Pros: Detailed, deep yet covers many of the regional tweaks
Cons: organization a bit tricky for someone new to Greece
I much preferred her first book to this one, though its been years since I read either of them. I recall this one as lacking some excitement of the dishes of her first Greek cookbook. I think she had covered the per-eminent dishes already and so had to work with some of the lesser ones this time around.
But the two together form a great reference to the food and drink of Greece.
As I'm not greek, I thought her organization and discussion of regions was confusing. You need some Greek background or experience to get the most from these books it seems. There are lots of similar dishes throughout the book and I'd have liked to see the basic dish, then the regional variations. That loses the regional focus she has in the book but would have been more useful to me as a newcomer to greek cooking at the time.
But the two together form a great reference to the food and drink of Greece.
As I'm not greek, I thought her organization and discussion of regions was confusing. You need some Greek background or experience to get the most from these books it seems. There are lots of similar dishes throughout the book and I'd have liked to see the basic dish, then the regional variations. That loses the regional focus she has in the book but would have been more useful to me as a newcomer to greek cooking at the time.
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