This collection of terrific Greek recipes, from old favorites to unique house specialties, is also a tribute to the oldest restaurant in Chicago's fabled Greektown, a landmark innovator of legendary dishes like saganaki and the first gyros in Chicago. Filled with colorful history and lush photographs, the book features 40 of the restaurant’s most popular recipes from all courses, appetizers to desserts. They include Feta a la Soto, Marathon Salad with Shrimp, Moussaka, Sokolatina, and more. In addition, Greek wine pairings are included as well as full Greek dinner menus with tips for entertaining.
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“Reading the recipes—braised lamb with braised green beans (Liakouras' favorite meal), spinach cheese pie, pork souvlaki (or shish kebab), rice pudding—remind you how this particular brand of Mediterranean cuisine became so popular in the U.S. in the latter half of the 20th Century.”
—Emily Nunn, Chicago Tribune
“If you want a taste of the Mediterranean at home, check out the restaurant’s new cookbook, The Parthenon Cookbook.”
—Sherren Leigh, Today’s Chicago Woman
“The Parthenon, [has now] laid bare all their secrets, as well as created a big fat Greek party planner.”
—North Shore magazine
“The Parthenon Cookbook is the perfect gift for anyone itching to try Mediterranean cooking in their own home."
—Midwest Book Review
“The book is filled with both the colorful history of the restaurant, and contains more than 51 of Chef Sotiris’ sought after Mediterranean recipes”
—"Best of the Best Dining in Chicago" blog
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Most Helpful Customer Reviews
7 of 7 people found the following review helpful:
5.0 out of 5 stars
The perfect gift for anyone itching to try Mediterranean cooking in their own home,
By Midwest Book Review (Oregon, WI USA) - See all my reviews
This review is from: The Parthenon Cookbook: Great Mediterranean Recipes from the Heart of Chicago's Greektown (Hardcover)
The Parthenon Cookbook: Great Mediterranean Recipes from the Heart of Chicago's Greektown lives up to its title with a wealth of wondrous, mouth-watering recipes for Mediterranean cuisine, from keftedes (broiled meatballs) to pan-fried zucchini with skordalia, to stuffed grape leaves, roast leg of lamb, "the Parthenon's famous braised eggplant" and much more. Full-color, full-page photography of the dishes reveal just how tempting these creations can be - and perhaps best of all, the recipes are exemplary of the healthful "Mediterranean diet", which relies on staples that are good for the body such as fish, whole grains, vegetables, and olive oil. Further enhanced with a text introduction offering a retrospective on The Parthenon and Greektown since the 1960s and more, The Parthenon Cookbook is the perfect gift for anyone itching to try Mediterranean cooking in their own home.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Very Authentic,
Amazon Verified Purchase(What's this?)
This review is from: The Parthenon Cookbook: Great Mediterranean Recipes from the Heart of Chicago's Greektown (Hardcover)
Being a patron of the Parthenon restaurant since the mid 1970s, I can honestly say that this book provides a very accurate and authentic set of recipes that are adapted for the home kitchen. I haven't found a bad dish in the entire book....highly recommended for fans of Greek cuisine.
5.0 out of 5 stars
Parthenon revisited,
Amazon Verified Purchase(What's this?)
This review is from: The Parthenon Cookbook: Great Mediterranean Recipes from the Heart of Chicago's Greektown (Hardcover)
This book combines the history of the Parthenon back to the 1970s with their great Greek recipes. You don't have to be a professional chef to make them. I bought an extra copy for a friend. Opa!
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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First Sentence:
TO COMMEMORATE THE PARTHENON'S thirtieth anniversary in 1998, Chris Liakouras asked me to write a pictorial booklet that would be a brief retrospective of his restaurant. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
village salad, kefalotiri cheese, tossing carefully, flaming saganaki, shish kebobs, kasseri cheese Key Phrases - Capitalized Phrases (CAPs): (learn more)
The Parthenon, Béchamel Sauce, Tomato Sauce, Parthenon Favorites, Halsted Street, United States, Chris Liakouras, Greek Salad Dressing, Chef Sotiris, Greek Party Menu, Combination Plate, Vegetarian Meal, Athenian Salad, Braised Okra, Greek Seaside Taverna Menu, Braised Green Beans, Greek Roasted Potatoes, Pan-Fried Zucchini, Greek Sauce, Rice Pilafs, Avgolemono Saltsa, Sotiris Stasinos, Bill Liakouras, Olympic Games, The Liakouras Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
TO COMMEMORATE THE PARTHENON'S thirtieth anniversary in 1998, Chris Liakouras asked me to write a pictorial booklet that would be a brief retrospective of his restaurant. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
village salad, kefalotiri cheese, tossing carefully, flaming saganaki, shish kebobs, kasseri cheese Key Phrases - Capitalized Phrases (CAPs): (learn more)
The Parthenon, Béchamel Sauce, Tomato Sauce, Parthenon Favorites, Halsted Street, United States, Chris Liakouras, Greek Salad Dressing, Chef Sotiris, Greek Party Menu, Combination Plate, Vegetarian Meal, Athenian Salad, Braised Okra, Greek Seaside Taverna Menu, Braised Green Beans, Greek Roasted Potatoes, Pan-Fried Zucchini, Greek Sauce, Rice Pilafs, Avgolemono Saltsa, Sotiris Stasinos, Bill Liakouras, Olympic Games, The Liakouras Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
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