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The Parthenon Cookbook

Camille Stagg

Publisher Surrey
Title First Published 10 July 2008


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

The Parthenon Cookbook is a collection of terrific Greek recipes, from old favorites to unique house specialties. But more than that, it's also a tribute to the oldest restaurant in Chicago's fabled Greektown, a landmark innovator that invented legendary dishes like saganaki and brought the first gyros to Chicago.

Greek cuisine isn't just delicious; the media has been full of news about the healthful character of the "Mediterranean diet," of which Greek food is an underappreciated exemplar. Reliant on healthful staples such as fish, whole grains, and olive oil, Greek food is as tasty as it is good for you, and offers a great alternative to more familiar Mediterranean cuisines.

This new cookbook is a wonderful introduction to Greek food, offering a selection of more than 50 of The Parthenon's popular recipes from all courses, appetizers to desserts. All recipes have been tested for the home kitchen by author and noted food expert Camille Stagg.

The recipes include:
-Feta a la Soto (sautéed feta cheese in sauce of tomatoes and vegetables)
-Skordalia (puréed potatoes with intense garlic)
-Marathon Salad with Shrimp ( Romaine, frisse, radicchio, tomatoes, cucumbers, walnuts, shrimp and feta cheese dressing)
-Moussaka (layers of sliced eggplant with meat sauce, topped with Bechamel sauce and kefalotiri cheese
-Chicken Breast Shishkebob (marinated chicken breast skewered with onion, tomato, sweet pepper, served with rice pilafi and roast potatoes)
-Tigania (chunks of marinated pork tenderloin sautéed in wine sauce; serve with rice pilafi and okra)
-Sokolatina (creamy, light chocolate mousse cake)
-Rizogalo (rice pudding)

In addition, Greek wine pairings are offered for some dishes, as well as full Greek dinner menus with tips for entertaining.

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