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The Complete Book of Greek Cooking
Over 160 wonderfully flavored Greek recipes, including tasty classics and popular modern dishes, using traditional techniques and ingredients. An informative introduction celebrates the history and food culture of Greece, the wealth of fresh ingredients and the methods used in the preparation and cooking. Easy-to-follow illustrated step-by-step instructions ensure perfect results every time. 700 color photographs.
Paperback
First published January 1, 2005
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Displaying 1 - 5 of 5 reviews
August 26, 2014
Wonderful book. Lots of beautiful anecdotal information such as foods for various feast days and celebrations, regional specialties, and great photos as well. I love the recipes and their presentation. This was a long-time wished for acquisition finally made.
November 12, 2024
The library is a great spot to scout out cookbooks. I often find I have only three or four favorites in each book, so instead of purchasing, loaning is a good option. This book is an exception. It is filled with recipes that are both traditional as well as the currently more popular ones and since the Mediterranean diet has more recently been promoted as healthier, more people are trying foods they may not have eaten before. There is everything from the more difficult recipes for those who really enjoy creating something that takes more time and requires more steps, to the easier, more simple fare.
There are several things that make this book exceptional: first are the many photographs, second are the step-by-step instructions, third the section that explores the country, the culture and Greek food and finally the section on the Greek pantry, which includes a wealth of interesting and valuable information.
The photographs which are of exceptional quality and very colorful, are used to illustrate what each recipe will look like when it is finished as well as illustrating the instructions. Often when perusing a recipe book for something to make, it is difficult to envision the result but with photographs for each recipe, these choices become much easier!
All the recipes focus on fresh ingredients, eliminating the processed ingredients found in many of todays “quick recipes” which are time savers but not nutritionally the best.
The section called “The Greek Kitchen” describes the food that provides the basis for Greek cooking. It covers the kinds and uses of olive oil, considered the staple of the Greek diet, explains how every Greek meal ends with fresh fruit, and includes a small section on what are known as “spoon sweets”. The vegetables used in Greek cooking are always seasonal and fresh and unlike the American table are usually served in a separate small dish. Peas, beans, lentils, nuts and seeds provide much of the protein in the Greek diet, which is largely vegetarian and therefore healthier. Much of the carbohydrate is provided by rice and pasta, which is homemade, with different varieties produced in different regions of the country. Bread is served with every meal, while the traditional time for serving pastries is reserved for the afternoon. Herbs are often collected wild from the countryside, with parsley and oregano the most commonly used. Seafood predominates Greek cuisine, reflecting the fact that many live by the coast and throughout history, fish has always been a reliable source of food. Traditionally, the Greek diet includes little meat. Chicken is mostly free range with spring lamb and goat used most often, since there is little suitable land for grazing cattle. Most of the dairy products come from goats and sheep and their cheeses and yogurts are known for their quality.
The recipes include two other conveniences, with quantities noted in both metric and imperial measures and a nutritional analysis provided for a serving portion of each recipe.
This is an excellent book, one to buy and keep, not just borrow, since the step-by-step process with the accompanying pictures provide such a wealth of additional information.
This is a great find and definitely a keeper.
There are several things that make this book exceptional: first are the many photographs, second are the step-by-step instructions, third the section that explores the country, the culture and Greek food and finally the section on the Greek pantry, which includes a wealth of interesting and valuable information.
The photographs which are of exceptional quality and very colorful, are used to illustrate what each recipe will look like when it is finished as well as illustrating the instructions. Often when perusing a recipe book for something to make, it is difficult to envision the result but with photographs for each recipe, these choices become much easier!
All the recipes focus on fresh ingredients, eliminating the processed ingredients found in many of todays “quick recipes” which are time savers but not nutritionally the best.
The section called “The Greek Kitchen” describes the food that provides the basis for Greek cooking. It covers the kinds and uses of olive oil, considered the staple of the Greek diet, explains how every Greek meal ends with fresh fruit, and includes a small section on what are known as “spoon sweets”. The vegetables used in Greek cooking are always seasonal and fresh and unlike the American table are usually served in a separate small dish. Peas, beans, lentils, nuts and seeds provide much of the protein in the Greek diet, which is largely vegetarian and therefore healthier. Much of the carbohydrate is provided by rice and pasta, which is homemade, with different varieties produced in different regions of the country. Bread is served with every meal, while the traditional time for serving pastries is reserved for the afternoon. Herbs are often collected wild from the countryside, with parsley and oregano the most commonly used. Seafood predominates Greek cuisine, reflecting the fact that many live by the coast and throughout history, fish has always been a reliable source of food. Traditionally, the Greek diet includes little meat. Chicken is mostly free range with spring lamb and goat used most often, since there is little suitable land for grazing cattle. Most of the dairy products come from goats and sheep and their cheeses and yogurts are known for their quality.
The recipes include two other conveniences, with quantities noted in both metric and imperial measures and a nutritional analysis provided for a serving portion of each recipe.
This is an excellent book, one to buy and keep, not just borrow, since the step-by-step process with the accompanying pictures provide such a wealth of additional information.
This is a great find and definitely a keeper.
September 13, 2020
In anticipation of our future trip to three ports in Greece, I bought this book that explains the different regions and the dishes that come from each. It's a nice big book that includes some history, climate conditions, animal husbandry, gardening, and traditions. The recipes seem to be easy to follow and include step-by-step photos and instructions. I've earmarked two dozen to try, but will have to cut down some of the recipes since there are only two of us and no guests will be arriving during Covid.
December 29, 2020
A bit disappointing, starts with descriptions of various ingredients, for each ingredient there is a laundry list of places it is grown or produced. Would have worked better with a zone and what ingredients go with the zone. Some interesting recipes, many seafood dishes though use fish not easily available.
August 10, 2014
Picked this up at Goodwill and I'm so glad I did. It's got a ton of delicious recipes, and I'm so inspired that I'm now planning a Greek-themed dinner party.
Displaying 1 - 5 of 5 reviews