The Cooking of Greece (Superchef) [Library Binding]

Matthew Locricchio (Author), Jack McConnell (Photographer)

Editorial Reviews

From School Library Journal

Grade 5 Up–Mouthwatering, close-up color photos make this book a visual feast. Locricchio begins with a region-by-region overview of Greece, highlighting the natural produce of each area and the resulting cuisine, then groups his recipes by type–"Pies & Pitas," "Entrées," etc. A section on kitchen safety encourages enlisting an adult as "assistant chef" and gives particulars on using knives. The recipes are at least moderately difficult, but instructions are carefully spelled out, with all cutting and chopping occurring before the actual cooking. Fresh, healthful ingredients are emphasized, and suggestions are offered for adapting the recipes for vegetarians. Among the dishes are "Greek Salad," "Yogurt and Cucumber Dip," "Eggplant and Ground Meat Casserole," and "Yogurt Cake with Fresh Orange Syrup," but there is no recipe for gyros! Lynne W. Villios's Cooking the Greek Way (Lerner, 2002) offers similar coverage.–Joyce Adams Burner, Hillcrest Library, Prairie Village, KS
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Product Details

• Library Binding: 80 pages
• Publisher: Benchmark Books (NY) (September 2004)
• Language: English
• ISBN-10: 076141729X
• ISBN-13: 978-0761417293
• Product Dimensions: 10 x 8.6 x 0.4 inches
• Shipping Weight: 14.4 ounces
• Amazon Best Sellers Rank: #3,443,648 in Books (See Top 100 in Books)

More About the Author

Matthew Locricchio is the author of the best-selling "The International Cookbook for Kids", which received the Gourmand World Cookbook Award for Best Book for Children and Family in USA and was designated the winner of the Disney Adventures Book Award in the "Hands-On" category. Raised in a family in the catering and restaurant business, he began preparing and enjoying home-cooked meals at an early age.