The Parthenon Cookbook: Great Mediterranean Recipes from the Heart of Chicago's GreektownThis 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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The Parthenon Cookbook: Great Mediterranean Recipes from the Heart of ... Camille Stagg No preview available - 2008 |
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appetizer baking beans Béchamel Sauce beef Bill blend boil bowl Braised bread Bring Broil brown butter cheese Chef Chicago chicken chopped Chris cold combine continue cook cool Cover Cultural cups water dill dishes divided drain dried eggplant eggs Favorites feta finely chopped fish flavors flour fresh garlic garnish Greece Greek Greektown green ground black pepper half heat hour ingredients lamb layers leaves lemon juice Liakouras meal meat medium melted menu minutes mixing mixture Okra olive oil onion oregano oven package parsley Parthenon party pepper phyllo pieces plate pork potatoes pound Preheat prepared recipe remaining Remove restaurant rice rinsed Roasted saganaki Salad salt sauté seeded SeRviNgS shish kebobs side slices soup spinach Sprinkle stir tablespoons taste teaspoon thick tomato paste Tomato Sauce traditional turning vegetables vegetarian wine Yield zucchini