Product Description
More than 200 unique and intriguing recipes for all kinds of Greek dishes. ... Read more

Customer Reviews (17)

best Grreek cooking book
This book was recommended to me many years ago by Greek friends.I think it remains one of the best that has ever been published.Mary Lou Kavaler

Cooking Greek
Great for reading and experimenting with recipes.You may surprise yourself!Only drawback is that it's not lavish with photos.But the instructions are excellent and the recipes authentic.

GREEK GORGY
Authentic, easy-to-follow recipes, will result in such good eating that everyone will want repeat performances. And, as far as I'm concerned, that's the best way to judge a dish's success. My husband and guests almost always rave about something I have prepared...but when someone says, "will you make {dish you made} again," that's when I know I have a winner.
If you are looking for a travel guide or a history book, go elsewhere, even though this book will give you an appetizer there also. The Complete Book of Greek Cooking will deliver exactly what the title promises.

The Complete Book of Greek Cooking
My sister gave my husband this book as a gift last Christmas.At the time he was working nights at a Greek restaurant.The owner borrowed the cookbook from him and then refused to return it!I gave him another copy this Christmas and he uses it at least once a week to make delicious, homey dinners for us.Recipes are easy to follow and well-tested by the church ladies and their families.

Happy to find
I was happy to find a cookbook with authentic Greek recipes.I love international foods and trying new things.I am disappointed when food is "Americanized".I want to taste the food like it was supposed to be, otherwise I'd order it at McDonald's.Thank you to St. Paul's for bringing us this book. ... Read more

Product Description
Take eighty-seven ambrosial recipes designed for the needs and appetites of everyday cooks, leaven with delectable anecdotes about the Greek lifestyle, then pepper with revealing scientific insight, and the result is Greek Revival: Cooking for Life--an appetizing introduction to wonderful flavors and health benefits of the traditional Mediterranean diet. Patricia Moore-Pastides, an accomplished cook and public-health professional, presents dozens of easy-to-make and impossible-to-resist recipes that infuse a healthful diet with the enticement of great taste.
Greek Revival showcases a pantheon of healthy recipes, accompanied by beautiful color illustrations, helpful preparation techniques, and tips for making the most of familiar ingredients, from colorful fresh fruits and vegetables, to whole grains, beans, and seafood. These natural flavors are enhanced by rich extra-virgin olive oil, so the delectable dishes are savored without guilt. Following Greek tradition, meat is not eliminated from the diet, but rather saved for special occasion, and you will find a variety of succulent and creative meat recipes in Greek Revival as well. Always mindful of time, health, and budget, the author makes wonderful use of natural, minimally processed ingredients readily found in most neighborhood supermarkets. Recipes include dolmades (grape leaves stuffed with cracked wheat and pine nuts), imam baildi (caramelized eggplant), gemista (vegetables stuffed with barley and mint), xifias souvlaki (herbed swordfish kebabs), tavas (oven-roasted onion, tomato and lamb stew), karidopita (spiced walnut cake), and many more.
Throughout the book Moore-Pastides shares lively stories of her days living in Greece and Cyprus that exemplify the enduring charm of an Old World lifestyle. Through her tales we see a snapshot of a world lost to fast-paced modern living, and we are introduced to the health benefits of the Mediterranean lifestyle. Her observations are supported with illuminating summaries of current scientific research. Health-conscious readers looking to improve their diets and protect themselves from the perils of heart disease, stroke, diabetes, cancer, and Alzheimer's disease will find hope in the author's research, presented in a way that is accessible and inspiring. ... Read more

Product Description
Features 22 complete menus with recipes that exemplify the essence and flair of Greek cuisine. ... Read more

Customer Reviews (16)

The Best Greek Cookbook!
I first purchased this book back in the 1970s. Every recipe I've tried is easy to follow and produces delicious results. Even my pickiest Greek friends have said the recipes were authentic. I loaned my copy to a manager in the late 1980s and she refused to give it back (it was out of print by then), which tells you how good the cookbook is. (Fortunately, I was lucky enough to find a used copy.) I've tried a number of other Greek cookbooks over the years and this remains my favorite.


The book is charmingly illustrated using images from ancient classical Greece. It isn't a huge cookbook, but if you love Greek cooking, you will find all the basics here, well-presented, with clear instructions, with perhaps some new things to try.


One of my favorite recipes is an orange-flavored egg custard in filo pastry (Galatoboureko). Egg, rice, and lemon soup (Soupa Avgolemono) is another favorite. Although not personally fond of Taramosalata (fish roe blended up with white bread to make a sandwich spread), one of my Greek friends said the recipe in this book is 100% authentic and 100% delicious. The beet and onion salad (Kokinogoulia Salata) might not be for everyone, but I love it.


The only criticism I have for this edition is that the index, instead of being a continuous, alphabetical index, is instead divided into the same sections that the book is divided into. In other words, each section has its own index. That means if you want to look up a recipe, and you don't know how it was classified (is it a salad? an appetizer? something else?), you might have to check half a dozen or more different mini-indexes before you find the recipe you are looking for. As a professional indexer, I am puzzled at why someone would make this decision. And since the author often refers people to the index to find recipes (instead of giving a page cross-reference), this just adds a bit of time to finding anything.

Sorry this is out of print
I bought this book in 1973 and have loved cooking from it ever since. People rave over dishes that I prepare from it. I see from the prices for used copies of this that there are plenty of buyers out there. I'd recommend it any way.

