The Book of Greek Cooking

Rating:
Summary: Great introduction to the Greek cuisine.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Greek Cooking, starts with a brief introduction into the basics of the Greek cuisine and a glossary of ingredients, and then presents recipe suggestions for all major courses, from mezes and soups to baking and desserts. Special chapters are dedicated to salads and vegetable dishes, fish, (red) meat, and poultry and game. Classics such as avgolemono soup, baklava, chicken pie, dolmades, marinated olives, moussaka, live bread, souvlakia, tzaziki, spanakopitta, and spiced rack of lamb appear next to unique dishes such as cinnamon knots, coriander mushrooms and pork with pears.

From afelia (coriander pork in cilantro and red wine sauce) to zucchini with cheese, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the Greek cuisine - and at a relative bargain price, to boot. Also recommended: This series' installments on North African, Mediterranean, Spanish and French provincial cooking, antipasti, pasta, light pasta sauces, and pizzas and Italian breads.

Rating:
Summary: Great introduction to the Greek cuisine.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Greek Cooking, starts with a brief introduction into the basics of the Greek cuisine and a glossary of ingredients, and then presents recipe suggestions for all major courses, from mezes and soups to baking and desserts. Special chapters are dedicated to salads and vegetable dishes, fish, (red) meat, and poultry and game. Classics such as avgolemono soup, baklava, chicken pie, dolmades, marinated olives, moussaka, live bread, souvlakia, tzaziki, spanakopitta, and spiced rack of lamb appear next to unique dishes such as cinnamon knots, coriander mushrooms and pork with pears.

From afelia (coriander pork in cilantro and red wine sauce) to zucchini with cheese, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the Greek cuisine - and at a relative bargain price, to boot. Also recommended: This series' installments on North African, Mediterranean, Spanish and French provincial cooking, antipasti, pasta, light pasta sauces, and pizzas and Italian breads.