Top critical review
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Not everyone will like this
on 9 December 2013
My copy of this book is a 2012 reprint of a book first published in 1991 and 2010. It does not have the feel of a typical recipe book as there are virtually no photographs and one recipe starts when the previous one ends, which means that the layout is a little inconsistent. The lack of photographs means that you have to work out yourself what the recipe should look like, but at the same time this means that there are a lot more recipes than you would normally get in a book of 368 pages. There are quite a few recipes that simply say "substitute X with Y", but still have their own heading, which seems a bit of a waste when you could just add a note to the original recipe.
The introduction, "The Greek Kitchen" section and glossary go into a lot of detail about traditional Greek flavours, ingredients and techniques, which many people would I'm sure find useful. Some of it is a bit unnecessary, just like the list of menus at the end of the book for a number of special occasions, such as Christmas. Generally I would say the same about the recipes; there are a lot of very simplistic ones that you could create yourself with just a little imagination. The chapter on breads I found the most interesting, as well as the one on pies, pastries, cakes and biscuits.
I would say that this is a good introduction to Greek food and cooking, but if you've already experienced when it comes to Greek cuisine, then you may be a little disappointed. It's not a bad book, but in my opinion it is missing a little something to make it worthy of a recommendation.