This is a must have!
Eva Zane wrote what I consider the best Greek cookbook, ever!(And trust me, I have many).The recipes are so authentic that my Greek parents, grand-parents and even one great-grandmother (Yaya) use it as a reference.Wonderful recipes for moussaka, youvarlakia (meatballs in avgolemano sauce), baklava, tzatzki, spanikopitas, wonderful fish and meat dishes and so much more.This book lacks pictures, but makes up for it with easy to follow, perfect-every-time recipes.Eva Zane also includes great stories and tidbits about Greek mythology, culinary history and culture.This book is out of print, so get a copy by any means necessary.You'll use it all the time!

No OTHER Cookbook like this one !!!
I bought my first copy of this book when I was 15 years old.My mother was an exceptional greek cook, and I always thought this cookbook was the closest thing to my mom's authentic greek cuisine.(In fact some of the recipes are better) When I was first married, I used the book and it eventually fell apart. I searched and found another copy.The same thing happened to the second one.I'm looking for my 3rd one now.I have purchased several greek cook books in the past and I still think Greek Cooking for the gods has the best and most authentic greek recipes available today.I have been using it for over 30 years.

Family Favorite
This book has been circulating in my family for 3 generations, and our "bible" when preparing all holidaymeals!!! We'd never prepare anything without it. Being of Greek descent, that pretty much says it all.....enjoy!!!!! ... Read more

Product Description
The pristine beaches, azure sea, and historic richness of Greece aren’t the only reasons Americans are attracted to the Greek way of life——the juicy ripe tomatoes, creamy feta, and aromatic olive oil are just a few of the intensely satisfying flavors we just can’t seem to get enough of. Eating the Greek Way captures the freshness of Mediterranean cooking with more than 100 delicious and healthful dishes that will help you look and feel great——and bring the rich experience of the Greek Islands into your everyday life.

The beauty of Eating the Greek Way is that every tantalizing meal in this book can help you lose weight and improve your health. Using the foundations of olive oil, garlic, wine, fish, nuts, yogurt, cheese, whole grains, fruits, vegetables, and lean proteins——ingredients found in a supermarket——these wholesome dishes will delight every palate. Reinvigorating familiar ingredients in a new way, Eating the Greek Way shares irresistible recipes, including Baked Prawns with Feta and Tomatoes, Spanish Chicken Casserole with Green Lentils, Lamb with Apricots and Almonds, and Passion Fruit Crème Brûlée.

Packed with vibrant color photographs of the dishes as well as beautiful pictures of the landscape that inspired them, Eating the Greek Way is a treat for the senses and will revolutionize the way you think about healthful eating. ... Read more

Customer Reviews (6)

Great Recipes
The recipes in this cookbook are excellent.I have a Greek daughter-in-law and she shares my opinion of the recipes.It's a wonderful way to eat healthy.

Salud!
This beautiful book is a font of useful information, delicious recipes, and visual beauty. Good common sense. Great recipes. Salud!

GREAT healthy, easy recipes!
This has become one of my all-time favorite cookbooks. Literally every recipe I've tried has been an instant hit with my family. I like that there's loads of flavor (and not all the same old stuff) in everything, and there's also a section about how to eat a health-supporting Greek-inspired diet. (The author is a doctor from/in Greece.) All of the ingredients are readily available. The only alteration I've made (to some recipes) is to cut down on the healthy oils a bit -- while olive oil is yummy and good for you, I'd rather cut back a bit on how much oil I add to a dish. I have also found that many of these dishes keep well for leftovers, the recipes make good (big) amounts, and there is a nice emphasis on fresh ingredients. Nothing is complicated, but it always comes out looking and tasting really impressive. Highly Recommended!

American edition of Greek Doctor's diet cookbook.
The book is full of nice and easy to follow recipies. However I am dissapointed it was not mentioned that it is the american edition of "The Greek Doctor's diet cookbook" that I bought on amazon slightly over a year ago so I ended up having two copies of one book.

informational and colorful
Dr. Lindberg starts with the health benefits and principles of the Greek Mediterranean diet and includes: a sample daily and weekly menu, portion sizes, glycemic index, shopping list, healthy ingredients explanation, kitchen ingredients and equipment lists, and more.The pictures are beautiful.This is a concise and comprehensible book with simple, interesting recipes.The back section contains a GL (glycemic load) breakdown list, which may be a helpful tool in choosing foods for this diet, other diet, or in general.My background: BA in Foods & Nutrition, MSED in Family & Consumer Sciences Education (FCS), and teaching certification in FCS. ... Read more

Product 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.Amazon.com Review
In Ithaca, the villagers so revere the olive that they give names to theolive trees that bear them. We're not talking upstate New York here, butGreece, the land that gave us rosy-fingered dawns and spanakopita. DianeKochilas gives us the Greek way with vegetables in The GreekVegetarian, and she should be given some kind of humanitarian award forthe effort. For anyone fussing over increasing greens, vegetables, andgrains while reducing the place of meat in the usual American diet, TheGreek Vegetarian is a place of comfort and repose, a place to settleback in the sun and flip through the pages and let the deliciousness of allthese wonderful food ideas lap over your life like warm waves from theAegean Sea.

There are 100 recipes herein, and they come from the traditions of Greekcuisine. No one is stretching just to make a dish vegetarian (oh, OK:there's one recipe for vegetarian souvlaki). Only recently have Greeksgained the dubious title of biggest meat eaters in Europe, and even thenall they did, according to the author, was make their plates bigger for theadded meat. They still eat a diet rich in vegetables. Always have; alwayswill.

