Available in a revised and expanded edition in digital format at a great price from Amazon and other electronic miracles.

Dear Readers,

In todays world of self-publishing. A writer lives and dies by the review more than at any other time in history. First I would like to thank you for reading my book and
I would like to ask that you take a moment to leave a review at Amazon as this will ensure I am able to write all the other books I have inside me waiting to come out and be shared.
_Thanks Reader!
John Anthony Pappas

Greek cooking is fun and healthy! The ultimate Greek cookbook compiled from traditional family recipes. Includes stories of growing up in a Greek community while encumbered with an Scotch-Irish mother. Thumbnail sketches of some Greek gods and other interesting information about the philosophy of Greek cooking. A page of reader feedback and ideas on how to get the most from this book. Get with the Greek!

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The Ultimate Greek Cookbook

• from traditional family recipes •

Greek Food is healthy and with these authentic recipes you will enjoy the process of preparing and serving nourishment to those you care about.

Greek cooking can best be described as the loving preparation of hearty, delicious meals as pleasing to the senses as the palate. It’s also good for your heart.
That’s the official statement, now let’s get right to the fun, which is what Greek food is all about, and along with the instructions and tips in this book you will be introduced to a few Greek Gods, and some short stories about being a child in a Greek world while encumbered with a Scotch-Irish mother.

Author’s Note: Pappadikis was my grandfather’s name before he came to America, and out of respect I used the pen name John Pappadikis for the book, Aphrodite’s Food for the Gods.


John Papadakis,
Excellent Recipes and presentation
The book presents the traditional Greek cuisine with an easy and fun way to prepare it. The recipes are the original ones, as they were passed on from the immigrant forefathers of the authors. These and other interesting and moving facts are contained in the introduction which shows some history behind the traditional Greek family cooking. Truly the food of the Gods, the best alternative to the greasy, fattening, not-fun-anymore fast food “cuisine”. Indeed a bargain for its price. Have a hearty appetite!

Comments from users of Aphrodite’s Food For The Gods

“This is so much more than a cookbook. It’s a window into an ethnic past. The roast lamb recipe was fantastic! My husband would never eat lamb before. His great-grandmother was Greek and he never knew her, but reading the stories made his own family stories seem real and he enjoyed them very much. I wanted more.”
Kathy Sherman,
Everett, WA.
“I like to cook many kinds of food . . . this was my first time trying Greek cooking. The recipes were easy to follow and the food was wonderful. My favorite recipe was the chicken soup – so tangy and rich!”
Ritita Duvalier,
Seattle, WA
“This is a fun cookbook. The stories reminded me of my own childhood and gave me anticipation to cook the foods described later in the book. Although my native land is Turkey, I recognize the same dishes as very near those of my country and they made me homesick.”
Amir Kut, Restauranteur,
Seattle, WA
“My job requires a certain amount of business entertaining of clients from around the world and I’m always looking for something unique to prepare. Aphrodite’s Food for the Gods offers me some terrific choices. The personal stories and information in the book also give me topics of conversation.”
Scott Worthington, Hudson, OH
“I prepared Kakavia using the recipe in Aphrodite’s Food for the Gods. It was great! I thought the cookbook design itself was ethnic. And the stories were on my mind the whole time I was cooking.”
Rosemary King, Seattle, WA
“A comprehensive selection of traditional Greek food preparation with the emphasis on excellence. Rich flavors and textures straight from the Old Country. Very authentic – I loved it all! Highly recommended.”
Eugenia Horitos, Val’s Restaurant,
Seattle, WA

More Comments from users of Aphrodite’s Food For The Gods

“My favorite recipe was the Mousaka. My family enjoyed it and never knew it contained eggplant . . . My only criticism is that there were not more stories. This is the first time I ever used a cookbook as my night reading material . . .”
Lynn Lee,
Mountlake Terrace, WA
“A great deal of research and work went into this . . . I can’t add a thing . . . It’s a great book!”
Ron Smith, Chef,
Seattle, WA
“My friend borrowed Aphrodite’s Food for the Gods from her neighbor. We shopped at the Pike Place Market early in the morning and made a day of acting like authentic Greek women. It took most of the day, between the shopping and the cooking, but it was fun and the meal was worth the effort.”
Mary Jane Filmore,
Chicago, Il
“My favorite recipes were the soups. I could almost hear Greek music playing with each mouthful. I served garlic bread with the soup and the whole family used it to clean their bowls. I thought the section on Greek gods was very interesting. In fact, later, I checked a book out of the library on the subject.”
Darilyn Waters,
Edmonds, WA

We welcome your feedback!

Sample Recipe

MOUSAKA Eggplant Casserole

This is the classic recipe, however it’s preparation includes many variations, such as a white sauce topping with nutmeg, different kinds of cheese, meats, herbs and pure vegan. Be creative, do your own thing! (More tips about mousaka in the book.)

2 lbs. lean or extra lean ground beef or Lamb
2 tsp, mint leaves-chopped fine
1 cup water
1 1/2 cup grated Romano cheese
2 tsp. nutmeg
I tsp. paprika

1 chopped onion
2 lbs. butter
1 cup tomato sauce
3 eggs
I large eggplant (or zucchini)
salt and pepper
1 cup flour

Preheat oven to 350 degrees.

Brown meat and onion in butter in a large skillet. Add mint tomato sauce, water, salt and pepper. Cover and simmer until most of the liquid has evaporated. Set aside. Cut eggplant into 1/2 inch thick slices. Roll in flour and fry in butter until golden brown. For less fat and firmer eggplant, do not fry, simply spice and prepare raw. Place 1/2 of the slices in a baking pan and spread top with the meat mixture. Cover with remaining slices of eggplant. Cover and bake or about 1 hour.

About 15 minutes before casserole is done, sprinkle with nutmeg. Beat eggs and pour over casserole. Cover with cheese and sprinkle with paprika. Return to oven, uncovered for 20-25 minutes until top is golden and sauce is bubbling.

Let sit 5-10 minutes before serving.

(From Page 54)

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