ADVENTURES IN GREEK COOKERY by

ADVENTURES IN GREEK COOKERY

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KIRKUS REVIEW

Adventures in"" does not pretend to be keyed to the inexperienced cook; skills and sensitivity to foods are taken for granted. But for the initiate who is intrigued by Greek cookery and would like to know some of the secrets, here are most of the dishes enjoyed in Greece or Greek restaurants: moussaka, mussels and rice, baklava, eggs and lemon soup, domadakia of various kinds and so on. The introductory chapters give something of the Greek background, the regional differences, the basic seasonings. One hopes that the finished book will list sources of materials, many of which are unfamiliar.

Pub Date: June 20th, 1966
Publisher: World