But some specifics. Kochilas divides her book into Meze, the little dishesof Greece, and Main Meals, the pastas, soups, stews, casseroles, savorypies and breads, the egg dishes. There's Beet and Apple Salad with a YogurtDressing, for starters. How about Roasted Eggplant and Chickpea Salad? OrArugula Salad with Wrinkled Olives and Orange Slices? The Classic GreekBean Soup is included. So too is a dish of Potatoes Stewed with KalamataOlives. The possibilities build, one upon the other. This book bursts withflavor the same way a vine-ripened, sun-warmed tomato bursts at the firstbite. It will dribble down your chin if you're not careful. --SchuylerIngle ... Read more

Customer Reviews (15)

Great Greek Vegetarian Cookbook!
This book includes many recipes for classic Greek vegetarian dishes.Many people don't realize that because of the extensive dietary restrictions of the Orthodox religious year Greek cooking has developed a huge and mouth-watering vegetarian repertoire.Everything looks and sounds delicious and authentic.The recipes are clearly written and don't require many exotic ingredients.I'm not a vegetarian, but I'm always interested in finding tasty non-meat dishes to vary the daily menu and this cookbook delivers on that!The recipes in this book are ovo-lacto, but many of them can easily be adapted to vegan cooking.I definitely recommend this book!With recipes like these, meat really becomes irrelevant -- these dishes are all intrinsically good in and of themselves!

Veggie Greek Food
I have tried many of the recipes included in this volume and they have all been terrific and tasty. Being married to a Greek who likes his meat, I have to say that the recipes in this book meet his mark of excellence so much so that he asks for repeats!

The greek vegetarian
The book disappointed me, in that it did not have very good selection of true Greek vegetarian dishes, a great deal of dishes listed I never heard of, or ever seen. That aside some of the dishes seem to be middle eastern and not Greek at all. Disappointed with the book, that tried to create original receipts using Greek ingredients, but ended up really failing on both.

Simple, honest, delicious
I am cooking my way though this book. The recipes are simple, balanced, delicious and healthy. A great way to eat more veges.

"What do you mean, you don't eat no meat? That's okay, I make lamb!" Opa!
For those not in the know, my title is from "My Big Fat Greek Wedding," in which John Corbett plays Ian Miller, a vegetarian high school teacher. His fiancee Toula's Greek family doesn't understand the meat-free concept. Thankfully, Diane Kochilas, author of several definitive cookbooks on Greek cuisine, does.

Although your first impression of Greek food might be the flaming cheese appetizer saganaki or greasy lamb or chicken gyros, many Greek recipes were meatless, particularly those that coincided with the fasting required by the Greek Orthodox calendar (48 days before Easter, 40 days before Christmas, and lesser fasting periods throughout the year in which meat and animal products were not allowed). The Lenten dishes in particular, called Lathera ("oiled"), consist of hearty bean stews, stewed eggplants, and other braised dishes with loads of olive oil as flavoring agent.

In addition to a brief cultural and culinary history of the Greek Islands, Kochilas also provides primers on various varieties of Greek olives (kalamata, conservolia, halkidiki, megaritiki, thrubolea), cheeses (feta, teleme, sfela, batsos, touloumotiri, galotiri, kopanisti, kasseri, graviera, kefalotiri, etc.), and a section devoted to bread (after such luscious descriptions of Greek bread, the book is noticeably lacking in bread recipes; a sore oversight). Greek flavor combinations of lemon, dill, olive oil, eggs, oregano and garlic, tomatoes and cinnamon, and others are also discussed in the introduction.

The book is dominated by vegetable and grain dishes, including a simple variation on the ubiquitous Greek salad. The recipes open with meze, or Greek appetizers similar to tapas. Some of the more unusual offerings include eggplant puree with walnuts, potato-garlic dip with walnuts, harvest pumpkin-chestnut puree, and spicy lentil and wild rice salad.

Main dishes are usually a grain-veggie combo, including numerous recipes for orzo (a rice-shaped pasta), bulgur, rice pilafs, and polenta. Soups include potatoes stewed with kalamata olives, tomato and rice, and artichokes stewed with potatoes, tomatoes, and mint. There is an entire chapter devoted to stuffed vegetables, and another to savory pies and homemade phyllo dough, including spanakopita, savory pumpkin pie in a phyllo coil, and onion pie with raisins, dill, and nutmeg.

The final chapter covers egg dishes perfect for a light brunch, including a baked omelet with chestnuts and feta, asparagus frittata, and scrambled eggs with fresh tomato and parsley.

This is a wonderful addition to any kitchen, particularly vegetarian / vegan ones, as many recipes are meat-and-cheese free. A classic variant of the much-touted Mediterranean diet, it places great emphasis on seasonal produce, whole grains (bulgur, wild rice) and dried beans, and olive oil (if you're watching your fat intake, you'll want to drastically decrease the oil called for in recipes, which many times can be 1/2 cup or more). The recipes are clearly written, and each chapter offers the cook a background on traditional Greek cuisine and regional cooking.

The only downside is that it may be difficult to locate the myriad of Greek cheeses (and olives) that Kochilas lovingly describes, particularly if you live in a small town that's not close to a Greektown. Also, I generally stick to a very-low-fat diet with no added oils, so I scaled back on the 1/2 cup or more of olive oil called for, but that's more a matter of personal taste (I recently read where Greeks have the highest per capita consumption of olive oil at 26 *liters* a year!!). ... Read more

Product Description
A rising star in the food world, Michael Psilakis is co-owner of a growing empire of modern Mediterranean restaurants, and one of the most exciting young chefs in America today. In How to Roast a Lamb, the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook. 

Customer Reviews (18)

Best Gyros Ever!
I recently made the gyro recipe from this book, along with the tzatziki (yoghurt-garlic-cucumber sauce) and a slightly dumbed down version of the Greek salad (cut the number of salad ingredients down a bit to save $$, since I was just using it to garnish the gyros). It was absolutely fantastic and a huge hit with my guests. The gyro is baked like a meatloaf and then sliced thin and pan fried in spiced oil. Flavor explosion.

