Regional Greek Cooking and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $24.95
  • Save: $5.77 (23%)
FREE Shipping on orders over $35.
Only 2 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
FREE Shipping on orders over $35.
Used: Like New | Details
Condition: Used: Like New
Comment: OVERNIGHT and 2-DAY SHIPPING AVAILABLE.......Like New condition. This item is in Amazon's warehouse and shipped to you by Amazon. You have the assurance that you will get your item in a timely manner. In the unlikely event something should go wrong with the shipping, you can contact Amazon to assist with the customer service, tracking or hassle-free return. We are very proud to be in this program as it allows us to offer the best customer experience possible.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Regional Greek Cooking Hardcover – February 1, 2008


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$19.18
$17.46 $14.95
Best%20Books%20of%202014

NO_CONTENT_IN_FEATURE

Home, Kitchen & Garden: Holiday Gift Guide
Browse the Holiday Deals & Gift Guide in Home, Kitchen & Garden for gift ideas and holiday deals, including featured selections for The Chef, The Entertainer, The Designer, and more.

Product Details

  • Hardcover: 303 pages
  • Publisher: Hippocrene Books; illustrated edition edition (February 1, 2008)
  • Language: English
  • ISBN-10: 0781811465
  • ISBN-13: 978-0781811460
  • Product Dimensions: 1 x 6.2 x 9.2 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #1,125,342 in Books (See Top 100 in Books)

Editorial Reviews

Review

"When some Greeks meet each other, they may ask something like, 'How does your yia yia prepare moussaka?'. . .that really means: 'Come share dinner in my home. I'll make you a dish from the little village where my family is from.'. . .Accompanying the family-oriented recipes [in "Regional Greek Cooking"] are charming historical notes and family anecdotes, which enliven the community spirit of Greek cuisine." --Ted Powers, Jewish Herald-Voice, June 26 2008

More About the Authors

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

4.6 out of 5 stars
5 star
8
4 star
0
3 star
0
2 star
0
1 star
1
See all 9 customer reviews
Lots of great recipes.
R. E. Matthews
Everyone thought that I was an amazing cook... when all I did was followed the recipe!
Suzie Wilson
This is simply the best cook book on Greek delicacies ever!
Lv Angioletti Jr. MD

Most Helpful Customer Reviews

14 of 14 people found the following review helpful By Owen R. Moogan on April 18, 2008
Format: Hardcover
This book takes a proud place alongside my many stained, well-worn cookbooks. Through it, I made my first foray into Greek cooking and I now find myself using it at least twice a week since it arrived. Prior to this, Italian syle cooking would be my go-to cuisine of choice but through its great combo of logical recipes, cultural background and - something I don't see a lot of - active encouragement to go "off road" and experiment with the recipes - I feel like a better cook than a probably am! Haha.

My first attempt was the Beef with Garlic Sauce which I prepared for a dining room full of people: Raves.

I followed up with Meatballs and Rice in Avgolemo Soup (Youvarlakia).

What really helps me as a novice cook is the perspective the regional specifics give me; how and why things evolved a certain way -- and coupled with the author's advice to "Expreiment like a Greek" - I found myself more confident in the kitchen than I have with other books that presuppose more culinary knowledge.

I highly recommend this title. If you're used to Italian cooking -- give this a shot as an exciting alternative to dishes from the Mediteranian.

Great stuff!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
5 of 5 people found the following review helpful By Midwest Book Review on April 2, 2008
Format: Hardcover
For most Americans, Greek cuisine is pretty much limited to gyros and baklava. But "Regional Greek Cooking", a compilation of authentic Greek recipes by the husband and wife team of Dean and Catherine Karayanis clearly demonstrates that Greek cuisine has a breadth, depth, and diversity that reflects centuries of culinary influences from around the Mediterranean, including key regions of mainland Greece; the Saronic, Ionian, Cyclades, Dodecanese, Aegean, and Sporades islands; Asia Minor, and Cypress. Of special note are the individual chapters composed of Greek beverage recipes. The recipes themselves range from Saragli ti Alexandroupoli (Walnut Phyllo Roll Alexandroupolis); to Patates me Dendrolivano e Thimari (Potatoes with Rosemary or Thyme); to Keftedes sto Furno meh Domates ke Vasiliko (Baked Meatballs with Tomato and Basil); to &Yia Yia's Koulourakia (Grandma's Easter Cookies). Enhanced with a glossary of Greek cooking terms and ingredients, 'Wrapping Dolmades', and a comprehensive Index, "Regional Greek Cooking" is a welcome, thoroughly 'kitchen cook friendly', and highly recommended addition to personal, family, and community library multi-cultural and ethnic cookbook collections.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By R. E. Matthews on January 28, 2009
Format: Hardcover
I haven't owned this book for very long but I've made a handful of the recipes so far- all simple and wonderful! The Cod with Feta is to die for. Living in a part of the world where trout is the local fish, I often find myself frustrated with an inability to find ingredients listed or they are extremely limited, I've found it very helpful they've given suggestions for substitutes. My only complaint about this book is it's not really one of those cookbooks you can browse through the poultry section and pick something out. You need to know what you want to cook. I enjoy that the book is set up regionally, and learning a little about the culture your dinner is coming from is nice. But, if your in a rush to find dinner, this book can feel a little daunting. Maybe it'll get better as I own it longer? Lots of great recipes.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Leth on April 26, 2008
Format: Hardcover
I love this book! I'm originally from Australia where there is a large Greek community; many of the dishes from the book bring back happy memories of dining with friends in great Greek restaurants.

I particularly like the way meals are presented in relation to their region of origin, as it really adds to the obvious history and heritage of each dish. Restaurants in the regions are also listed, so this is a great book to take if you're ever lucky enough to travel through Greece.

The Ground meat Rolls in Tomato Sauce ( Soutsoukakia Smyrrneika ) is sensational. Finding dishes that incorporate anisette (one of my favorite flavors) such as the New Year's bread from Sparta is a real bonus. I'm gradually working my way through the list of meals incorporating Ouzo as the flavor is just amazing. (Chicken with Seafood and Sweet Calabash Sauce, Coconut-Ouzo Syrup Cake... can't beat that!)

Beautifully written and presented, this is a highly recommended buy that I know I'll keep referring to over and over.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By CardFan on April 18, 2008
Format: Hardcover
I received this book a few days ago and already love it. It's so much more than a cookbook. Along with several recipes that I can't wait to try, there's also a lot of fascinating info on the history of the food.

The first meal I made, "Soutzoukakia Smyrnaki" on pg. 216, was fantastic. They're elongated meatballs that can be made with beef or lamb (I tried it with lamb) in a delicious tomato sauce. It's a great choice if you're not sure where to start.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

What Other Items Do Customers Buy After Viewing This Item?