Greek Cookery (1956)


By Nicholas Tselementes. D.C, Divry, publisher. A hard-to-find 1956 printing of the 1950 publication. It has culinary history importance as probably the first book on Greek cooking translated into English. The author (1878 – 1958) first worked as a cook in Greece, then as a chef or advisor in many of the grand hotels, and wrote many cookbooks. Some purists today say he “Frenchified” traditional Greek dishes – such as including a recipe that topped Moussaka (the famous eggplant and ground meat casserole) with a béchamel sauce, and to introduce Avgolemono (basically, a French cuisine thickened egg-and-lemon sauce). But others cpiter he was the first to bring many of the then-little-known traditional dishes of Greece we all know today into the arena of European haute cuisine. Today his new “modified” recipes are still among the main stars in the Greek cuisine he know. Hard cover, maroon covers, title on spine in gold ink, 239 pages with index. Cover and pages clean and evenly yellowed by age. No DJ. Condition: a strong VG.

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