Ocean State Libraries

Recipes for authentic Greek foods such as dolmades, baklava, andspinach pie, plus several other recipes for main dishes, appetizers, and desserts.

This is the year "It's Greek to me" becomes the happy answer to what's for dinner. My Big Fat Greek Wedding, the upcoming epic Troy, the 2004 Summer Olympics returning to Athens--and now, yet another reason to embrace all things Greek: The Olive and the Caper, Susanna Hoffman's 700-plus-page serendipity of recipes and adventure. In Corfu, Ms. Hoffman and a taverna owner cook shrimp fresh from the trap--and for us she offers the boldly-flavored Shrimp...

"Retains the innate taste and texture of Mediterranean cuisine while updating the techniques and diet constraints in innovative ways for today's lifestyle." -Nathalie Dupree, celebrated Charleston chef Patricia Moore-Pastides, an accomplished cook and public-health professional, presents an appetizing introduction to the wonderful flavors and health benefits of the traditional Mediterranean diet with dozens of easy-to-make and impossible-to-resist...

"Introduces the different culinary regions of Greece and presents many kids of recipes for traditional Greek dishes"--

"Growing up in a close-knit Greek-American household, Mina Stone learned to cook from her Yiayia, who taught her that food doesn't have to be complicated to be delicious--and that almost any dish can be improved with judicious amounts of lemon, olive oil, and salt. In this deeply personal cookbook, Stone celebrates her grandmother and the other influences that have shaped her life, her career, and her culinary tastes and expertise. Lemon, Love & Olive...

The author includes autobiographical memories, a family tree and portraits, and personal commentary with the recipes, explaining that she was, "born in London to a Finnish mother and a Greek-Cypriot father, when I was four we moved to South Africa. I now live in Italy."