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" The Glorious Foods of Greece"

By Diane Kochilas.

Excellent history and recipes.

Published by William Morrow.

Turnip Greens are Better than Nothing. Ask the people who have tried both.

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I have enjoyed the Periyali (NY restaurant) book... but that's especially because I love that restaurant and always wanted to recreate

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As posted above, the Diane Kochilas books are solid. I personally have cooked from Meze and The Foods and Wines of Greece, and have had excellent results with both.

=R=

"Hey, hey, careful man! There's a beverage here!" --The Dude, The Big Lebowski

LTHForum.com -- The definitive Chicago-based culinary chat site

ronnie_suburban 'at' yahoo.com

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I've been using The Complete Book of Greek Cooking, by The Recipe Club of Saint Paul's Greek Orthodox Cathedral. It's an updated, revised, and enhanced combination of their two earlier books, The Art of Greek Cookery and The Regional Cuisines of Greece. I think it's an excellent place to start.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

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I can second Aglaia Kremezi.

"The Foods of Greece" is a great companion to "The Foods of the Greek Islands".

Her smaller book, "The Mediterranean Pantry: Creating and Using Condiments and Seasonings" is a great how-to for pickles, liqueurs, spice mixes, etc. She gives a simple recipe for cherry liqueur that I make almost every year.

BB

Food is all about history and geography.

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For a cheap and good kick-start in Greek cuisine I would recommend "The Book of Greek Cooking" by Leslie Mackley published by HP Books. It is a straightforward introduction to 100 Greek recipes. It will let you start experimenting immediately and let you know if you want to explore further.

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I love HP books.

They are the "penny candy" of cookbooks, and have given me lots of good recipes - as well as the pleasure of impulse buying.

BB

Food is all about history and geography.

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Another thumbs up for any of Kochilas' books.

There are some simply lovely dips in Meze

My favorite has to be the garlicky apricot yoghurt.

If someone writes a book about restaurants and nobody reads it, will it produce a 10 page thread?

Joe W

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