The Greek Cookbook: The Crown Classic Cookbook Series

by Sophia Skoura

Here are the dishes your mother used to make, from the cookbook your grandmother brought over from the old country. Crown's Classic Cookbook series features a collection of the world's best-loved foreign cookbooks, specially adapted for use in American kitchens. Authentic and comprehensive, these reasonably priced books are a welcome addition to the culinary library of any cook. Jewish Cookery by Leah H. Leonard The classic book on Jewish cuisine,...

• Format: Hardcover
• Language: English
• ISBN: 0517503395
• ISBN13: 9780517503393
• Release Date: April 1967
• Publisher: Clarkson Potter Publishers
• Length: 256 Pages
• Weight: 0.96 lbs.
• Dimensions: 0.9" x 5.8" x 8.6"

Customer Reviews

The best Greek cookbook!

I am a first generation Greek American. As a small child I remember my mother using a cookbook by Sophia Skoura which was written entirely in Greek. When I found this book translated into English I was thrilled!!! I've owned it for 13 years and have used it so much that it's worn out. I'm purchasing another today and buying an extra copy for my daughter to have when she grows up. I can't say enough good things about this book. It's has very traditional recipes that are easy to follow. You won't be disappointed!

This cookbook is great!

I have had this cookbook for years and made many recipes out of it. They all turned out great! I highly recommend this book if you want to make Greek food.

Culinary Nervana!

I am an avid cook of international foods and love to have a theme for all my dinner parties and gatherings with family and friends. I was stuck on the greek theme for several months...All the receipes were...Delectable Culinary Nervana!

Greek cooking made easy

Sophia Skoura's Greek Cook Book contains many of the staples of Greek cuisine in an easy, simple to follow format. The recipes are authentic and those I have prepared from the book are delicious, especially the eggplants imam baldi (eggplants stuffed with tomato, onion and garlic and slowly roasted while slatered in olive oil). A drawback for non-Greeks is the lack of recipes for tzatziki (yogurt-garlic sauce) and a typical Greek marinade for grilled fish and meats. However, no cookbook I own in Greek contains them either. I suppose most Greeks know how to prepare these things just from watching their mothers, and Skoura's book was originally written in Greek for use in Greek households. But since this book is an adaptation, even the very basics might have made a welcome addition. Overall, it is an excellent reference guide on the how-tos of Greek cooking, with a straightforward presentation and chock-full of delicious recipes.