THE GREEK COOKBOOK

A comprehensive and concise entry in the International Cook Books Series, edited by Charlotte Adams. It begins with a glossary and moves without further preamble through about 500 recipes. In addition to the better-known sorts of Greek dish--pilafs, moussakas, stuffed and rolled entrees, lamb and veal, squid and octopus, baklava, compotes and halvah-there are canapes, poultry and game, egg and pasta dishes, tarts andmarmalades, and a group of sauces First published in Greece, it makes a solid addition to foreign-cookery collections.