- Paperback: 100 pages
- Publisher: Trafford Publishing (19 Aug 2006)
- Language English
- ISBN-10: 1412093406
- ISBN-13: 978-1412093408
- Product Dimensions: 20.1 x 14 x 0.8 cm
- Amazon Bestsellers Rank: 1,755,602 in Books (See Top 100 in Books)
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4 reviews
14 of 14 people found the following review helpful
A Bountiful Greek Harvest!!!
12 Feb 2008
I recently bought this book, despite the previous UNDESERVED poor rating obviously given because the person isn't a smart enough shopper to read the publishing information before purchasing!
I love Greek cuisine, and I am a raw vegan, so "The Raw Greek" is an EXCELLENT addition to my raw library! There are 42 recipes in the book of 96 numbered pages. Gina Payani includes Beautiful recipes in this book for raw bechamel, moussaka, "meatballs," spanakopita, and halva to name only a few! Also of note, these recipes are mostly of the non-dehydrator type - so lots of wonderful juicy Greek cuisine without the need for expensive machines! I consider the quality and content of this book to be a definite asset in my home and I highly recommend it to all lovers of Greek cuisine.
I love Greek cuisine, and I am a raw vegan, so "The Raw Greek" is an EXCELLENT addition to my raw library! There are 42 recipes in the book of 96 numbered pages. Gina Payani includes Beautiful recipes in this book for raw bechamel, moussaka, "meatballs," spanakopita, and halva to name only a few! Also of note, these recipes are mostly of the non-dehydrator type - so lots of wonderful juicy Greek cuisine without the need for expensive machines! I consider the quality and content of this book to be a definite asset in my home and I highly recommend it to all lovers of Greek cuisine.
6 of 6 people found the following review helpful
Trully a Raw Delight
26 July 2008
Amazon Verified Purchase
Gina did an excellent job of sharing Greek recipies Raw style. Tried many many of the recipes and enjoyed all of them.
The recipes are all different from all 'raw' books that tend to be somewhat all the same. Imagine Raw Moussaka and Raw Pastitio & Spanakopita? Good job Gina!
Joz
The recipes are all different from all 'raw' books that tend to be somewhat all the same. Imagine Raw Moussaka and Raw Pastitio & Spanakopita? Good job Gina!
Joz
Few recipes, but compiled with love
24 Nov 2010
Amazon Verified Purchase
I was a bit disappointed. I'm Greek, you see, and a vegetarian wanting to try out raw foodism, and I was looking forward to raw versions of beloved dishes.
Yes, the thing is that the book is very thin. The recipes per se are from page 21 to 87, thus a mere 66 pages, which also include image pages and many recipes which are raw to begin with: olives as an appetizer, tzatziki, cabbage salad or Greek salad (minus the feta) as well as juices and smoothies. I'm not saying that those shouldn't be included: of course they should! But this further reduces the number of pages dedicated to the converted cooked Greek recipes, the main reason one would buy the book for.
Some recipes are also not strictly Greek in their ingredients. Avocados were unknown in Greece until 2-3 decades ago, so why offer the tzatziki recipe with avocado? Tzatziki is mainly yoghurt, garlic, cucumber, with salt, pepper (sometimes red pepper)and possibly mint. And it's white. And why sea salt has to be Celtic? In a Greek cookery book? There is Mediterranean sea salt available, no?
And there are more non-Greek ingredients, such as agave syrup (a very unhealthy alternative to honey, look it up, Dr Mercola's site has very comprehensive articles)and pecans (you cannot find those in Greece except in some very expensive delicatessen shops). The "Peach and apricot pie" must be lovely (I haven't tried it yet) but it can hardly be called a Greek specialty.
Otherwise, if you look at the converted recipes themselves, they are very good. And the book is made with loving care, which is a plus.
So if you're a 100% raw foodist, or trying to become one, and you want a Greek twist, of course you have to buy this book, as there's no other that I know of. It's a bit stingy on the recipes, but it's not bad at all.
Otherwise, there is a number of interesting Greek vegetarian books, by Aphrodite Polemis, Alkmini Chaitow or, if you're a fan of not traditional but inventive recipes, "inspired by" , then Diane Kochilas is your woman.
If you can read Greek, you can buy books of monastery recipes (there are two excellent ones) and another one called "Ta nistisima" (food for Lent). Just skip the fish and seafood dishes, and you have lots of completely traditional and truly Greek vegetarian recipes.
Yes, the thing is that the book is very thin. The recipes per se are from page 21 to 87, thus a mere 66 pages, which also include image pages and many recipes which are raw to begin with: olives as an appetizer, tzatziki, cabbage salad or Greek salad (minus the feta) as well as juices and smoothies. I'm not saying that those shouldn't be included: of course they should! But this further reduces the number of pages dedicated to the converted cooked Greek recipes, the main reason one would buy the book for.
Some recipes are also not strictly Greek in their ingredients. Avocados were unknown in Greece until 2-3 decades ago, so why offer the tzatziki recipe with avocado? Tzatziki is mainly yoghurt, garlic, cucumber, with salt, pepper (sometimes red pepper)and possibly mint. And it's white. And why sea salt has to be Celtic? In a Greek cookery book? There is Mediterranean sea salt available, no?
And there are more non-Greek ingredients, such as agave syrup (a very unhealthy alternative to honey, look it up, Dr Mercola's site has very comprehensive articles)and pecans (you cannot find those in Greece except in some very expensive delicatessen shops). The "Peach and apricot pie" must be lovely (I haven't tried it yet) but it can hardly be called a Greek specialty.
Otherwise, if you look at the converted recipes themselves, they are very good. And the book is made with loving care, which is a plus.
So if you're a 100% raw foodist, or trying to become one, and you want a Greek twist, of course you have to buy this book, as there's no other that I know of. It's a bit stingy on the recipes, but it's not bad at all.
Otherwise, there is a number of interesting Greek vegetarian books, by Aphrodite Polemis, Alkmini Chaitow or, if you're a fan of not traditional but inventive recipes, "inspired by" , then Diane Kochilas is your woman.
If you can read Greek, you can buy books of monastery recipes (there are two excellent ones) and another one called "Ta nistisima" (food for Lent). Just skip the fish and seafood dishes, and you have lots of completely traditional and truly Greek vegetarian recipes.
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