Customer Reviews:
Fine Collection and Commentary on Cuisine Influences.......2002-01-24
Taking Chineese, Greek and Roman cooking influences, Smith ofTV fame brings forth an offering which resembles the James Beard books which provide not only great recipes but a running commentary on the culture which produces the food and some experience remembrances by the author.
This is fun cooking and well done. Well representative of the cuisines and done with helpful hints on each.
A workhorse for the cook willing to use it to branch out and experiement in these formative areas of food history. For openers, try Spareribs with Black Beans and Pepper Sauce, Halvah Cake or the Seafood Risotto.
My humble opinion is that Roman cooking is slighted out of the three. See Malto Mario for some great Rome recipes.
My favorite Frugal Gourmet Cookbook.......2001-10-02
This book by Jeff Smith has to be my favorite one that he has written. This book focuses on recipes from China, Greece, and Rome. The recies in this book are flavorful, and very enjoyable. My favorite recipe in here is strangely enough Garlic, Eggs, and Pasta. There is a wide range in recipes, both in flavors and ingredients. Jeff Smith does an excellent job of paring history as well as anecdotes with all of his recipes. This should be a must add for anyone who enjoys historical cooking.
The Greek section outdoes the average Greek home cooking.......1998-10-25
Whenever I entertain my Greek relatives, they are amazed by my flair in their native cooking. Jeff's recipes are easy to follow and make Greek cooking simple.
One of my favorite books! ! !.......1998-05-11
Jeff Smith is on of my favorite authors. I know he is not a renouned one,but his cookbooks are so interesting especially Three Ancient Cusines. If you love different and exotic recipies, then buy this book!!! Chef Marian Thompson
Book Description
The 290 recipes in "Greek Cuisine" reflect the traditional food of Greek households and holidays. Enticing photographs and a word about historical or religious context accompany each recipe.
Customer Reviews:
Greek Cuisine.......2007-01-10
My husband is Greek,and really loves this book! Says it's the "real thing"
Yiayia Vasiliki would have approved of Vefa!!!.......2006-01-06
I received this gift from my Husband's Aunt. They are both American Bred and Born. I am 100% Greek. I have always cooked Greek, but never had recipes, I cook by smell (wierd, I know). BUT this cook books is the BEST! I have heard of Vefa and saw her shows while in Greece. She is very informative in a simple sort of way. She does NOT keeping you guessing about what to do. She is precise and has extended my menu list greatly. Thank You Vefa for bringing my Yiayia into my kitchen as I do feel her presence even more with your help. You are just what I needed to start off my New year 2006. Chronnia Polla!!!
Great, but doesn't have a recipe for baklava........2003-12-28
I got this cookbook for Christmas, and I'm used to French cooking. This is a great cookbook, but it doesn't have a recipe for baklava. Some things are sort of farfetched for Americans to eat, but this is a very easy-to-follow cookbook with illustrations and authentic Greek recipes!
Inspiring Book!.......2002-07-06
I found this book to be easy to cook with and have used it for many receipes. The food tastes just like it is from Greece. The pictures are inspirational and make your mouth water.
This is *real* Greek food.......2000-12-27
I'm a Greek born and bred, and a keen foodie. Now I live in London, and I always recommend this book to my English friends. Let me tell you, not only do these recipes represent authentic Greek food, but they work, too! Vefa has a degree in chemistry and that comes across in her methodical instructions. The photos are also quite appetising! Enjoy.
Book Description
This is the year "It's Greek to me" becomes the happy answer to what's for dinner. My Big Fat Greek Wedding, the upcoming epic Troy, the 2004 Summer Olympics returning to Athens--and now, yet another reason to embrace all things Greek: The Olive and the Caper, Susanna Hoffman's 700-plus-page serendipity of recipes and adventure.
