The Complete Greek Cookbook: The Best from Three Thousand Years of Greek Cooking

254 pages. Index. FINE/FINE. Containing 300 authentic recipes together with anecdotes and myths about their origins, reflecting a simplified, modern approach to Greek cooking. Part 1, Cooking and dining in Ancient Greece, traces the development of Greek cuisine with recipes recommended by Hippocrates, Aristophanes, Aristotle, and others. Part 2, Cooking in Modern Greece, contains over 300 basic recipes, with variations of each (over a thousand!) Greek breads, cookies, appetizers, sweet pastries and much more. Each recipe is preceded by an anecdote of origin. The table of contents is a bit too long to list entirely here, so I’ve abbreviated each part. Part 1: History, (the) Kitchen, Feasting, Recipes. Part 2: Snacks, Breads, Dairy, Grains, Soups, Sauces and dressings, Vegetables, Salads, Fish, Meat & Poultry, Pastries & Desserts, more. A (very) few recipe samples: Little Meat Barrels Soup; Noodles Trahanas; Byzantine Chicken Stew; Filo Dough; Village Farina Custard.