- Hardcover: 140 pages
- Publisher: Crown Publications; Revised edition (1 Oct 1993)
- Language English
- ISBN-10: 0517503395
- ISBN-13: 978-0517503393
- Product Dimensions: 15 x 2.3 x 21.7 cm
- Average Customer Review: 3.2 out of 5 stars See all reviews (5 customer reviews)
- Amazon Bestsellers Rank: 425,118 in Books (See Top 100 in Books)
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Product Description
Product Description
Here are the dishes your mother used to make, from the cookbook your grandmother brought over from the old country. Crown's Classic Cookbook series features a collection of the world's best-loved foreign cookbooks, specially adapted for use in American kitchens. Authentic and comprehensive, these reasonably priced books are a welcome addition to the culinary library of any cook.
Jewish Cookery by Leah H. Leonard
The classic book on Jewish cuisine, featuring traditional recipes for gefulte fish, kreplach, knishes, challah, and kugel, as well as guidelines for keeping a kosher kitchen and menus for holiday meals.
The Finnish Cookbook by Beatrice A. Ojakangas
The first cookbook devoted to introducing Finland's fascinating but little known cuisine to America. Including recipes for Sour Rye Bread, Fish in a Crust, Finnish Smorgasbord, and Bishop's Pepper Cookies.
German Cookery by Elizabeth Schuler
Germany's best-selling cookbook adapted for American kitchens. Containing recipes for all the German favorites such as Wiener Schnitzel, Sauerbraten, Spatzle, and Apple Strudel.
The Greek Cookbook is a translation and adaptation of Greece's best-selling cookbook, containing 500 of its choicest recipes. Yet all of these -- many of them exotic by American standards -- use American measurements and can be easily prepared from ingredients readily available to the American cook.
Phyllo, that versatile 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 (rolled grape leaves) and yemista (stuffed vegetable preparations such as stuffed artichokes ). You might prefer to sample a baked specialty like moussaka or one of the 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. For a cocktail party, serve any of the marvelous canapes or hot hors d'oeuvres like taramosalata (pureed roe salad) and piroski (dumplings). And formal entertaining takes on a new exotic twist when you serve lamb on a spit or an octopus main course.
The Greek Cookbook also includes a glossary explaining all Greek culinary terms as well as examples of typical Greek menus. For the experienced cook who wants to prepare an authentic Greek banquet or the novice who wants to spice up an ordinary meal with a Greek specialty, The Greek Cookbook is indispensable.
Jewish Cookery by Leah H. Leonard
The classic book on Jewish cuisine, featuring traditional recipes for gefulte fish, kreplach, knishes, challah, and kugel, as well as guidelines for keeping a kosher kitchen and menus for holiday meals.
The Finnish Cookbook by Beatrice A. Ojakangas
The first cookbook devoted to introducing Finland's fascinating but little known cuisine to America. Including recipes for Sour Rye Bread, Fish in a Crust, Finnish Smorgasbord, and Bishop's Pepper Cookies.
German Cookery by Elizabeth Schuler
Germany's best-selling cookbook adapted for American kitchens. Containing recipes for all the German favorites such as Wiener Schnitzel, Sauerbraten, Spatzle, and Apple Strudel.
The Greek Cookbook is a translation and adaptation of Greece's best-selling cookbook, containing 500 of its choicest recipes. Yet all of these -- many of them exotic by American standards -- use American measurements and can be easily prepared from ingredients readily available to the American cook.
Phyllo, that versatile 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 (rolled grape leaves) and yemista (stuffed vegetable preparations such as stuffed artichokes ). You might prefer to sample a baked specialty like moussaka or one of the 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. For a cocktail party, serve any of the marvelous canapes or hot hors d'oeuvres like taramosalata (pureed roe salad) and piroski (dumplings). And formal entertaining takes on a new exotic twist when you serve lamb on a spit or an octopus main course.
The Greek Cookbook also includes a glossary explaining all Greek culinary terms as well as examples of typical Greek menus. For the experienced cook who wants to prepare an authentic Greek banquet or the novice who wants to spice up an ordinary meal with a Greek specialty, The Greek Cookbook is indispensable.
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Most Helpful Customer Reviews
33 of 33 people found the following review helpful:
4.0 out of 5 stars
Mothers learning curve - Now Son's Learning curve,
By A Customer
This review is from: Greek Cookbook (International Cook Book Series) (Hardcover)
Pure Greek food. My Mother originally given her Greek copy back in the early 70's and learned to cook from this obviously with some modification to suit our Cypriot taste buds. I was told there was a translated copy of this book, and started my search in Cyprus to no avail. Coming back to England Amazon was the place to search and here it is.This book is reduced in size but contains the contents from the original (I have compared). This book now nearly 6months in my grasp I have learnt to cook the dishes that I was fed till the day my parents retired. Now that I have to fend for my self I find great comfort with this book in helping me learn those traits my mother learnt and tasting those dishes which taught us the meaning of tasty food GREEK Food. Moussaka, Stuffed Vine leaves, Stifado, Kleftiko, dips, salads there all here and so much more. This is the only Greek cook book you will ever need. No wonder I bought two copies in case I loose one
12 of 12 people found the following review helpful:
5.0 out of 5 stars
This Cookbook is highly recommended!! Thanks Amazon!,
This review is from: Greek Cookbook (International Cook Book Series) (Hardcover)
I was delighted to discover this cookbook on Amazon. It was interesting to hear that it was also reviewed by a reviewer whose family hail from Cyprus, and this was one of the reasons for me purchasing it, as I like authentic cookery, and it goes without saying that this book really makes the grade. It doesn't contain lots of preambles, nor much information on Greece or the cuisine, however I found that this simple volume which was originally published in the Greek language in 1969, is a bestseller in Greece and contains 500 recipes. No colour plates, no intros, but an extensive collection of easy recipes to follow. With chapters on Spoon Sweets, Pastries, Desserts, and detailed information on dealing with Fillo pastry, if you have a sweet tooth these chapters are for you. The book has a good selection of rice and pasta dishes. There are seven different recipes for Moussakas,and only one of them contains aubergines!
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Greek cooking,
By
This review is from: Greek Cookbook (International Cook Book Series) (Hardcover)
Excellent Greek cookery book. Easy to follow with authentic recipes. Easily the best!!!
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