The Parthenon Cookbook: Great Mediterranean Recipes from the Heart of Chicago's Greektown [NOOK Book]

Overview


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 ...
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The Parthenon Cookbook: Great Mediterranean Recipes from the Heart of Chicago's Greektown

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Overview


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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Editorial Reviews

From the Publisher
“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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Product Details

  • ISBN-13: 9781572846449
  • Publisher: Agate
  • Publication date: 3/1/2009
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 120
  • Sales rank: 845,262
  • File size: 9 MB

Meet the Author


Camille Stagg is a former food editor for the Chicago Sun-Times and the author of 14 other books on food and dining. She is a member of Les Dames d'Escoffier and an adjunct faculty member of the College of DuPage, and teaches private cooking classes in the Chicago area.
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Table of Contents


Preface: About the Parthenon Restaurant and This Book     vi
Introduction   Camille Stagg     vii
The Hellenic Museum and Cultural Center   Sophia Kintis     ix
Foreword   Harry Mark Petrakis     xi
The Parthenon Timeline     1
The Parthenon and Greektown since the 1960s: A Retrospective     13
The Recipes     25
Appetizers     27
Cold Appetizers     27
Cold Bean Salad     27
Cold Octopus Salad     28
Melitzanosalata (Eggplant Spread)     29
Skordalia (Greek Potatoes Pureed with Garlic)     32
Taramosalata (Fish Roe Spread)     32
Tirosalata (Whipped Feta Cheese Spread)     33
Tzatziki Sauce (Yogurt with Garlic and Cucumber)     34
Hot Appetizers     35
Keftedes (Broiled Meatballs)     35
Pan-Fried Zucchini with Skordalia     38
Pan-Fried Kalamari (Squid)     39
Saganaki (Melted and Flambeed Cheese Appetizer)     40
Spanakotyropita (Spinach Cheese Pies)     40
Main Dishes     44
Arni Kokkinisto (Braised Lamb)     44
Broiled Red Snapper     45
ChickenKapama     48
Tomato Sauce     49
Chicken Souvlaki (Chicken Breast Shish Kebob)     50
Chicken Spanaki     51
Greek Sauce     54
Dolmades (Stuffed Grape Leaves)     54
Avgolemono Saltsa (Egg-Lemon Sauce)     55
Greek Meat Sauce with Spaghetti     56
Roast Leg of Lamb     57
Moussaka     58
Bechamel Sauce     59
Pan-Fried Codfish with Skordalia     62
Pasta Tourkolimano     63
The Parthenon's Pastitsio     64
Pork Souvlaki (Pork Shish Kebob)     68
Stuffed Squid     69
Swordfish Souvlaki (Swordfish Shish Kebob)     70
Lemon-Butter Sauce     71
Tigania     72
Vegetarian Moussaka     73
The Parthenon's Vegetarian Pastitsio     76
Salads     77
Athenian Salad     77
Greek Salad Dressing     77
Greek Salad     80
Village Salad     81
Side Dishes     84
The Parthenon's Famous Braised Eggplant     84
Braised Okra     85
The Parthenon's Famous Braised Green Beans     86
Greek Roasted Potatoes     86
Rice Pilafi     87
Soups     90
Avgolemono Soupa (Egg-Lemon Soup)     90
Beef and Orzo Soup     91
Navy Bean Soup     92
Desserts     93
Baklava (Honey-Nut Pastry)     93
Galaktoboureko (Custard Pastry)     94
Rizogalo (Rice Pudding)     98
Greek Yogurt with Honey and Walnuts     98
Entertaining Ideas, Menus, Suggestions, and Wine Pairings     103
Greek Food Glossary     120
Acknowledgments and Credits     122
Photography Credits     123
Bibliography     123
About the Author     124
Index     125
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Customer Reviews

Average Rating 3.5
( 3 )
Rating Distribution

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Sort by: Showing all of 3 Customer Reviews
  • Posted April 19, 2013

    interresting

    enjoyed the stories behind the recipes

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted October 16, 2011

    more from this reviewer

    Had to have it

    This is my favorite Greektown restaurant and I just had to have it. I will be trying to recreate a few favorite in my kitchen.

    2 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 6, 2013

    No text was provided for this review.

Sort by: Showing all of 3 Customer Reviews

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