, Baklava, Nut-Filled Shredded Pastry Rolls, Walnut-Yogurt Cake, Orange-Yogurt Cake, Yogurt Cake, Almond Torte

Miscellaneous:
Coffee, Yogurt, Cheese, Wines, Red Easter Eggs

Out of this world.
I bought my 'first' copy of this book in (about) 1982, at the Greek Festival in downtown Salt Lake City.As a 'not so hot' cook at the time, and since I enjoyed going over to a Greek, friends mother's house on Sundays, I made many things out of it, by just going 'word for word'.Sad to say, the book, among most everything in my house was stolen.In 2001, another friend of mine, still living in Salt Lake, sent me another copy, which, got 'lost'.This lovely woman, Ellen V. Furgis, having heard of my 'plight', sent me a WONDERFULLY INSCRIBED + SIGNED COPY of it personally. Ellen Furgis, not only puts 'heart + love' into her recipies, but actually puts it into 'life' in general.After all, if a 'little Irish/Jewish girl can make these turn out wonderfully, anyone can.I cannot recommend this book or her, highly enough. ... Read more

Product Description
Greece, with its hundreds of islands, has one of the richest cuisines among the Mediterranean countries a cuisine that has been profoundly and vividly influenced by its long history, glorious culture, the nature of its climate, and the zest of its people for good living and good food. In every household in Greece the kitchen is a small temple dedicated to taste, fresh ingredients, wonderful flavors and true simplicity of cooking. This dedication, together with the disarming warmth and enthusiasm of Greek hospitality is beautifully evoked in George Moudiotis's delightful and extensive collection of traditional Greek recipes.The book contains over 200 recipes, collected and tested by the author over a period of 40 years. With recipes and charming chapter introductions full of traditional and atmospheric detail, the book also gives guidance on regional variations and contains separate chapters on Greek fruits, cheeses, herbs and spices, and wines and how to select them. Each recipe is described in an easy and detailed way so that readers can produce a delightful Greek meal using ingredients readily available in most shops. The result is a comprehensive guide to authentic Greek cuisine that goes far beyond the standard fare of the tourist taverna. The book will attract anyone who has visited Greece and those who love Mediterranean cooking. ... Read more

Customer Reviews (1)

Many recipes have become family favourites
It's easy to use, logical and sometimes gives amusing comments. It covers all types of dishes and you learn about the cultural background and history of Greek cooking. ... Read more