The Greek's zest for the good life and his innate love of fine, simple foods is reflected at his table. Lou Seibert Pappas, 1973

{HISTORY}

Food writer Lou Seibert Pappas (b. 1930) is no one-hit wonder when it comes to cookbook writing. She has published over 50 books throughout her long career and countless magazine articles for Gourmet, Sunset, and House & Garden, on a wide range of subjects from pancakes to crock pots, and practically everything in between.

In 1973, in addition to Crossroads of Cooking, Lou published Greek Cooking, featuring traditional recipes of Greece. Influenced by her Greek husband's family and culture, Greek Cooking debuted at a time when Greek food was very popular on the American dining front. In response, Lou set out create a cookbook full of traditional recipes that were easily accessible to the American home cook using local and grocery store ingredients, yet still retained provincial flavor and cooking techniques. Also, understanding of busy American life, she also wanted to fill her book with quick, reliable recipes that reflected the joy of family mealtimes and the bounty of the seasons. 

A brief introduction highlights the classic fare and specialties of the Greek kitchen and diet, before Lou dives right into the recipes that span appetizers through desserts. Each chapter opens with a little snippet on the subject matter, and black and white photographs by Darrow M. Watt provide context to the food and traditional customs highlighted throughout.

All your traditional Greek favorites are here, from baklava to spanakopita plus many others of particular interest including... Lamb Chops in a Jacket, Beef & Onion Stew, Honey Coffee Bread, Orange Custard Pastry, Arabic Bread, Fila Meat Roll, Stewed Crab, Broiled Fish with Lemon Sauce, Greek Coffee, Braised Green Beans, Pumpkin Pita, Sliced Tomatoes with Feta, Chicken & Leek Soup, Meat Triangles, Roast Chicken Plaka Style, Easter Bread, Cheese Buns, and Spinach and Feta Salad. 

Lou also shares some suggested menus for seasonal holidays and friendly get-togethers and offers serving tips and/or preparation advice for most recipes. All recipes are made from whole ingredients and serve between 6-12 guests, making this cookbook especially fun for entertaining.

{SPECIAL FEATURES}

• Published in 1973, Book Club Edition
• Includes original dust jacket
• 196 pages including detailed index

{CONDITION}

In lovely vintage condition, this cookbook is clean nd bright throughout with the exception of a few random light cooking spots or stains. none of these interfere with reading the recipe in any way. The dust jacket is protected with a clear mylar sleeve, the spine is tight and all pages are intact. 

{SIZE}

Measures 8.5" inches (length) x 6" inches (width) x .75" inches (thickness) and weighs 15 oz.  

{DONATION SUPPORTED}

This heirloom gives back! 20% of the proceeds from the sale of this book will be donated to rare.org - an international non-profit committed to protecting, promoting, and preserving global foodways, communities, and the environment through self-sustainability and conservation.