Based on staples such as fish, whole grains, and olive oil, Greek food is not only healthy and delicious but offers a welcome break from other overexposed Mediterranean cuisine. This richly illustrated cookbook by one of the new Greek's most talented practitioners is the perfect way to discover its many delights. Distributed by Syndetic Solutions, Inc.

With this satisfying cookbook, Botsacos, the head chef at Manhattan's Molyvos restaurant, translates Greek food for a New World setting without losing authenticity. As is often the case at Greek tables, small dishes dominate: the book begins with mezede plates such as classic Melitzanosalata and a delightful Greek Fava Beans with Arugula, Spring Onions, and Capers; then there are chapters for savory pies (which Botsacos proclaims are "the ultimate finger food"), appetizers a section that is hard to distinguish from mezedes, but equally full of tempting options and soups and salads. Restaurant favorites like Aglaia's Moussaka and Chicken Magiritsa are included, though Botsacos gets to stretch his wings a little and adds more unusual recipes such as the Warm Manouri Salad with Baby Beets and Pickled Pearl Onions or Pork Spareribs Marinated in Ouzo and Greek Spices. Much of Botsacos's mix of modern-ancient flavors is quite accessible for those willing to put in the preparation time often required. Still, they are likely to find the effort worthwhile, and if they do not reach quite the culinary heights Botsacos does at Molyvos, his clear guidelines should at least help them bring some fresh Greek flavors to their tables. Color photos not seen by PW. (Oct. 10) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From: Reed Elsevier Inc. Copyright Reed Business Information

Botsacos has been chef at the three-star Molvyos since it opened in New York in 1997, offering refined Greek cuisine with an emphasis on impeccably fresh fish dishes. Most of his recipes are for fairly simple, rustic fare, made with the best ingredients and sometimes a slightly lighter touch than the traditional version: Horopita (Wild Greens Pie), Steamed Salmon Wrapped in Grape Leaves with Bulgur Salad, Roasted Lemon-Garlic Chicken. When developing the menu, Botsacos consulted Aglaia Kremezi, the noted authority on Greek cooking, and her influence is evident in a number of the dishes. There are few good cookbooks on Greek cuisine other than the numerous titles by Kremezi (e.g., The Foods of Greece) and Diane Kochilas (e.g., The Glorious Foods of Greece); Botsacos's is recommended for subject collections, as well as for other libraries where restaurant books are popular. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From: Reed Elsevier Inc. Copyright Reed Business Information

Foreword	x
Preface	xi
Acknowledgments	xiii
Introduction	xiv
Pantry	9
Greek Wines	15
Olives	20
Cheeses	22
Mezedes	27
Pies	67
Appetizers	89
Soups and Salads	123
Seafood	151
Meat and Poultry	187
Pastas, Grains, and Vegetables	223
Sweets	249
Stocks and Broths	277
Sources	292
Index	293

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