The Greek Cook Book

Additional Details

Description: This latest addition to the famous International Cook Book Series is a translation and adaptation of Greece's best-selling cookbook, containing 500 of its choicest recipes. Yet all of these -- many of them offbeat and exotic by American standards -- can easily be prepared from ingredients readily available to the American housewife. 

Phyllo, that fabulous pastry used as the basis for many Greek entrees and appetizers as well as desserts, appears here in many delectable forms -- try the baklava with honey syrup, or Copenhagen (the pastry named for the Greek king who was originally a Danish prince). You'll find excellent recipes too for the famed Greek dolmathes (stuffed grape leaves) and many of the yemista (for example, stuffed artichokes. Or you might prefer to sample a main-course baked specialty like one of the moussakas or au gratins made with lamb, eggplant, or squash. 

Having visitors? Welcome them as the Greeks do, with a choice of glykos or spoon sweets -- perhaps eggplant, or rose petal, or apricot. Like halvah? You can make your own, by following the instructions in The Greek Cook Book. Want to prepare an Easter feast? Start with Greek Easter eggs, followed by Easter soup; serve lamb on a spit, with perhaps a lathera (vegetable specialty) or an octopus or squid main-course alternate; and for dessert -- served much later -- prepare St. Basil's twists, or perhaps yogurt cake. For a cocktail party, serve any of the marvelous canapes (like taramosalata) or hot hors d'oeuvres (like piroski). 

Special features of the book are the Glossary, explaining all the Greek terms, the typical Greek menus that offer an instant choice for lunch and dinner, and the complete Index, with titles in both Greek and English. 

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Condition: Good condition with light shelf wear.