The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece and Rome by Jeff Smith

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Bean sprout and Szechwan pepper salad

    • wester on May 15, 2021

      My children thought this was too peppery, and would have preferred it to be warm.

  • Roasted pepper salad, Roman style

    • wester on January 21, 2017

      Very simple but a good combination of flavors.

  • Smoked meatballs

    • wester on May 12, 2018

      Very flavorful. I made these with all beef since that was what I had, but that may have been the reason they turned out a bit dry. Will make again with fattier meat. I made only half a recipe but my smoker was already quite full. I'm not sure a full recipe would fit. ETA: Better with half pork as prescribed, but I still was not quite happy with the structure. Next time add some tofu to the mix?

  • Tea-smoked game hen

    • wester on December 12, 2016

      I tried this on chicken wings but I didn't think it tasted any different from just using wood chips.

  • Tzatziki

    • Bloominanglophile on October 22, 2013

      I gave this 5 stars back in 1998. Today I would probably substitute fresh dill for the dried.

  • Fried milk with crabmeat

    • omegabeth on August 25, 2015

      Great flavor. Texture...sort of odd. It sort of wants to be a spread, but what do you spread it on as a part of a Chinese meal? I am wondering about using it in 'crab' wontons.

  • Quick Chinese roast chicken

    • Westy2 on November 19, 2013

      among my favorite recipes.

  • Chicken wings in five spice

    • LeilaD on June 19, 2020

      I couldn't find water chestnut flour, so I subbed almond flour. The breading was light and crisp (so good!), but the meat was normal fried chicken with no hint of the soy or five spice. My husband wasn't a fan of the texture of the meat.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0688075894
  • ISBN 13 9780688075897
  • Linked ISBNs
  • Published Jan 01 1989
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher William Morrow & Company
  • Imprint William Morrow & Company

Publishers Text

Ample food history plus 400+ recipes from cuisines that most influenced the West: China, Greece & Rome.

Other cookbooks by this author