• Eat Your Books

  2002 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

• Trout pan-fried with butter and wine from Arta

  • Lindalib on October 06, 2012

    A bit of a nuisance removing the pin bones from the trout, but otherwise this was delicious.

• Barley rusks with grated tomato

  • Emily Hope on November 18, 2010

    Reminds me of Greece :-) Tasty, esp. with dry-farmed tomatoes, but we need new rusks, the ones we have are too heavy. Served with oven-roasted eggplant tossed with vinaigrette and mint, topped with manouri. Really good.

• False soufflé with meat (a Corfiote Jewish recipe)

  • jbny on June 18, 2020

    Boring - even with lots of spicing up.

• Pork and cabbage stew

  • br22 on August 02, 2014

    This dish, classic, somewhat light, comfort food, is also somewhat unusual with the texture and visual appearance of the cabbage. The cabbage, which I didn't think I cared for having only experienced it as part of a boiled dinner, takes on a wonderful flavor from the braising liquid. Makes the house smell fantastic while it's cooking, too.

• Sweet milk pie from Ioannina

  • ashallen on November 24, 2019

    This is a really fun pastry - lightly nubbly semolina-thickened custard on a thin phyllo dough crust. The individual pie slices are about as thick as a slice of thin-crust pizza. The vanilla and cinnamon flavors in the custard were really nice - other flavors would probably work well, too. The semolina made the custard bomb-proof - it got up to 207F and didn't curdle. It was also possible to freeze slices of the pie without messing up the custard. Leftovers kept well - phyllo dough softened a bit but overall the texture was still good. Be sure to spread the egg yolk mixture well on top of the custard and avoid letting it ooze into the crust rim around the outer edge (mounding up the semolina custard a bit helps) - any pools it forms have an eggy/plasticky vibe. Next time I'll clarify and brown the butter a bit before using for extra flavor.

• Pan-fried pork with leeks, hot pepper, and wine

  • ashallen on November 04, 2019

    This is a very nice dish. Although the recipe title says "pan-fried," it's actually a braise (after some initial pan-frying to brown the pork). The leeks and red onion become meltingly soft and sweet and it's luscious from the relatively large amount of olive oil. The orange zest (I used tangerine zest) and mint add really nice flavors. The recipe title mentions "hot pepper," but it's not very spicy (though it'd be easy to add more pepper if you like extra heat). Given the large amount of olive oil it uses, I trimmed the pork carefully to remove fat. Making a half-batch works fine. Leftovers keep well.