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23 of 23 people found the following review helpful:
5.0 out of 5 stars
A Greek cookbook that is a good read, with recipes that work, 20 Oct 1999
By A Customer
Of the many Greek cookbooks (in English and Greek) that I've bought and tested, this is by far the most interesting and at the same time the most user-friendly. Like all the best cookbooks, it is not only a set of recipes, but a mine of information on food, customs, and culture.The recipes are grouped in sections (Meat, Fish, Vegetables...), each section beginning with an introduction to the Greek traditions relating to the food in question. We learn about the Easter festivities, about the gathering of wild greens or "horta," and about the rituals surrounding coffee-drinking (each bubble in your cup means a kiss). Then it's down to the recipes, many of which begin with an explanation of the origin of the dish, how to serve it, and where and when it is eaten. You will find all the familiar Greek favourites (moussaka, baklava, tzatziki), and much more besides: lamb and aubergine casserole, baked fish, the fiery garlic dip called skordhalia, stuffed tomatoes, salads, vegetarian dishes, sweets... all the delights of Greek food, from the southern seas to the mountains of the north. But any cookbook is only as good as the recipes. Do they work? Yes. And this is where this book stands out from its English-language rivals as a real "cook's book." Mr. Moudiotis, who lives in the UK, has tested the recipes using ingredients that are readily available in Britain, or if a key ingredient may be hard to find, he suggests a workable alternative. The quantities are precise (no "handfuls" here), the instructions are clear, and, as my family and friends can testify -- they work!
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