This book is all about fine dining and the "new" in the tagline is apparent - if you're like me, you'll still want a second Greek cookbook to get recipes for a number of classic dishes you won't find here. I'm currently enamored with Vefa's Kitchen, primarily because the mousaka - my favorite Greek dish - recipe was perfect. But How to Roast a Lamb is the more adventurous book, penned by a chef unafraid of bold, complex flavors.

Contemporary Greek Cooking - this is not a book of your yia yia's favorite recipes
I've grown up eating traditional Greek cooking, and enjoy cooking Greek food for my family today.I believe that of all my Greek recipe books on my shelf, Vilma Liacouras' "The Food of Greece" is the best for reliable, traditional Greek recipes.If you are looking for those traditional Greek recipes, you will be disapppointed with this book.Be aware that Michael takes the traditional recipes and updates them with a contemporary and more cosmopolitan twist.

That said, I love this book, and I love the recipes!I love that Michael adjusts the recipes with his point of view and gives them a wonderful, contemporary update.Yes, many of them are complicated, and moreso than the traditional versions, which does not make them practical for everyday use.But they do inspire me to make my own updates to the Greek foods I make for my family on a regular basis.And on that note, if you are not familiar with Greek cuisine, you will find that there are sometimes huge variations of the same recipe based on geography.A woman in Cyprus will make her dishes differently than someone from the Macedonian (ie northern) part of Greece.

Awesome Book!
Psilakis is an awesome chef and I have enjoyed watching him cook on the food network on different shows. His recipes are great, but what is even better is that he talks about traditions and techniques. I also like that he explains how the meats work with brining and marinades. I enjoy cooking with whole natural foods, and that is what he does! Can't wait to eat at one of his restaurants in NYC.

Nice try
Cookbook is compiled in a strange way. The cookbook is written as a narrative and the recipes are sort of haphazardly strewn about (in relation to the narrative). Interesting concept but difficult to hash out menu ideas.

Tried a couple of recipes from the text and the flavors were completely off. Perhaps this is his spin on classic Greek but I don't know anyone on this planet who uses shallot or white distilled vinegar in a Tzatziki.

I am a little disappointed in this text.

the recipes aren't that good
I've made 5 recipes from this book, and all have been a disappointment.The recipes read well, but are over-elaborate and don't taste as good as simpler recipes I've made.

I did enjoy the family stories, but expected the family style dishes to be special.They're not.

My favorite Greek cookbook, stories and recipes is "The Olive and the Caper".Try that instead. ... Read more

Product Description
With easy-to-follow directions and thorough guidelines, Made in Greece will appeal to novice cooks and experienced chefs alike. ... Read more

Customer Reviews (3)

Fun Greek Cooking!
This book provides easy to follow Greek recipes for cooks at any level! So many delicious recipes to try!Greek food made fun and easy!

Easy-to-follow, step-by-step preparation instructions
John S. Kaldes has a passion for preparing and sharing authentic Greek cuisine recipes. Made In Greece: A Guided Tour Of Greek Cooking is hallmarked with easy-to-follow, step-by-step preparation instructions and guidelines that will enable even the most novice kitchen cook to turn out gourmet quality Greek dishes. From Tiganites Patates me Avga (Fried Potatoes with Eggs); Fasolakia Yahni (String Beans with Onions and Tomatoes); and Kotopoulo Souvlaki (Chicken Kebab); to Arni me Kolokythia (Lamb with Zucchini); Ravani (Farina Cake with Syrup); and Tsourekia (Easter Bread) Made In Greece will quickly become a popular addition gracing any family cookbook collection.

So easy to use!
This is probably the most comprehensive Greek cookbook out there. And being greek american myself, the nice thing is that I don't have to bother my parents anymore for recipes - it is easy to follow with step by step instructions and with alternatives to hard to find ingredients. I use this all the time. You should too! ... Read more

Product Description
Popular TV chef Georgia Sarianides adapts healthy and delicious traditional Greek recipes to American ingredients and lifestyles.

"My recipes are Greek with an American twist, just like me!" say chef Georgia Sarianides. In "Nosthimia!" (Greek for "delicious"), she adapts healthy and delicious Old World Greek recipes to new American ingredients and lifestyles with her unique blend of zest and humor. 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 185 mouth-watering recipes, Georgia includes family stories, cooking tips, and customs from the Old Country. ... Read more

Customer Reviews (7)

Amazing
best cookbook ever, i grew up on this stuff but i moved out years ago and i could never recreate the recipes from my mom's cooking. until i finally got this book. the ingredients are available at any grocery store. my mom's recipes that she gave me had me traveling all over town to get them, and the funny thing is that they taste the same or better. This woman is a godsend she made cooking greek so easy for me that i am cooking everyday for cheap. best 12.24$ i ever spent. i have amazed friends and family with the things i made out of this book. And i forgot to mention that i am a guy who always messed up his omelets in the morning. She covers everything from meats to vegetarian meals to desserts, and the orange cake recipe is to die for.

Great Gift
I bought this book as a Christmas Gift for a young girl who loves the Olympics.I think it is a great book and in the middle of the cookbook she gives a little history of the Olympics in Greece.I personally have not tried any of the recipes, but I am sure they are great.The person I gave it to loves the book.

Tasty, simple, and fun!
These recipes are simple enough for weeknight cooking, but they are delicious and quite good enough for entertaining as well.I recently served the 'appetizer meatballs' and 'kalamata olive spread' at a small gathering.The meatballs vanished in short order and the olive spread tempted several folks who 'don't like olives' to give them another chance. I substituted aleppo pepper for the black pepper but otherwise made these recipes exactly as printed.The spanakopita recipe has a much shorter ingredient list than my usual one, and includes fennel, which mine doesn't.As much as I like my old recipe, I like Georgia's better and will stick with it.My favorite thing about Nosthimia is the ease of preparation compared to some other Greek cookbooks I've used.This book is full of recipes for tasty, nourishing food that won't take hours to prepare but will fill your house with tempting aromas and satisfy your hunger.

