THE FOOD AND WINE OF GREECE by Diane Kochilas

THE FOOD AND WINE OF GREECE

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KIRKUS REVIEW

Real Greek food and wine are the concern of Kochilas, who has lived and traveled in Greece and gathered hundreds of national and local dishes for this admirably faithful and appealing introduction. Special breads, Christmas pastries, a leek pie in phyllo dough as well as the more familiar spinach one, a sampling of brains and innards, an innovative 'vegetarian's dream" of grape leaves stuffed with lentils, snappy party spreads and appetizers, and many well-seasoned game birds (along with a Christmas turkey)--all these and more seem pristine and easily emulated and come accompanied by interesting background notes on culinary history and current practice. A "must add" for any collection interested in coverage and quality.

Pub Date: Nov. 29th, 1990
ISBN: 312-05088-7
Publisher: St. Martin's
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