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Greek Cooking for Everyone: Second Edition
Greek Cooking for Everyone: Second Edition
by Theoni Pappas
Edition: Paperback
Price: £8.99

1 of 1 people found the following review helpful
3.0 out of 5 stars A Wonderful Source of Traditional Greek Recipes, 8 Feb. 2001
As the Greek Food Host at Bella Online, I refer to many Greek cookbooks. Greek Cooking For Everyone is one of my favorites. The recipes are very traditional, yet the ingredients are readily available to American cooks. The first few pages of the cookbook offer background information on the staples of Greek cuisine, and tips on stocking a Greek kitchen, which is very helpful and informative. This cookbook is divided into menus rather than types of food (i.e. 'meat menus', 'fish menus', etc.), so that each section provides a meal complete with appetizers and side dishes. Most recipes are for four or more people, so if you are looking for recipes for two, you will have to adjust the measurements. Although this is not the type of cookbook that includes professional, color photographs of Greece, it is a very handy reference and a great source of traditional Greek recipes.

From a Traditional Greek Kitchen: Vegetarian, Cuisine, Cooking, Recipes
From a Traditional Greek Kitchen: Vegetarian, Cuisine, Cooking, Recipes
by Aphrodite Polemis
Edition: Paperback

12 of 12 people found the following review helpful
3.0 out of 5 stars Traditional Greek Cooking with a Vegetarian Twist, 8 Feb. 2001
As the Greek Food Host @ Bella Online, I thoroughly enjoyed this cookbook, which offers classic Greek recipes with a vegetarian twist. This 192-page paperback provides a complete collection of unique and flavorful vegetarian recipes that are a healthy alternative to the standard meat dishes. The traditional meatless dishes, such as spanakopita and baklava, are well represented, and this cookbook also contains modified versions of classics such as moussaka and dolmades.
While this cookbook does not provide any photos, it does provide a helpful section on Greek ingredients, and an informative herb and spice glossary. The cookbook includes recipes for appetizers, soups, salads, sauces, entrées, side dishes, breads, and sweets, and all recipes include nutrition information. Ms. Polemis, who is originally from Greece, also includes helpful hints and advice in many of the recipes.
While testing the recipes, I found that the instructions are easy to follow and understand. This cookbook might not be the best choice for a novice, but it is definitely clear enough for those with some culinary experience. The dishes were very flavorful, using traditional Greek accents and seasonings that are readily available at most local grocery stores.
Overall, I recommend this cookbook. It is a wonderful addition to any kitchen, not only for vegetarians, but also for those who would like to try healthy and flavorful alternatives to the standard Greek dishes.

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
by Aglaia Kremezi
Edition: Hardcover

58 of 58 people found the following review helpful
5.0 out of 5 stars The Best of Island Cuisine, 8 Feb. 2001
As the Greek Food Host @ Bella Online, I was delighted with this cookbook. Aglaia Kremezi not only compiles the best of the traditional recipes of the Greek islands, she also captures the essence of the islands themselves through well written, detailed, and interesting historical and geographical information.
This 298-page hardback begins with a comprehensive introduction to the islands of Greece. In addition to beautiful photographs, Kremezi provides a detailed description of each island and / or island group. The geography, history, and popular dishes are all highlighted, making the introduction alone a valuable reference tool.
The different types of food are divided among eight chapters; including appetizers, pitas and pies, seafood, meat, rice and pasta, vegetables, bread, and desserts. I really enjoyed the fact that each chapter is prefaced with additional reference information such as history, modern day adaptations, and substitutions for particular ingredients. In addition, background information is included with the recipes, which are not only delicious, but easy to prepare as well.
Another great feature of this cookbook is an A to Z glossary of Greek food terms. From Aleppo Pepper to Zante Currants, Kremezi clearly defines the traditional ingredients of the Greek islands. A Basic Preparations section offers recipes such as vegetable stock, tomato sauce, and yogurt that form the basis of many of the recipes offered. Most of the basic ingredients in this cookbook are readily available anywhere in the world, but Kremezi also offers substitutions for those ingredients that may be hard to find in your local grocery store. For ingredients that cannot be substituted, Kremezi provides a handy listing of Greek food suppliers from all over the country.
I highly recommend this cookbook not only because it is beautifully written, but also because the recipes are easy to prepare, flavorful, and truly capture the spirit of the Greek islands. In addition, the reference information included in this cookbook is superb.

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