The Food of Greece: Food, Folkways and Travel in the Mainland and Islands of Greece

This probably is a new book; pages look perfect and unread; pages have very light yellowing due to age ( printed in 1979); no notes or underlining; cover shows very light shelf wear; the dust cover shows heavy shelf wear and several tears


The Greek national character is reflected in recipes for favorite gourmet and common dishes from appetizers and soups to fruits, nuts, and desserts

Sample reviews:
I have tried many of the dishes described in Ms Chantile's book, with excellent results. And my wife, who is new to Greek cooking, has found the recipes easy to follow. She got the kourabiedes (white cookies) right the very first time. This is more than just a cookbook, as the introductions to the various sections contain interesting bits on Greek culinary customs. The epigraphic quotes at the start of each chapter are a nice touch.


Although dated in terms of its travelogue commentary, the recipes are very good to excellent. I love the way the author gives information about where she acquired the recipe, as well as ideas about how to change the recipe according to needs. I use it a lot, especially when looking for those lesser-known regional recipes, like Petimezi and moustokouloura. Love it!