Anyone can cook Greek with this one!
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
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. ... Read more

Product Description
Recipes range from appetizers, soups, fish and shellfish, poultry and meat; through vegetarian dishes, side dishes and salads; to desserts, cakes, sweets, pastries, cookies and breads. ... Read more

Product Description
Let chef Georgia Sarianides introduce you to the world of authentic Greek cuisine--with its emphasis on fresh produce, fragrant olive oil, and liberal use of herbs and spices--all served up with classic Mediterranean warmth and gusto!

You'll learn to create delicious, satisfying dishes using fresh ingredients and pure olive oil.From traditional favorites like spanokopita and baklava to delectable lamb and seafood specialties, Best of Greek Cuisine offers a health-conscious approach to authentic Greek cookery with over 100 tempting low-calorie favorites.Among the recipes included are: Egg and Lemon Soup, Greek Fisherman's Stew, Chicken Stuffed with Pine Nuts, Lamb Fricassee, Swordfish Plaki and classic desserts such as Walnut Cake.This treasury of Greek cuisine also includes special sections on Greek wine, using herbs and spices, general food preparation tips, and working with phyllo dough. ... Read more

Customer Reviews (2)

A wonderful source of traditional Greek recipes
Best of Greek Cuisine: Cooking With Georgia by Georgia Sarianides offers easy-to-follow recipes that represent the basics of Greek cuisine. Chef Sarianides was born in Amalada in Peloponnese, Greece, and this cookbook contains the traditional Greek recipes that she learned in her Mother's kitchen, and also those that she has created herself. All of the recipes are uncomplicated, delicious, and satisfying.

This 176-page cookbook is divided into five sections, Soups, Salads, and Vegetables, Savory Pies, Main Meals, Fish, and Pastries. The recipes represent a wide selection of traditional Greek foods, including such favorites as spanakopita, dolmades, pastitsio, and Greek meatballs. The instructions are straightforward and easy to follow, and most recipes are prefaced with additional background information or serving suggestions. Recipe titles are in English, followed by the Greek translation. The cookbook does not offer photographs, although black and white line drawings are included.

I particularly enjoyed the additional reference material this cookbook had to offer. For example, the Herbs and Spices section lists and defines the popular seasonings used in Greek cooking, such as basil, oregano, and olive oil. The General Food Tips section provides practical advice for choosing, preparing, and storing all types of foods, including garlic, tomatoes, and chicken. The Working with Phyllo dough section provides valuable tips and advice, and the Wine Selections section outlines the origin of six different Greek wines, and offers serving suggestions.

I highly recommend this cookbook as a wonderful source of traditional Greek recipes, and as a valuable reference for anyone interested in Greek cuisine.

Excellent!
This is an excellent book on Greek cookery. It is filled with tasty recipes that you would find served in any Greek home. Considering some of the cookbooks you see these days that are filled with fancy recipes that noone has time to make, this book is a delight! ... Read more

Product Description
This is a Greek family cookbook with unique flavours and home kitchen recipes. This book showcases dishes from the key regions of mainland Greece as well as the islands and introduces readers to little known spices and ingredients-providing ways to track them down. Of particular interest is a section on micro-brewed beers, regional wines, and different ouzos. Also included is an overview of the Hellenic, detailing the culinary history and culture of provincial and mainland Greece. ... Read more

Customer Reviews (12)

Who put this book together?
By the time I realized all the pages were out of numerical order it was too late to return the book.No quality control at Amazon or the publisher.

The recipes are fine but the index and table of contents are useless with the pages all jumbled up.

Great Recipes, But No Pictures
I bought this book for my fiancé since he's recently begun a love affair with Greek food. The recipes are wonderful, but we're both visual learners and the lack of pictures didn't make us super thrilled. I wish I could give it 4 1/2 stars, I wouldn't take off a whole star just for that -- the book certainly makes up for it in other ways. I will possibly purchase another cookbook with more of a visual bent, just to supplement this one.

full of interesting information and good recipes
My husband and I have traveled to Greece on several occasions, and after the last trip I wanted to learn to prepare more of a Greek cuisine for our everyday life, as I think the food is delicious and very healthy. This cookbook took me back to many of the places we have been and gave me the recipes and know-how to prepare them. One interesting feature is that the same recipes are prepared in different ways in different regions, moussaka being a good example, and so there are different recipes for the same dish. There are also good photos accompanying the recipes, and a thorough section on preparing fresh dolmades. The one thing I have found frustrating is that it can be hard to find a recipe if you just look up something like moussaka, as recipes are listed by the names they have given them, which often start with the regional or place name. I have added several entries into the index to solve this problem.

Simple and Tasty!
I haven't owned this book for very long but I've made a handful of the recipes so far- all simple and wonderful! The Cod with Feta is to die for. Living in a part of the world where trout is the local fish, I often find myself frustrated with an inability to find ingredients listed or they are extremely limited, I've found it very helpful they've given suggestions for substitutes. My only complaint about this book is it's not really one of those cookbooks you can browse through the poultry section and pick something out. You need to know what you want to cook. I enjoy that the book is set up regionally, and learning a little about the culture your dinner is coming from is nice. But, if your in a rush to find dinner, this book can feel a little daunting. Maybe it'll get better as I own it longer? Lots of great recipes.