In Corfu, Ms. Hoffman and a taverna owner cook shrimp fresh from the trap--and for us she offers the boldly-flavored Shrimp with Fennel, Green Olives, Red Onion, and White Wine. She gathers wild greens and herbs with neighbors, inspiring Big Beans with Thyme and Parsley, and Field Greens and Ouzo Pie. She learns the secret to chewy country bread from the baker on Santorini and translates it for American kitchens. Including 325 recipes developed in collaboration with Victoria Wise (her co-author on The Well-Filled Tortilla Cookbook, with over 258,000 copies in print), The Olive and the Caper celebrates all things Greek: Chicken Neo-Avgolemeno. Fall-off-the-bone Lamb Shanks seasoned with garlic, thyme, cinnamon and coriander. Siren-like sweets, from world-renowned Baklava to uniquely Greek preserves: Rose Petal, Cherry and Grappa, Apricot and Metaxa.
In addition, it opens with a sixteen-page full-color section and has dozens of lively essays throughout the book--about the origins of Greek food, about village life, history, language, customs--making this a lively adventure in reading as well as cooking.
Customer Reviews:
Great Book.......2007-05-13
I loved this book. It is a great read with lots of things most people who are not Greek would not know.
food, facts and anecdotes.......2007-05-12
Hoffman has managed the right mix of anecdotes, Greek myths, folklore, history and recipes. This is one of those enjoyable creatures: a readable cookbook. The recipes are practical and delightful. Be careful: if you have visited Greece, it will make you desperate to return; if you haven't, it will make you want to visit.
The prose is a bit overdone, epecially when she waxes liyrical about how "Greek beckons with rich and vivid people, multifarious folkways - and incredible food." But her passion for things Greek is excusable. A delightful book on all counts.
Fits on any bookshelf, not just in the kitchen!.......2007-02-20
Having never been to Greece, I won't even begin to comment on how "authentic" Ms. Hoffman's recipes are. They are, however, accompanied by many sidebars, articles, anecdotes and mini history lessons that make the recipes seem like illustrations in a wonderful travel book.
The recipes run the gamut from difficult (exotic ingredients and complicated prep) to simple (glass of water, anyone?) and not all dishes are for everyone. But there is a nice sense of generality to the collection, from the traditional to the seasonal, as if everything you ever wanted to *sample* from a Greek table is in this book.
What really makes it so attractive, however, is the conversational running commentary kept up by the author throughout. One learns why water is such a sacred inclusion at the Greek table, why Constantinoble became Istanbul, and what it takes for a foreign woman to be accepted by her Greek neighbors. Whether giving us a history lesson or just a glimpse into modern daily life, Ms. Hoffman's experiences in the Greek Isles are an invaluble inclusion here. Perhaps even enough to start a new sub-genre: Culturebooks!
Beautiful.......2006-10-02
This book is a very well organized history and recipe book in one. Not only that, the entire book is a work of art, it is soooo beautiful to look at.
A Delightful Adventure.......2005-12-09
This book is truly a winner. The recepies are just delicious and I have been serving them not only to my own family but at school meetings and community parties, and everybody wants to know where I got them and what makes them so increadibly good! But also all the little stories and facts are delightful. Each one is like a new little adventure within a greater adventure. I have never been to Greece but if it's anything like it sounds like from this book, I want to go there--and never leave! I will take this book as my guide as i move from dish to dish! A charming, lovely cookbook which has brought me many happy friends and smiles.
Pasta Primavera
Book Description
Greek cooks make wonderful use of the abundance of seasonal ingredients, cooking only the freshest and best available.
Customer Reviews:
You read the book and getting hungry ......!!!.......2003-10-28
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.
Book Description
More than 200 unique and intriguing recipes for all kinds of Greek dishes.
Customer Reviews:
The Complete Book of Greek Cooking.......2006-12-01
Great book just the ingredients are not things I find on my shelf so I have to purchase special items. The food tastes good and money well spent.
The Complete Book fo Greek Cooking..........2006-07-12
My ONLY souce of the best Greek cooking was Hellenic Cuisine from the 1970's. This book is excellent and is just like having your "yiayia" cooking for you and telling you how to prepare these delicacies. The ingredients are authentic and the prep time is right on the money. As everyone knows Greek cooking takes time, patience and lots of butter, olive oil, filo, feta and olives not to mention basil, oregano and garlic. Get your ingredients and have a ball. This cook book is the BEST out there for authenticity.
