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

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ISBN-10: 157284096X

ISBN-13: 9781572840966

Edition: 2008

Authors: Camille Stagg

List price: $24.95
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Description:

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 flaming saganaki, and also brought the first successful homemade gyros to Chicago.
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Book details

List price: $24.95
Copyright year: 2008
Publisher: Agate Publishing, Incorporated
Publication date: 7/28/2008
Binding: Hardcover
Pages: 120
Size: 7.50" wide x 9.00" long x 0.75" tall
Weight: 1.144

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.

Preface: About the Parthenon Restaurant and This Book
Introduction
The Hellenic Museum and Cultural Center
Foreword
The Parthenon Timeline
The Parthenon and Greektown since the 1960s: A Retrospective
The Recipes
Appetizers
Cold Appetizers
Cold Bean Salad
Cold Octopus Salad
Melitzanosalata (Eggplant Spread)
Skordalia (Greek Potatoes Pureed with Garlic)
Taramosalata (Fish Roe Spread)
Tirosalata (Whipped Feta Cheese Spread)
Tzatziki Sauce (Yogurt with Garlic and Cucumber)
Hot Appetizers
Keftedes (Broiled Meatballs)
Pan-Fried Zucchini with Skordalia
Pan-Fried Kalamari (Squid)
Saganaki (Melted and Flambeed Cheese Appetizer)
Spanakotyropita (Spinach Cheese Pies)
Main Dishes
Arni Kokkinisto (Braised Lamb)
Broiled Red Snapper
Chicken Kapama
Tomato Sauce
Chicken Souvlaki (Chicken Breast Shish Kebob)
Chicken Spanaki
Greek Sauce
Dolmades (Stuffed Grape Leaves)
Avgolemono Saltsa (Egg-Lemon Sauce)
Greek Meat Sauce with Spaghetti
Roast Leg of Lamb
Moussaka
Bechamel Sauce
Pan-Fried Codfish with Skordalia
Pasta Tourkolimano
The Parthenon's Pastitsio
Pork Souvlaki (Pork Shish Kebob)
Stuffed Squid
Swordfish Souvlaki (Swordfish Shish Kebob)
Lemon-Butter Sauce
Tigania
Vegetarian Moussaka
The Parthenon's Vegetarian Pastitsio
Salads
Athenian Salad
Greek Salad Dressing
Greek Salad
Village Salad
Side Dishes
The Parthenon's Famous Braised Eggplant
Braised Okra
The Parthenon's Famous Braised Green Beans
Greek Roasted Potatoes
Rice Pilafi
Soups
Avgolemono Soupa (Egg-Lemon Soup)
Beef and Orzo Soup
Navy Bean Soup
Desserts
Baklava (Honey-Nut Pastry)
Galaktoboureko (Custard Pastry)
Rizogalo (Rice Pudding)
Greek Yogurt with Honey and Walnuts
Entertaining Ideas, Menus, Suggestions, and Wine Pairings
Greek Food Glossary
Acknowledgments and Credits
Photography Credits
Bibliography
About the Author
Index