Spanikopita forever !
This is simply the best cook book on Greek delicacies ever!I speak as a Greek-American raised on home cooking from my Spartan mother.How do you think that The 300 got to look that way !!! ... Read more

Product Description
The richness of Greek cuisine is represented here with sumptuous and health-conscious versions of all-time favorites such as baklava, pastitsio, halvah, moussaka, and more! ... Read more

Customer Reviews (6)

Gift for MIL
I got this as a gift for my Mother-in-Law so she could become more familiar with Greek cooking on my side of the family and since she likes to cook I figured it'd be something fresh for her to try.Delivery of this item was on time:)

Wonderful Vegetarian Greek Cookbook
This is a great Greek cookbook.It is a vegetarian cookbook, but I hardly noticed with all of the great recipes inside.It, of course, contains all of the basics like falafel, humus, and Moussaka, but there is so much more in this cookbook!One of my favorite recipes is the Cucumber-Yogurt Salad.It is wonderfully refreshing and makes a great side for a lunch.The book also contains some delightfully different recipes - green beans in tomato sauce, zucchini patties, and eggplants with cinnamon.

The recipes in this book are easy to make, so any cook should be able to prepare them.I would recommend this book to anyone who want to add some Greek recipes to their repetoir.Although it is a vegetarian cookbook, non-vegetarians will enjoy it too!

Good variety and flavor
I use this cookbook in combination with another, Greek Vegetarian Cookery, since both have similar recipes but some slightly different ingredients and I love to play when I cook. I see these two cookbooks as equals since they overlap in some areas not in others and where they overlap its interesting to combine ingredients from the two recipes to make something more flavorful. This is a great cookbook even as a stand-alone though, don't get me wrong.There are some excellent recipes for moussaka in here (3 different recipes are provided which is neat).The recipes are all quite easy and don't call for a lot of ingredients - all ingredients are easily found in the supermarket. There are quite a few eggplant recipes in here which for me was great since I love eggplant and am often looking for new ways to prepare it.So far what I've tried has been great.There's a good use of a variety of herbs (such as garlic, basil, cinnamon, etc - things that are pretty commonplace) and they're used appropriately.The chapters cover some of everything:appetizers (e.g. eggplant dip, cheese sticks, stuffed grape leaves - excellent recipe), soups (onion, lentil, chick pea) , salads (black-eyed pea salad, cabbage salad, greek salad, etc), entrees (eggplant soufflé, baked eggplant, eggplant au gratin, falafel, potato patties, lima beans in sour cream, spinach pie, stuffed tomatoes, zucchini patties etc), sides (artichoke dishes, baked eggplant, eggplant in tomato sauce, onion stew etc), breads, sweets.Definitely recommend this cookbook. Nutritional information (fat, protein, calories is provided for each recipe as well)

Excellent for all lovers of Greek an Vegetarian Foods!
This book is great.This book really shows how many traditional recipes in the Greek cuisine do not have meat ingredients.It can be used by anyone who loves Greek food, ethnic food, or vegetarian cooking.I had even lent it to an Indian friend who's vegetarian and she found it to be very useful and the recipes easy to follow.I have always recommended Greek restaurants and recipes to vegetarian and vegan friends who have always appreciated the change of venue and menu!

Just reading the recipes makes you feel satisfied.
Every recipe is exciting and many unique to this traditional cookbook.

It is designed for folks like us who are interested in ethnic cooking that is not greasy or loaded with unhealthy ingredients but at the same time better than a restaurant except you have to do the dishes! We're vegetarians as well so we really liked it.

Try the little stuffed eggplant or the pastichio without meat it is phenomenal! Where's the meat? Who cares when you make these recipes. Or better yet give the book to someone who can cook them for you! I did and I don't regret it. ... Read more

Product Description
Recipes for authentic Greek foods such as dolmades, baklava, and spinach pie, plus several other recipes for main dishes, appetizers, and desserts. ... Read more

Customer Reviews (1)

Cooking the Greek Way
While the 18 recipes in this cookbook (yes, you read correctly, 18) do represent traditional Greek cooking well, most of the recipes would be difficult for a young cook to make without adult supervision and assistance.Traditional favorites such as baklava, spanikopita and stuffed grape leaves are included among the recipes.The beginning of the book has cultural information about Greece and safe cooking tips.This book would be helpful for a school project about Greece, but it is disappointingly short. ... Read more

Product Description
Stretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food.
Aglaia Kremezi, a frequent contributor to GOURMET and an international authority on Greek food, spent the past eight years collecting the fresh, uncomplicated recipes of the local women, as well as of fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light and healthful, simple but never plain, and make extensive use of seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most have never before been written down. All translate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Potato Stew from Crete; Spinach, Leek, and Fennel Pie from Skopelos; Rolled Baklava from Kos.
Illustrated throughout with color photographs of the islanders preparing their specialties and filled with stories of island history and customs, THE FOODS OF THE GREEK ISLANDS is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.Amazon.com Review
The food of the Greek Islands, which stretch from the Turkish shore to theeastern Ionian Sea, is simple but packed with flavor. Aglaia Kremezi hasgathered over 150 recipes from these ancient, sunny lands and presentedthem with fascinating historical and cultural notes in The Foods of theGreek Islands, a landmark collection. The dishes she offers, such asSpaghetti with Lobster Sauce, Meatballs with Rice and Herbs in Lemon Broth,and Baked Mixed Vegetables, are as easy to prepare as they are wonderful toeat. Readers long hoping to find authentic recipes for the best Greekcooking, and those who enjoy fine Mediterranean food, should hail thebook.