I'd give 5-stars if it had pictures!.......2005-11-10
4.9 stars:
If you are one of those cookbook collectors that enjoy the glossy, amusing cookbooks written by glossy, amusing TV personalities that are either "barefoot" or "naked", then this book is NOT for you. This book has no pictures, no glossy pages, and no stories of how the chef found a rare pepper plant on a recent excursion to Machu Picchu, Peru. This book is a compilation of recipes by a "group of women from Saint Paul's Church." Some recipes may be authentic and traditional; some may be completely made up; who knows and who cares is what I say.
The recipes are good. The directions are easy. And the ingredients are available to most of us that don't live beyond the reach of the Interstate (let alone the Internet!)
Here are some of the 250+ recipes in this book:
Baklava
Skaltsounia cookies
Phylo triangles
Souzoukakia (10-points if you can say that ten times fast)
Moussaka
Mock mageritsa
Stuffed grape leaves (yes!!)
Whole baby lamb
Politico-style salad
Béchamel sauce
Meatball avgolemono soup
Mock manti
Shish kebab (Mmmmmm)
12 different breads!
Farina cake
Flaounes
Sagnaki
Kapama
Souvlakia
Chicken stefado
Greek coffee (whoa, I'm awake now!)
Iced kourabiedes (cookies)
Bougatsa
And my personal favorite....
Loukoumades (if you haven't had one - or a dozen - then you are missing out!)
I highly recommend this book as an addition to your cookbook collection. You will find it to be one of your favorites.
Over the knee.......2005-05-03
I am surprised to see the overwhelmingly positive comments on this book since my opinion is very much to the contrary. By no means could this book be considered complete as it's title suggests.
Many of the recipes are classic but only occasionally offer an explanation of what the dish is.
For example there is a recipe for "Mock Magiritsa" which is a soup traditionally prepared on the eve of Greek Easter. After returning from church service celebrating the resurection of Christ, families would gather around the table and enjoy this rich soup which is made of the innards of the lamb that will be cooked on the spit the following morning.
Well you may say that this information is not absolutely necessary but I think it is the writers responsibility especially when the writers are the church itself, to give a bit of backround to what one is attempting to prepare and the significance of the dish.
Anyway there are better books out there, the authors in my opinion put very little into producing this book despite the vast resources of information that they had at their disposal. Personally I would avoid this one and try for something else
Traditional Greek-American fare at its finest.......2003-10-23
As a Greek-American who learned how to cook by watching her mother and grandmother lovingly prepare all sorts of traditional Greek dishes in the comfort of our "kouzina", I've always been a bit skeptical about using Greek cookbooks since the recipes either never turn out or just taste a lot different than what I am used to. This cookbook, however, changed my mind as I have found most of the dishes to be delicious successes that are faithful to traditional tastes. This should come as no surprise, of course, since the book was compiled by real Greeks (most of whom are moms and yiayias no doubt) whose families have probably handed down and improved upon those recipes generation after generation. Overall, most work out well and are fairly basic Greek dishes (I've only had trouble with one or two) and are perfect for either everyday family meals or for guests. Well done St. Paul's!
Book Description
Written by Greek-American chef Georgia Sarianides, Nosthimia! The Greek American Family Cookbook introduces Americans to Greek cuisine in a fun and engaging way. Although Georgia was born in Greece, she is equally as enthusiastic about her adopted country, America. Through the years, Georgia has adapted her Greek cooking to the American lifestyle. As a mother of four and with a full time career, Georgia plans meals that are healthy and don’t require hours in the kitchen. She emphasizes the use of fresh fruits, vegetables, herbs, spices, and olive oil, all healthy and delicious. Sprinkled among the mouth-watering recipes, Georgia includes family stories, cooking tips, and customs from the Old Country. This unique combination of delicious Greek recipes with American ingredients features about 175 recipes that are nutritious and easy to prepare. As Georgia says, "My recipes are Greek with an American twist, just like me!"
