The Parthenon Cookbook: Great Mediterranean Recipes from the Heart of Chicago's Greektown
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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1⁄2 teaspoon Avgolemono baking pan Baklava bay leaves Béchamel Sauce beef black pepper boil Braised Braised Okra Broil broiler butter carrot slices Chef Sotiris Chicago’s Chris Liakouras cook cornstarch cup chopped cup olive oil cups water dessert dishes Dolmades drain dried oregano dry white greek eggplant eggs feta cheese finely chopped flavors freshly ground black Galaktoboureko garlic garnish Greece Greek bread Greek cuisine Greek Salad Greek Salad Dressing Greektown ground black pepper gyros Hellenic Museum ingredients kalamari kasseri kefalotiri cheese layers maiN-diSH SeRviNgS meal meat medium heat menu minutes mixture Moussaka octopus olive oil onion oregano Parthenon Parthenon Favorites Pastitsio pastry phyllo pork pound recipe red wine Remove from heat restaurant Rice Pilafi rinsed saganaki sauté shish kebobs skewers skillet Skordalia soup Souvlaki spinach Sprinkle squid stir tablespoons taste teaspoon salt tomato paste Tomato Sauce vegetables vegetarian Village Salad white greek wine Yanna Yield yogurt zucchini