Beginning with island-by-island food profiles, the book then offerssections on meze, the famed small-dish appetizers; pitas and pies; entrees;seasonal salads; bread; and desserts. Welcome attention is also given tobeans, rice, bulgur, and pastas, and dishes such as White Bean Soup withWild Celery and Lemon, Bulgur with Chicken Liver and Currants, and Pennewith Olive Oil and Toasted Cheese should become everyday andspecial-occasion household favorites. Bread and dessert recipes are equallysatisfying: Kremezi's Olive and Mint Bread and Saffron, Allspice, andPepper Biscuits, among others, will please bakers amateur and pro,while the sweets, based on honey, fruits, nuts, and cheese, are similarlytempting. Illustrated with color photos, and with a comprehensiveingredient glossary, the book is a window on cooking few of us could enjoyuntil its much appreciated arrival. --Arthur Boehm ... Read more

Customer Reviews (12)

Great Greek Recipes fromAmazon
A friend recommended this cookbook so I ordered it from Amazon. The recipes are super and many are not complicated, so they are great for an average cook.If you like Greek food, this is the recipe book for you!

Superb Greek Cookbook
My mom was born and raised in a small Greek Village.She's an outstanding cook, and is always in the kitchen.When I gave her this book, she was skeptical that there would be anything she hadn't seen before. But to my delight, she remarked how much
she loves her book and that many of the recipes are the best she has seen in a long time.

No pictures of dishes
My husband LOVES to cook and try different recipes.I bought him this book but he didn't care for it because it has no pictures and he likes to see what the dish is supposed to look like or even to decide whether he wants to try it or not by seeing the picture.
This books gives a lot of Greek culture, he says, but he wasn't interested in that.

FDOODS OF THE GREEK ISLANDS
What a wonderful book! Photographs are beautifully done, and a great selection of authentic recipes too. Would highly recommend this!

Great Food, Confusing Directions
This book is gorgeous, both in the sumptious photos and the stunning layout.The intro is fantastic with its summary of differences in cuisine between the mainland and the various islands, and the glossary in back is extremely helpful.Best of all is the food -- not a bad recipe so far and I've tried vegetables to meat to fish, appetizers to mains.This book has even made me like leafy greens.Braised corfu style, mustard greens and spinach turn out to taste as good as anything on the planet.Once that is, you get past the confusing directions.This book is not for beginning cooks.Even experienced cooks are likely to stumble.For instance, in the recipe for braised greens, the ingredients list calls for 2 large ripe tomatoes or 1 cup canned tomatoes with their juice or 1 cup water.Does this mean you can use fresh tomatoes, canned tomatoes or water, or does it mean that if you use canned tomatoes you can use either the juice they come in or a cup of water?Ambiguities like this abound.Do you know which are the tender stalks on fennel?When making meatballs with rice and herbs in lemon broth, when the recipe says the chicken broth mixture should completely cover the meatballs, what do you do when it doesn't?If you've cooked before you can eventually figure these things out, but it's clear that while the author really knows how to cook, she didn't have a fresh set of eyes and hands try out the recipes.Still, don't be scared away.Everything in here is great.The food tastes fantastic, and the introduction to each dish that sets it in context is wonderful.It never would have ocurred to me to serve greens over polenta with currants and onions.It was quite a wonderful combo, especially when viewed with the intro that says the recipe came from a doctor in Ithaca who considered it a tribute to the people who ate it on cold, winter nights during World War II as they waited for freedom.As long as you can figure out what set polenta ought to look like, you too can enjoy this simple and tasty dish.The food may be traditional but Kremizi gives it a modern take.I use this book alot and know I will discover something new every time.I just wish the directions were more obvious, but I'm getting over it.The food is that good. ... Read more

Product Description
Ideas for gluten- and dairy-free cooking complement these 110 colorful dishes from the eastern shore of the Mediterranean. ... Read more

Customer Reviews (2)

It's okay
I'll tell you what: The book is as good as the other reviewer states.

However, if you've been cooking mediterranean food in general or greek food in general for a while and are looking to expand you collection of cookbooks on the subject or your knowledge, it won't hurt to pass on this one.
It is a very basic greek food cookbook; Rice with Cheese and Butter, Tomato Salad, Stuffed Grape Leaves, Lentil Soup, nothing you haven't seen before.

But, if you are just startting to explore the beauty that is the mediterranean food, then, by all means, this is a good book to start with!.

Happy Cooking!.

terrific
Finally a recipe for stuffed grape leaves where I didn't burst the leaves and make a big mess.I also love that there are recommendations for side dishes/dips to serve with the grape leaves.Most of the recipes have a note at the end that tells you an extra tip like this or if you can freeze it etc. There are some wonderful moussaka recipes too which we really love.We were in Greece about a year ago and these recipes definitely bring back memories.There are no photos in here but it doesn't really need it.Itr has all the classic dishes that you'd think of for Greek cooking.Both Greek and translated names of the dishes are provided. ... Read more

Product Description
The Greek Mediterranean people have the lowest rates of diet-linked disease and the longest life expectancy in the world. Traditional Greek cooking is a naturally low-fat, healthy and satisfying cuisine, and this book shares its secrets.' ... Read more

Customer Reviews (2)

Well written book of fantastic recipes
This book is really quite interesting, very thorough, and the recipes truly are as about fat-free as you can get. Interestingly enough, a lot of them are also low carb as well. Very informative about Greek culture and customs as well. My only wish is that there were more recipes although there is enough presented to keep one busy for quite some time. I highly recommend this book. The author certainly knows how to invite strangers into her life (and to her table.) This books is exactly what it states it is and is truly a keeper.

