From Library Journal
There are few good Greek cookbooks available; the Recipe Club of St. Paul's Complete Book of Greek Cooking ( LJ 4/15/90) is an exception and a useful basic introduction to the cuisine. Kochilas's more ambitious book includes background on the country and its customs, wine recommendations with each recipe, and informative headnotes on dishes as familiar as Baklava, as exotic as Snail and Bulgur Pilaf. For subject collections.
Copyright 1990 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
"An irresistible cookbook filled with tantalizing recipes, delightful stories, and gastronomic joy. I loved it." --Paula Wolfert, author of Mediterranean Cooking, The Cooking of Southwest France, and Paula Wolfert's World of Food
"I expect [The Food and Wine of Greece] to become a clasic in its field." --John Mariana, food and travel correspondent for Esquire magazine and author of The Dictionary of American Food and Drink