This collection of terrific Greek recipes, from old favorites to unique house specialties, is also a tribute to the oldest restaurant in Chicago's fabled Greektown, a landmark innovator of legendary dishes like saganaki and the first gyros in Chicago. Filled with colorful history and lush photographs, the book features 40 of the restaurant’s most popular recipes from all courses, appetizers to desserts. They include Feta a la Soto, Marathon Salad with Shrimp, Moussaka, Sokolatina, and more. In addition, Greek wine pairings are included as well as full Greek dinner menus with tips for entertaining.
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Reading the recipes braised lamb with braised green beans (Liakouras' favorite meal), spinach cheese pie, pork souvlaki (or shish kebab), rice pudding remind you how this particular brand of Mediterranean cuisine became so popular in the U.S. in the latter half of the 20th Century.”
Emily Nunn, Chicago Tribune
If you want a taste of the Mediterranean at home, check out the restaurant’s new cookbook, The Parthenon Cookbook.”
Sherren Leigh, Today’s Chicago Woman
The Parthenon, [has now] laid bare all their secrets, as well as created a big fat Greek party planner.”
North Shore magazine
The Parthenon Cookbook is the perfect gift for anyone itching to try Mediterranean cooking in their own home."
Midwest Book Review
The book is filled with both the colorful history of the restaurant, and contains more than 51 of Chef Sotiris’ sought after Mediterranean recipes”
"Best of the Best Dining in Chicago" blog
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Descripción Agate Surrey, 2008. Hardcover. Estado de conservación: New. Never used!. Nº de ref. de la librería P11157284096X
Descripción Agate Surrey. Hardcover. Estado de conservación: New. 157284096X New Condition. Nº de ref. de la librería NEW7.0919608
Descripción Agate Surrey, 2008. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería M157284096X