Parthenon Cookbook or Bubba Gump Shrimp Co Cookbook

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

Author: Camille Stagg

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.

Greek cuisine isn't just delicious-it's also a great example of the healthful "Mediterranean diet." Reliant on staples such as fish, whole grains, vegetables, and olive oil, Greek food is as tasty as it is good for you, and offers a great alternative to more familiar Mediterranean cuisines.

This new cookbook is a wonderful introduction to Greek food, offering a selection of more than fifty of The Parthenon's popular recipes from all courses, appetizers to desserts. All recipes have been tested for the home kitchen. In addition, a selection of full menus offers ideal combinations of dishes for special events, as well as information on wine pairings.

The Parthenon has been a fixture of Chicago's Greektown for more than four decades, and author Camille Stagg-former food editor of the Chicago Sun-Times-brings alive the qualities of freshness, attention to detail, and hospitality that have made it one of Chicago's most beloved restaurants.

About the Author:
Camille Stagg is a food and travel journalist, editor, teacher, and consultant with more than 35 years of experience

Table of Contents:

Preface: About the Parthenon Restaurant and This Book     vi
Introduction   Camille Stagg     vii
The Hellenic Museum and Cultural Center   Sophia Kintis     ix
Foreword   Harry Mark Petrakis     xi
The Parthenon Timeline     1
The Parthenon and Greektown since the 1960s: A Retrospective     13
The Recipes     25
Appetizers     27
Cold Appetizers     27
Cold Bean Salad     27
Cold Octopus Salad     28
Melitzanosalata (Eggplant Spread)     29
Skordalia (Greek Potatoes Pureed with Garlic)     32
Taramosalata (Fish Roe Spread)     32
Tirosalata (Whipped Feta Cheese Spread)     33
Tzatziki Sauce (Yogurt with Garlic and Cucumber)     34
Hot Appetizers     35
Keftedes (Broiled Meatballs)     35
Pan-Fried Zucchini with Skordalia     38
Pan-Fried Kalamari (Squid)     39
Saganaki (Melted and Flambeed Cheese Appetizer)     40
Spanakotyropita (Spinach Cheese Pies)     40
Main Dishes     44
Arni Kokkinisto (Braised Lamb)     44
Broiled Red Snapper     45
ChickenKapama     48
Tomato Sauce     49
Chicken Souvlaki (Chicken Breast Shish Kebob)     50
Chicken Spanaki     51
Greek Sauce     54
Dolmades (Stuffed Grape Leaves)     54
Avgolemono Saltsa (Egg-Lemon Sauce)     55
Greek Meat Sauce with Spaghetti     56
Roast Leg of Lamb     57
Moussaka     58
Bechamel Sauce     59
Pan-Fried Codfish with Skordalia     62
Pasta Tourkolimano     63
The Parthenon's Pastitsio     64
Pork Souvlaki (Pork Shish Kebob)     68
Stuffed Squid     69
Swordfish Souvlaki (Swordfish Shish Kebob)     70
Lemon-Butter Sauce     71
Tigania     72
Vegetarian Moussaka     73
The Parthenon's Vegetarian Pastitsio     76
Salads     77
Athenian Salad     77
Greek Salad Dressing     77
Greek Salad     80
Village Salad     81
Side Dishes     84
The Parthenon's Famous Braised Eggplant     84
Braised Okra     85
The Parthenon's Famous Braised Green Beans     86
Greek Roasted Potatoes     86
Rice Pilafi     87
Soups     90
Avgolemono Soupa (Egg-Lemon Soup)     90
Beef and Orzo Soup     91
Navy Bean Soup     92
Desserts     93
Baklava (Honey-Nut Pastry)     93
Galaktoboureko (Custard Pastry)     94
Rizogalo (Rice Pudding)     98
Greek Yogurt with Honey and Walnuts     98
Entertaining Ideas, Menus, Suggestions, and Wine Pairings     103
Greek Food Glossary     120
Acknowledgments and Credits     122
Photography Credits     123
Bibliography     123
About the Author     124
Index     125

Interesting book: Advances in Health Care Organization Theory or Same Day Resume

Bubba Gump Shrimp Co. Cookbook: Recipes and Reflections from Forrest Gump

Author: Southern Living Magazin

Forrest Gump stepped out of the pages of Winston Groom’s novel, up onto the silver screen, and into the hearts of more than 30 million Americans. If you’re lucky, you count yourself among them.

Now you can open to any page... and just like Forrest’s mama said about life... “You never know what you’re gonna get.” There are shrimp kabobs, shrimp creole, shrimp gumbo, shrimp cocktail... over 75 recipes all told, and every mouth-watering one of them heaven-sent.

And speaking of heaven, Forrest wanted to remember his mama with these recipes, and his best friend, Bubba, too. And he didn’t want Li’l Forrest to grow up without knowing the Gump family shrimp secrets. These recipes are so downright delicious, you’ll know that “miracles do happen every day.”

Forrest Gump has never been a man to complicate things... he’s a simple man, but one who “knows what love is.” Try some of the shrimp recipes in this book, and you’ll know what he means.

Forrest’s mama loved the South, and its magazine, Southern Living®. “They just have a way with food,” she used to say. Try these shrimp fixings, all tested in the Southern Living kitchens, and you’ll say his mama was right every time. Even if the President of the United States knocks on your door, you’ll have the very thing to put on his plate. Tell him Forrest Gump said to say hello... and to remember his own mama.