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patriced
, May 22, 2012
The author has created a guidebook into the mysteries of working with filo pastery. With accurate drawings to refer to, I ventured into this tasty land with ease and success. Since I have owned and treasured this book for about 25 years, I've had the chance to sample most of the recipes. There is a predominance of savory recipes - cheese, vegetable, meat, fish. From the dessert section, Greek baklava is definitely recipe #1 and I return to it again and again.
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