The Food and Wine of Greece: More Than 250 Classic and Modern Dishes from the Mainland and Islands of Greece

I would recommend this book highly. As a Greek American I can vouch for the authenticity of most of the recipies. In some instances the author has to make substitutions (mostly with cheeses) with ingredients that would be difficult to find for the average American.Her wine selections are helpful and in my experience have paired well with the food.Her measurements are very accurate. For anyone who has cooked from many Greek cookbooks (in english) you will know that very often measurements are totally off. This is due to the fact for thousands or at least hundreds of years these recipies were verbal and were not written down until relatively recently. I have suffered through many a dish trying to guess what amount is accurate. That has always been my biggest complaint with Greek cookbooks- AND that is not a problem with this one.Everything I have tried has come out wonderful. I would recommend this as a great book containing all the classics. Kali Orexi!

We are so blessed here in the Detroit Metro area to have Greek Town with all its outstanding restaurants. You can even get their cookbook which is excellent: Opaa! Greek Cooking Detroit Style.Kochilas' cookbook is even larger with over 300 recipes plus variations on most dishes, background sketches and wonderful memories of the dishes she's describing.I am in love with the way Greeks do Lamb Stews--scented with allspice and cinnamon with just right acidic balance of rich tomato sauce. Kochilas' recipe Arni Kapam (Lamb in a Spicy Tomato Sauce) has become a favorite. Surprisingly so, I am a nut for Snails, so her Cochli me Pligoui (Snail and Bulgur Pilaf) is out of this world as well as the Cretan Classic Snail Stew.Her classic Pastitsio and Mousakka are excellent as well as Chicken-Lemon Soup and syrupy Bakliva desserts.One fine, well done cookbook.

This is definitely the best Greek cookbook I own.The recipes are authentic - as Greeks have been cooking them for hundreds of years.It contains the recipes for all the classic Greek dishes and has a nice section on sweets. Best of all, it refers to everything by its Greek name (with an English translation, of course).So if you want to cook moussaka, kokkinisto, kotopoulo, avgolemono, fassolatha, psarosoupa, yuvetsi, yemista, galaktoboureko, vassilopita, koulorakia, loukoumathes, kourabiethes and much more, then this book is for you.

This cookbook is a masterpiece. It symbolizes greek cuisine at her best. The recipes are authentic and provide the novice or professional cook the best insight into the simplicity of greek food. The regional specialities are a delight. I have used this book countless times. It also shares with the reader little paragraphs about the recipes and their origins or variations. I own several greek cookbooks, but this one is my best and Diane has captured the heart and soul of greek cooking. From the meze to the deserts, all the recipes will stimulate the palate and keep you going back for more of her recipes. Some of the recipes reminded me of my childhood with my grandparents and my grandfather's cooking. This book should satisfy your cravings for greek cuisine.