A while ago, I was reading Greek Cookery from the Hellenic Heart by George Calombaris which, by the way, is a good cookbook.  I define a cookbook as a ‘good cookbook’ if I have made a recipe in it more than once and Greek Cookery falls within that category in more than one instance.  

 Anyway, I was reading (as you do) Greek Cookery and I noticed that everytime George mentioned feta as an ingredient, he would write:  I use Dodoni. Continue reading →