Hardcover: 320 pages
Publisher: Clarkson Potter (October 10, 2006)
Product Dimensions: 7.3 x 0.8 x 9.3 inches
Shipping Weight: 2 pounds
Average Customer Review: 4.6 out of 5 stars See all reviews (7 customer reviews)
Best Sellers Rank: #1,392,462 in Books (See Top 100 in Books) #130 in Books > Cookbooks, Food & Wine > Regional & International > European > Greek
The trouble with cooking the more exotic foreigh foods is getting the appropriate ingredients. In fact in the introduction to this book, the author talks about the effort he had to go through to get the fresh spices for his large New York City restaurant. This included getting local farmers to grow special spices, chese importers to bring in some of the more obscure Greek cheeses, others to bring in Greek wines and brandies.But after that he recognizes that those of us that live out in the hinterlands have a very difficult time getting those ingredients so he has found substitutes. Example: 'Horta - The Greek name for wild greens, most of which are unknown in America. I substitute bitter greens such as mustard, chard, kale with, I believe, great success.' Another area where I've been very successful in getting strange and wonderful foods is 's Gourmet Foods section.Having said all that, you get into the recipe part of the book and you find some truly wonderful dishes. As Mr. Botsacos says, even the local Greeks like his rendition of the traditional recipies. So do I.
This cook book is a great addition to my cook book collection. I am Greek and have many of the same receipes but this book gives a little twist to some of the old favorites that is refreshing. Easy to follow recipes for the Greek and non-Greek alike.
The recipes are truly Greek, with really no "Americanizations." They were easy to follow and although some took time to prepare, the results were outstanding. We made some of the dips for New Years and they were incredible and HEALTHY!!!!!!!!!!!
I have hundreds of cook books that I both read for enjoyment and use for -obviously- the joy of cooking (and eating). This one ranks high. The author's commentary is interesting and gives a richer flavor to the individual recipes as well as to the entire book. The recipes are a step beyond the basic and traditional Greek offerings, but not overly complex or intimidating.I was drawn to the book after seeing the author on Martha Stewart's program and am very glad I followed up with the purchase.If you have been to Greece and /or enjoy Greek flavors and foods, this is a worthwhile purchase to help recall and relive and reconstruct the experiences.
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