barbaral@tekig1.UUCP (Barbara Lee) (02/07/84)
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!