INTRODUCTION Daring the fall of 1956, members of the Sts. Constantine and Helen Ladies Society and P. T. A. embarked on a project to raise funds for a Community Center to be built on the grounds adjoining the beautiful new Sts. Constantine and Helen Greek Orthodox Church in the northwest section of Detroit, Michigan. Seeking a project worthy of the cause, the women decided to compile a booklet of fundamental Greek cooking principles. As the committee delved deeper into the project, however, they discovered a critical need for a complete and easy-to-read book on Greek-American cooking. Spurred on DY this discovery, the assistance of all the congregation was enlisted and the result is this exciting and comprehensive compilation of Greek dishes, traditional and rare, robust and mild; for gourmets, curiosity seekers, and just plain good eaters . In the course of the preparation of this collection, we were constantly aware of the blending of the new and the old. Scores of precious recipes came to us in the Greek language, often bearing evidence of a laborious effort to reduce to writing a kitchen secret passed by word of mouth from generation to generation. All contributors are members or friends of our church. Their collective background represents every province and island of Greece . This book seeks to preserve for us and our children the culinary traditions of ancient and modern Greece. We have sought to make it easy for even the beginning cook to embark herein on a journey of lifetime enjoyment in the preparation and consumption of Greek dishes. Well over 300 recipes, arranged by category, are presented. The weights, measures and temperatures are precise. The directions are simplified and Americanized to blend with modern kitchen facilities and to give the user a comforting feeling of confidence in the final product. Eleven basic food catagories are featured, including a glossary and translation of terms.
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