Betty, Eleni & Samantha Bakopoulos are becoming the Greek food ambassadors in Canada. --Gourmand World Cookbook Awards, February 2010
"My teens couldn't get enough of these croquettes - tangy, yet hot and crispy." -- Susan Sampson --Toronto Star, March 2010
"It is, without question, the best Moussaka we’ve ever sampled." -- Brook Elliott --Chef Talk, June 2010
The recipes in this cookbook are simple and proud. They are not complex, yet they are just as delicious, and impressive as those produced by some of today’s hottest chefs.
We are three Greek sisters that have been blessed with the warmest of families and the goodness of homemade Greek food throughout our lives. The recipes we have compiled in this book carry with them memories of travels to our parents’ homeland, the nostalgia of growing up, and of talking and laughing around the security of our parents’ kitchen table.
This is not the stuff of fast food Greek restaurants that has come to characterize Greek food in the minds of many. In these pages, you will find dishes you may recognize such as Spanakopita and Souvlaki – but you will also discover Stifado; a braised rabbit dish, Pastitsio; a baked penne with a creamy cinnamon and Béchamel sauce and Avgolemmono; a chicken soup with a lemon and egg finish. We have selected over 100 recipes that we believe will become a part of your regular repertoire once you have tried them. Delicious and fulfilling dishes like our mom’s Lemon Chicken and Potatoes will surprise you with the simplicity of its ingredients. You may also be surprised to discover that over half of the recipes in this book are vegetarian. This is real Greek cooking.
The preparation of food in Greek culture is an expression of love. It says to those whom you prepare it for you are worth the effort. Like love, good food is comforting. For those preparing it, it is rewarding. For those who share in the feast, it is life affirming. Enjoy.
The books are gifts, one is for a chef. She loves it. The books arrived in great shape and will be loved by both my recipients.Published 2 months ago by nancie mackay