Greek Food

by Rena Salaman

Presents traditional Greek recipes for appetizers, soups, sauces, salads, vegetables, pies, poultry, game, fish, meat, pastries, and cakes

388 pages, Paperback

First published March 28, 1983

Reviews

[Scotslass · Rating 5 out of 5]

Love this cookbook. It’s a tried and tested treasure trove of authentic recipes and valuable information. It tells a story and everything is described in great detail, such as foraging for herbs in the Greek hillsides, there’s a chapter on olive trees and olive oil which gives a historical background and details of the olive harvest. Recipes on preserving olives are included in this chapter. Rena also takes us on a visit yo a Xaharoplastio and describes the patisserie and dessert display in detail.
This book is a revised edition of the Fontana paperback and it includes extra chapters Glyka- all kinds of pastries cakes and jams, Rena’s legendary Baklavas recipe and my favourite karythopitta or walnut cake which is simple to make, light and delicious using breadcrumbs instead of flour, which soak up the spice-infused orange syrup. There’s an additional chapter titled Kafe, the all important Greek coffee. The final chapter in the book, Votana, is all about the Greek use of herbs.
The book is an oldie but a goodie, and straplines on the cover by The Dunday Times, Jane Grigson and Alan Davidson, who has also written the forward, attest ti this.