Customer Reviews:
Anyone can cook Greek with this one!.......2007-07-12
I expected long complicated lists of recipe ingredients and intricate steps. Not so! The lists were short and the instructions were about as simple as possible. Some grocery stores may not stock all the ingredients as few as they are so you may have to shop around or order online. Very easy and healthy cooking!
Delicious new cookbook.......2004-11-05
Nosthimia! is excellent. The recipes are easy to make yet delicious, just like the recipes that Georgia makes on her tv show. Unlike many other cookbooks, the ingredients can be easily found in almost any local supermarket. I was happily surprised that I didn't have to make a trip to a specialty market. I made several of the recipes for a dinner party including the feta cheese triangles and chicken stuffed grape leaves. I have to say that both recipes were delicious and my guests loved them.
I plan on using this cookbook on a regular basis. The recipes are delicious and provide just a hint of exotic Greek flavors. As an avid cook and cookbook purchaser, this is one of the best new cookbooks on the market.
"Nosthimia" .......2004-10-12
"Nosthimia" is the Greek word for delicious and this cookbook is filled with just that: delicious appetizers, soups, salads, main dishes, desserts and so many other amazing recipes. I enjoyed this book on a number of levels from the recipes themselves, to the small side stories scattered throughout the book. I have tried a number of the recipes with my mother and I would like to share a couple of them with you. "Georgia's Famous Baklava with Olive Oil" was a fairly simple recipe to make and is absolutely delicious. Once you try it, you will find yourself flipping to that page quite often! Another recipe, "Hamburgers Stuffed with Feta Cheese", is an unexpected twist to your usual Memorial Day cookout of hamburgers and hot dogs. This Greek Style hamburger is very delicious and I hope you give it a try. This cookbook is one of a kind. It allows you to experience the foods of the Greek culture while still having an American touch in terms of the time involved and the nutritious content in each of the recipes. I hope you give the book a try because I think you'll agree that it is filled with "Nosthimia" foods.
185 recipes that are truly delicious .......2004-10-11
Georgia Sarianides has owned and operated several successful restaurants in her career, as well as running her own cooking school. For the past five years she has hosted the cable television show "Cooking with Georgia". In Nosthimia!: The Greek American Family Cookbook, Georgia has distilled the best of what she knows about Greek cuisine into a compilation of truly mouth-watering dishes. From My Mother's Village-Style Veal Soup (Horiatiki Soupa); to Aromatic Grilled Chicken with Wine (Aromatiki Kota sta Karvouna); to Calzone Stuffed with Meat (Kaltsounia Gemista me Kima), Nosthimia! offers 185 recipes that are truly delicious (nosthimia)!
Amazon.com
In Ithaca, the villagers so revere the olive that they give names to the olive trees that bear them. We're not talking upstate New York here, but Greece, the land that gave us rosy-fingered dawns and spanakopita. Diane Kochilas gives us the Greek way with vegetables in The Greek Vegetarian, and she should be given some kind of humanitarian award for the effort. For anyone fussing over increasing greens, vegetables, and grains while reducing the place of meat in the usual American diet, The Greek Vegetarian is a place of comfort and repose, a place to settle back in the sun and flip through the pages and let the deliciousness of all these wonderful food ideas lap over your life like warm waves from the Aegean Sea.
There are 100 recipes herein, and they come from the traditions of Greek cuisine. No one is stretching just to make a dish vegetarian (oh, OK: there's one recipe for vegetarian souvlaki). Only recently have Greeks gained the dubious title of biggest meat eaters in Europe, and even then all they did, according to the author, was make their plates bigger for the added meat. They still eat a diet rich in vegetables. Always have; always will.
