YOUR BOOK-STACK, on the counter . . .
Gkines, Makis [or Guinis, Michael]. [In Greek, romanized as] Megalē amerikanikē mageirikē dia mageirous kai oikogeneias: Praktikai kai dokimasmenai syntagai dia tēn paraskeuēn phagētēon kai glykysmatōn kata to amerikanikon systēma [i.e., Great American cooking for cooks and families]. New York: Ekdotika Katastēmata Atlantidos [Atlantis, Inc.], (copyright 1917). 8vo (23.3 cm, 9.17"). 320 pp.; illus. $175.00
Sole edition of a very early Greek-American cookbook: It is printed almost entirely in Greek, with recipe titles in English. The foreword notes that after a long career in Greece and the Near East, the author (who worked in restaurants and hotels, and on transoceanic ships) had to completely retrain himself to use American measurements: These recipes specify pounds and ounces — not just as quantities, but also as transliterated English terms — rather than grams.
While the language is Greek and a decent number of the dishes are identified as such (Greek Fish Soup, Stuffed Turkey a la Grecque, Rabbit Stewed Athenian Style), the cuisine is decidedly multicultural: Soups run the gamut from New York Clam Chowder to Minestra Milanaise, Mulligatawney, and Beef Soup a l'Anglaise. Also present here are Baked Mullet a la Creole, German Fried Cabbage, Mayonnaise de Volaille a la Gelee, Lazania with Tomato Sauce, and the intriguing-sounding United States Salad, while several dishes are dubbed with some variation on "Mexican style." The recipes are given in brief, intended for experienced cooks — aspiring professionals as well as knowledgeable home users.
The volume opens with reproductions of a number of letters of recommendation attesting to the author's skill and hard work in the kitchen, including at the Hotel Punta Gorda in Florida from 1914–15 and Castle Stevens in New Jersey in 1915; two of these give his name as "Makis Guinis" and one as "Gunes." The text is illustrated with small engravings and a few photographic reproductions, as well as one set of larger engravings offering serving suggestions for lamb chops, a whole fish, and desserts. At the back is a section of sweets given entirely in Greek with headers left untranslated, including halwa, rosewater cookies, baklava, etc., that being followed by a Greek-English dictionary of food terms, a substantial section of restaurant menus and bills of fare (with prices included), and a recipe index in English.
Provenance: Front free endpaper with inked inscription of Athena Cooney.
=> This is the earliest Greek cookbook listed in Brown!
Bitting, 628; Brown, Culinary Americana, 2749. Publisher's green cloth, front cover and spine decoratively stamped in black; spine sunned with small spots of discoloration, extremities rubbed. A very few page corners bumped; one recipe towards back with inked check mark, pages otherwise clean and fresh. => A fascinating item, here in a solid, clean copy that apparently never saw the inside of a kitchen. (40916) Please RESHELVE This.
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