This compilation presents three distinct cookbooks focusing on goat cheese, filo, and olives, highlighting their culinary applications.
Laura Chenel & Linda Siegfried: Chèvre - The Goat Cheese Cookbook: Peaks Pike Publishing, Santa Rosa, California, 1983 (distributed by Aris Books, Berkeley, California): 132 pp, paperback, $8.95. Marti Sousanis: The Art of Filo Cookbook: Aris Books, Berkeley, California, 1983: 143 pp, drawings by Masayo Suzuki, index, paperback, $8.95. Maggie Blyth Klein: The Feast of the Olive: Aris Books, Berkeley, California, 1983: 224 pp, illustrations by the author, index, paperback, $9,95.
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Alan E Davidson (2025) studied this question.
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