But some specifics. Kochilas divides her book into Meze, the little dishes of Greece, and Main Meals, the pastas, soups, stews, casseroles, savory pies and breads, the egg dishes. There's Beet and Apple Salad with a Yogurt Dressing, for starters. How about Roasted Eggplant and Chickpea Salad? Or Arugula Salad with Wrinkled Olives and Orange Slices? The Classic Greek Bean Soup is included. So too is a dish of Potatoes Stewed with Kalamata Olives. The possibilities build, one upon the other. This book bursts with flavor the same way a vine-ripened, sun-warmed tomato bursts at the first bite. It will dribble down your chin if you're not careful. --Schuyler Ingle
Book Description
Greek cooking offers a dazzling array of greens, beans, and other vegetables-a vibrant, flavorful table that celebrates the seasons and regional specialties like none other. In this authoritative, exuberant cookbook, renowned culinary expert Diane Kochilas shares recipes for cold and warm mezes, salads, pastas and grains, stews and one-pot dishes, baked vegetable and bean specialties, stuffed vegetables, soups, savory pies and basic breads, and dishes that feature eggs. Brimming with classic dishes, regional favorites, and inspired innovations, The Greek Vegetarian pays tribute to one of the world's most venerable and healthful cuisines.
Customer Reviews:
Marvelous recipes!.......2007-01-09
Unlike many Greek cookbooks that I have bought, this one is actually GREEK. Kochilas has brought forth excellent recipes redolent of my years living in Greece. Bravo, Diana!
The Greek Vegetarian.......2006-07-11
I am leaning more and more toward becoming a total vegetarian because of health issues. This book is making life enjoyable again.
Delicious.......2005-11-20
This is full of great and substantial dishes. It is very clearly written and includes a great variety of recipes. I especially love the recipe for White Beans with Honey and Dill. I have made similar recipes, but this was the best version of this classic Greek dish that I have found. The recipes are clearly written.
Fabulous!.......2002-06-18
This book is the most used vegetarian cookbook in my collection. I cook from it at least twice a week, and the recipes are terrific. Clear instructions make Greek cooking a breeze. Thank you Diane Kochilas!
i prefer Kremezi's Greek Island cooking book instead.......2002-01-10
Diane Kochilas says and I quote,
"There is a certain elemental quality to all the cooking of Greece that seperates it from the cooking to the east and to the west, that is from the cooking of Turkey on one side and of Italy on the other."
I am a gourmet cook and I don't know what Kochilas is talking about in terms of Turkish cooking. The Greek foods are heavily influenced by the Turkish cooking in fact it is hard to find dishes that are NOT shared by these 2 countries on either side of the Aegean. Many recipes in this book have Ottoman Turkish origins. Yet the author denies any Turkish influence. Sour grapes, Diane????? I think so.
Book Description
During Spain's infamous Inquisition, Jews were forced to flee the country for more welcoming shores. Many of these refugees landed in northern Africa, specifically Morocco, and a unique cuisine was born of the marriage of Spanish, Moorish, and traditional Jewish culinary influences. SCENT OF THE ORANGE BLOSSOMS celebrates this cuisine, presenting the elegant and captivating flavors passed down through generations of Jews in Morocco. The mouthwatering recipes include Fresh Fava Bean Soup with Cilantro for Passover, Chicken Couscous with Orange Blossom Water for Yom Kippur, and Honey Doughnuts for Hannukah. Illuminating the important connection among food, family, and tradition, the recipes are interspersed with letters between mothers and newly married daughters, discussing special events and menu planning.
Customer Reviews:
The Scent of Orange Blossoms: Sephardic Cuisine from Morocco.......2006-08-25
Excellent book for people who want to have a solid base of Moroccan cooking.
Finally recipes of our favorite foods with precise measurements.