Secrets of Fat Free Greek Cooking
The lamb dishes are OK, but most of everything else does not have the authentic Greek flavor. Does not taste very good after having had the real stuff. ... Read more

Product Description

Customer Reviews (2)

Greek Cooking
This is a cook book for beginners, who need to know the basic
Greek kitchen.I preferred "Real Greek Food" by Theodore Kyriakou & Charles Campion.
It was more original. Real Greek Food

Greek cuisine
There are a fair number of Greek cookbooks which repeat the same "tired" versions of Greek dishes.This book shows that the chef is truly a chef.He does not limit himself to past versions.I liked his ideas and they also taste very good.His creatvity comes through and should be applauded.Too often, I have heard complaints when a chef makes changes or comes up with new intepretations that "This is not Greek food."Well, yes it is and it is excellent. ... Read more

Product Description
This collection of wonderful Greek specialities has served to revitalize the interest of a whole new generation of cooks in traditional Greek cuisine. Vefa Alexiadou invites readers and cooks to her table, which is laden with the tasty dishes of porridge, vegetables, fish, traditional cheeses, and olive oil, key ingredients in the nutritious diet of the Eastern Mediterranean. These 300 authentic "life-tested" recipes have been adjusted to modern tastes without sacrificing traditional textures and flavors. ... Read more

Customer Reviews (12)

A classic
This is a must have for both beginners and experienced cooks.
Vefa's recipes tend to never fail. Everything is described with clarity.No mystifications. I highly recommend it.

The Julia Child of Greek Cooking
After reading the comment above in a description of this cookbook, I took Vefa Alexiadou's name to my favorite local Greek restaurant and sent it into the kitchen asking if this would be a good cookbook to buy. The chef responded that she used a number of Alexiadou's cookbooks herself. And now we have just completed our second Greek dinner party and both were greeted with the types of smiles and comments that hosts love to see and hear from their guests.
The author's approach is direct; "no nonsense" is the phrase that comes to mind. In two pages she explains a number of Greek traditions and their links to Greek cuisine. The table of contents is logically divided into eight food groupings, and the book is well indexed. Each chapter begins with a narrative focused on that particular food grouping, and it leaves the reader feeling as if the author had just paid a visit and spent a few moments talking about her beloved country and its romance with food. The "general instructions" heading each chapter are like receiving loving instructions from one's Greek aunt or grandma and clearly point the reader in the direction of success.
Wasting no words, Alexiadou leads the reader through each step of preparation, and the estimates of preparation time are accurate. Excellent alternate ingredients and preparation techniques are included to give the reader a choice of traditional or updated approaches. Finally, the beautiful illustrations make presentation a breeze. We are completely satisfied with this purchase.

Next Best Thing To Being There !!
I am a Greek American and this cookbook has authentic Greek recipes that anyone can prepare.The photos may look a bit strange but try the recipes...it's comfort food that feeds the soul and it's also "wallet friendly."Preparation is basic, no fancy equipment needed.I can feel my Yaya and Nouna smiling down at me each time I prepare one of the meals.
My husband and daughter agree - it's the next best thing to being in Greece !!

Greek Cuisine
My husband is Greek,and really loves this book! Says it's the "real thing"

Yiayia Vasiliki would have approved of Vefa!!!
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!!! ... Read more

Product 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. ... Read more

Customer Reviews (23)

the olive and the caper
if i could only have one book on greek cooking, this would be it. not only are the recipes good and consistent, there is a ton of info on the food and its origins, traditions, folklore, history and more. i teach a cooking class in greece every summer ([...]) on the mediterranean diet and i carry this book back and forth to show it to my students.

Catastrophes in Greek Cooking
Typically, I would never leave a review based on a single experience.I prefer to give people the benefit of the doubt.This, however, is an exception.I have been driven to take the time to write a review (which I almost never do) because I recently made a stuffed eggplant dish from a recipe included in this book.First, the recipe called for 6lb of eggplant.The quantity demanded by the recipe isn't the problem.The issue is that Ms. Hoffman calls for this massive amount of eggplant to be placed in a 12in skillet - along with 1lb of ground beef.Those that are experienced cooks (or even those that are not that experienced) will know that 1lb of ground beef fills up a 12in pan quite sufficiently.There is no room for 1lb of eggplant, let alone 6. I had to painstakingly remove the eggplant from the skillet and place it in a 2qt saucepan to be cooked.

My misadventure with Greek cooking continued when I had finished cooking the eggplant.The 2c of crushed tomatoes called for by the recipe were completely reduced and consumed.I had to add 2c more based on my better judgement. When the eggplant was finally ready, I scanned the recipe again and again for when I was supposed to add the eggplant to create the stuffed eggplant.There was, in fact, no mention of when to stuff the eggplant shells.I ask you, how does one write a recipe for stuffed eggplant and fail to let the reader know when to stuff the eggplant?

I am forced to conclude that Ms. Hoffman never made this dish, though she implies that she has, given that it is included in a cookbook that she purports to have written.This is more than just irresponsible.It suggests an inattention to detail and a disregard for those who, in good faith, purchase her book.As a chef myself, I would never write a cookbook that includes a recipe that I never used.To do so would suggest that I did not care about my readers.I strongly believe this is the message Ms. Hoffman is conveying to me and all others who purchase her book.I find this unacceptable and I hope you will join me in holding Ms. Hoffman accountable by opting to choose a cookbook written by a different author (Milona's Culinaria Greece is fantastic). Culinaria Greece: Greek Specialties

The Olive and the Caper
This book is a thorough collection with broad varieties and styles of Greek recipies. It also provides great short articles appropriate to sections or recipies nearby that have information appropriate to the ingredients, dishes or regions where dishes are from.Very informative and interesting to read as I'm trying out new recipies.This book should be the only cookbook I need for Greek cooking ideas (except during fasting periods when I use the Festive Fast)

Great Cooking
A great cookbook with unusual recipes which lend themselves well to a Mediterranean diet.And at a much better price than a retail store!

Total satisfaction!
The book came in excellent condition, etc. The delivery was stalled a day or so because of a blizzard and bad road conditions. But other than that I wouldn't hesitate to purchase from this company again. ... Read more