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Feast of the Gods–Classic Greek Cooking by Theodore Alexander Fouros

Greek cooking

Theodore Alexander (Alexis) Fouros grew up on a small Greek island in the Ionian Sea and began cooking at age five with his mother, aunts and grandmother. His love for cooking led to the opening of his first restaurant in 1974 in New York City and his eventual ownership of six restaurants there—two Greek, two Italian, one seafood and one steak house.

Although Chef Fouros says he takes a global approach to cooking, his Greek roots always shine through. He and his wife, Elizabeth, have written an original Greek cookbook based on recipes passed down from one generation to the next. “My wife came up with the name ‘Feast for the Gods,’ says Fouros. “Of course it refers to the Olympian gods of Greece.”

“It was a real challenge doing the cookbook,” admits Elizabeth. “My husband never measures anything, so I had to come up with the exact measurements for all the recipes. It took us a year to complete it.”

“Feast for the Gods” contains 165 recipes divided into categories: Appetizers, Soups, Salads, Vegetables, Seafood, Meats, Poultry, Wild Game, Sauces & Stocks, and Desserts. Each recipe is listed by its Greek name as well as its English one. This beautiful 245-page, coffee-table size book features 100 full-page color photos by Lawrence Maultsby of Wilmington, NC, that capture the beauty of this cuisine.

“To the best of my knowledge there is no other cookbook that features the classic Greek cooking of the Seven Islands of the Ionian Sea,” says Fouros. “Because of the proximity of these islands to Italy, their cuisine has a lively mixture of Italian, Venetian and French flavors. It is also the perhaps the purest Mediterranean cuisine.”

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