Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 (Tek) 9/26/83; site tekig1.UUCP Path: utzoo!watmath!clyde!burl!we13!ihnp4!alberta!ubc-vision!uw-beaver!tektronix!tekig1!barbaral From: barbaral@tekig1.UUCP (Barbara Lee) Newsgroups: net.cooks Subject: new cookbook on Filo Message-ID: <1531@tekig1.UUCP> Date: Tue, 7-Feb-84 14:11:08 EST Article-I.D.: tekig1.1531 Posted: Tue Feb 7 14:11:08 1984 Date-Received: Fri, 10-Feb-84 06:21:23 EST Organization: Tektronix, Beaverton OR Lines: 12 I checked out a new book from the library (Beaverton, OR) called The Art of Filo, by Marti Sousanis. It is the most interesting cookbook I've come across in a long time. It begins with a history of filo. Next, is a chapter on allsort s of different ways to fold filo dough (i.e. for appetizers, main dishes, pies). The remainder of the book consists of recipes for fillings...a very wide variety: apple struedal, chile rellenos, lumpia, calzone. I think it would be a good book to give as a gift for someone who likes to cook. I haven't tried the recipes myself, since I'm having trouble finding filo dough!