AE
Amazing mint tea by Kitty Morse.......2002-08-29
I just made Kitty Morse's Mint tea from her book Scent of Orange Blossoms. For years I have been digging and chopping away at a large patch of spearmint that takes over a section of my yard trying to get rid of it. Now after making Kitty's mint tea I am looking for another empty space to plant more. A simple infusion of fresh spearmint leaves, a little green tea and some sugar provided am amazing treat.
a spice filled welcome addition to Jewish cookbooks.......2002-02-10
A celebration of Jewish cuisine that came from the interaction between Jews and Moslems in North Africa and Spain. When the author Kitty Morse led eating tours of Morocco, the highlight was a meal at the villa of retailer Danielle Mamane in Fez el Jdid. Both women have collaborated on this well designed and interesting book of recipes. I recommend it for its recipes, design, stories, and photographs. In addition to recipes, letters between mothers and their newly married daughters, and introductory stories, the authors list menu plans (with recipe page numbers) for the Jewish holidays, as well as the more Moroccan Jewish celebrations of La Mimouna (Pesach period), Hillula (visiting sages), and Kappara (pre-Yom Kippur). For Jewish weddings, there is the customary flan (t'faya). For Mimouna, the recommended recipes are Chicken with Orange Juice; Sephardic Mafleta pancakes; and couscous with raisin and onions confit. My favorite recipes include Walnuts with Pomegranate Seeds (which uses a heavy dose of orange blossom water); a cucumber with lemon salad; fish filets made in Fez style (with tomatoes, potatoes, and garlic); Fresh Fava Bean Soup with Cilantro for Passover; Chicken Couscous with Orange Blossom Water for Yom Kippur; Harira or Lentil and Chickpeas Soup (for Moslem Ramadan and Jewish Yom Kippur break-the-fasts); Meatballs in Onion Cinnamon Sauce, Chicken with Saffron and Ginger and Onions; and Honey Doughnuts for Hannukah. There are Fish Fillets a la Fassi (Fez style); Dafina Shabbat Stew (skhina); Chicken with Garbanzo Beans in Tetouan style; and Tangier style Potato Stew that uses preserved beef (kleehe). The Tagine of Beef uses carrot and turnips as well as cilantro, garlic, ginger, and tumeric. The Cornish Hens with Fresh Figs uses 12 figs and 12 threads of saffron; the Chicken with Onion and Tomatoes uses toasted almonds, ginger and eight threads of saffron. Preserved fruits, lemons, and kumquats play an important role in the cuisine. There is a recipe for Sephardic Shabbat Challa, and the Top of The Shelf spice that is often used; it includes a blending of cinnamon, nutmeg, pepper, allspice, mace, salt and ginger. La Maguina, a vegetable and meat frittata, is sliced like meatloaf. Some unique soups and salads are a white and chard soup a la Tangiers; a fennel salad; a tomato and bell pepper salad with garlic, paprika and sugar; fava bean salad with cumin; and tomato with preserved lemons.
The Scent of Orange Blossoms.......2002-01-04
The Scent of Orange Blossoms is a lovingly assembled cook's tour of a regional cuisine that obviously has special meaning for the author. All eight of Kitty's cookbooks have been beautifully written and illustrated, but this one, with its mouthwatering recipes and pages of luscious photos by her husband Owen, is truly a feast for the senses.
I spent three wonderful years living in Morocco and although I learned many recipes from Moroccan neighbors and some from Kitty herself, I have found in her latest book new combinations of spices, fresh vegetables and meats that I can't wait to try. Most of the Sephardic families had left Morocco when I lived there in the seventies and most of their recipes had gone with them. Kitty's meticulous research with Danielle and the wonderful stories and letters that illustrate this tome make it as much a history book as a cook book.
More than anything else, at this time of great conflict and crisis in the world, The Scent of Orange Blossoms is a wonderful reminder of how Jews and Arabs can live (and cook) together in peace and harmony as they did for centuries in Morocco.
I must go now and begin preparing my preserved lemons (p. 20).
Salaam and shalom.
Book Description
The acclaimed chef from Molyvos—New York’s “very best Greek restaurant” (Esquire)—reinvents one of the world’s classic cuisines in 150 recipes that celebrate its fresh ingredients and bold flavors.
