Greek Vegetarian Cookg

by Jack Santa Maria and Maria Santa

Book Overview

From appetizers to cakes and desserts, these recipes combine the freshest ingredients -- whole grain flour, olive oil, lemons, yogurt and cheese, wild herbs, among others - -in ways that will... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0394741978
• ISBN13: 9780394741970
• Release Date: September 1985
• Publisher: Shambhala Publications
• Length: 160 Pages
• Weight: 0.55 lbs.

Customer Reviews

Has some of everything

We recently returned from a trip to Greece and although it was a bit tough to find vegetarian food when I did it was good and I was inspired to do some cooking when I got back. So I sought out a few cookbooks, this being one. This is a good cookbook. It has some of everything - appetizers (here are the ones I've tried - they were good: stuffed grape leaves, eggplant dip, spinach balls, cucumber/yogurt dip, chick pea dip etc), breads (haven't tried any of these but they have Easter bread, Christmas bread, pita etc), pasta dishes (the only one I've tried is the pasta salad with dandelions but there are other recipes too like spaghetti with mushroom and tomato sauce, baked macaroni with eggplant and zucchini etc), Rice dishes (tomato rice, stiffed peppers, stuffed tomatoes, moussaka with rice etc), Soups (these were some of my favorites - especially the bean soup with hot peppers and the spinach and lentil soup - I embellished a bit but the basic recipes are flavorful too), legumes (all sorts of hearty bean stews as well as some other dishes), vegetables (a bunch of eggplant dishes, cauliflower dishes and others - baked eggplant with feta, tomatoes, marjoram was excellent), salads (lots of different salads, there must be 50 different recipes here, haven't tried them yet), eggs (this section is different omelet recipes mostly), cheese (a variety of recipes focused on cheese, haven't tried them but they include cheese triangles, cheese pies etc), sauces (e.g. sesame, garlic, tomato & lentil), desserts (custards, cakes etc), preserves (eggplant preserve, apricot, quince), drinks (teas, coffee, lemonade). Overall lots of neat recipes in such a small book - the recipes are all quite straight-forward (often 2-3 per page to give you an idea of the complexity). Each section leads off with some background of Greek history/culture which is neat. Overall great little cookbook that seems pretty authentic in the flavorings. I like that it provides both English and Greek names for the recipes.