Before the Livanos family opened Molyvos they wanted to be sure their food hit all the right notes. So they hired gifted chef Jim Botsacos and took him on a tour of the Greek isles, spending many nights dining and cooking in Greek homes. Jim’s immersion in Greek cuisine and his own bistro-influenced sensibility made an immediate impression on New York restaurant critics, including Ruth Reichl, whose three-star rave thanked Molyvos for reminding her “how truly wonderful Greek food can be.” Now, with The New Greek Cuisine, anyone can “go Greek” with flair.
While staying true to tradition, the recipes in The New Greek Cuisine bring everything to the next level by emphasizing ingredients and presentation and intensifying flavors. Home cooks can start small by learning to make marvelous mezes, including mussels with mint or a crustless leek and cheese pie. When it’s time to move on to entrees, there are plenty of tasty and satisfying options, from braised lamb shanks with orzo to plank-grilled prawns. Inventively simple sides such as roasted “cracked” potatoes with coriander and red wine, or comforting pastitsio--a Greek macaroni and cheese--could become new family favorites. And no Greek meal would be complete without desserts like semolina cake with yogurt and spoon sweets or easy pinwheel-shaped baklava.
Based on staples such as fish, whole grains, and olive oil, Greek food is not only healthy and delicious but offers a welcome break from other overexposed Mediterranean cuisines. And this richly illustrated cookbook by one of the new Greek’s most talented practitioners is the perfect way to discover its many delights.
Customer Reviews:
A worthy Greek Cookbook purchase.......2007-01-28
I have hundreds of cook books that I both read for enjoyment and use for -obviously- the joy of cooking (and eating). This one ranks high. The author's commentary is interesting and gives a richer flavor to the individual recipes as well as to the entire book. The recipes are a step beyond the basic and traditional Greek offerings, but not overly complex or intimidating.
I was drawn to the book after seeing the author on Martha Stewart's program and am very glad I followed up with the purchase.
If you have been to Greece and /or enjoy Greek flavors and foods, this is a worthwhile purchase to help recall and relive and reconstruct the experiences.
Great addition to my cook books!.......2007-01-11
This cook book is a great addition to my cook book collection. I am Greek and have many of the same receipes but this book gives a little twist to some of the old favorites that is refreshing. Easy to follow recipes for the Greek and non-Greek alike.
The greatest Greek cooking book ever..........2007-01-09
The recipes are truly Greek, with really no "Americanizations." They were easy to follow and although some took time to prepare, the results were outstanding. We made some of the dips for New Years and they were incredible and HEALTHY!!!!!!!!!!!
Traditional Greek Foods Modified to Fit American Taste and Ingredients.......2006-12-19
The trouble with cooking the more exotic foreigh foods is getting the appropriate ingredients. In fact in the introduction to this book, the author talks about the effort he had to go through to get the fresh spices for his large New York City restaurant. This included getting local farmers to grow special spices, chese importers to bring in some of the more obscure Greek cheeses, others to bring in Greek wines and brandies.
But after that he recognizes that those of us that live out in the hinterlands have a very difficult time getting those ingredients so he has found substitutes. Example: 'Horta - The Greek name for wild greens, most of which are unknown in America. I substitute bitter greens such as mustard, chard, kale with, I believe, great success.' Another area where I've been very successful in getting strange and wonderful foods is Amazon's Gourmet Foods section.
Having said all that, you get into the recipe part of the book and you find some truly wonderful dishes. As Mr. Botsacos says, even the local Greeks like his rendition of the traditional recipies. So do I.
Customer Reviews:
BURSTING WITH COLOR PHOTOS AND EASY INSTRUCTIONS!.......2007-08-09
This is an excellent cookbook just bursting with color photos and easy step-by-step instructions in making the best that Greek cooking has to offer. Nice introduction about Greek culture; wonderful information about the Greek kitchen. Great section on meats and how to prepare them. Loaded with recipes. STUNNING photographs sums it up!!!!
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Books Index
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The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother
The Frugal Gourmet Cooks Italian: Recipes from the New and Old Worlds Simplified for the American Kitchen
Frugal Gourmet
The Frugal Gourmet Cooks American
The Frugal Gourmet Keeps the Feast: Past Present and Future
