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|Format:||Hardback, 704 pages|
|Other Information: ||230 col|
|Published In: ||United Kingdom, 01 April 2009|
"Vefa's Kitchen" is the first authoritative and all-encompassing Greek recipe book in English. Doing for Greek cuisine what the hugely successful "Silver Spoon" did for Italian, it contains more than 700 fully updated, straightforward and mouthwatering recipes. Aimed at all lovers of Mediterranean food, the book will appeal to anyone who loves to cook easy, tempting and delicious dishes, from simple but stunning salads and mezedes in summer, to slowly simmered meat dishes and crisp filo pastries in winter. As well as presenting definitive recipes for taverna favourites such as moussaka, tzatziki and hummus, the book documents the extraordinary variety of local sweets and pastries, delicious home-baked breads and cheeses of the mountainous interior, as well as the fish and vegetable dishes of coastal areas, simply fragranced with lemons and herbs. Like Italian cuisine, Greek cooking is incredibly simple and delicious, and is based on the natural qualities of good olive oil, fruit and vegetables, grains and seafood. And more than almost any other cuisine, modern Greek food contains many traces of its remarkable history, with its origins as far back as Homer and the 'wine-dark' Aegean Sea of the Iliad. The health benefits of the traditional Greek diet are well documented, and the extensive Greek repertoire of vegetable dishes is well represented, with more than 300 dishes that do not contain meat or fish. There is a comprehensive introduction on local ingredients and wines, the history of Greek cooking and the culinary characteristics of each region, as well as recipes for traditional and religious dishes. Vefa Alexiadou is the leading culinary authority in Greece today and is the author of many bestselling cookbooks. "Vefa's Kitchen" will quickly become a must-have for all home cooks and lovers of Mediterranean food.
Table of Contents
Introductory chapters on the history of Greek cuisine, the differences between regional cooking styles, descriptions of Greek ingredients such as herbs, cheeses and wines, and a detailed explanation of the many dishes associated with the Greek religious calendar. More than 700 recipes divided into chapters on mezedes, meat dishes, fish and shellfish, vegetables, cheese and dairy products, dips, filo pies, pulses, soups, sauces, breads and cookies, jams, sweets and cakes. Each chapter has an introduction with general cooking tips, preparation advice and further history of the dishes.
About the Author
Vefa Alexiadou is the leading authority on Greek cookery. A bestselling author of many cookbooks in Greece, she also has her own television series and regularly writes articles for magazines and gives lectures and demonstrations on Greek recipes. She has served on the board of the Centre for the Preservation of Traditional Greek Gastronomy.
'stretches far beyond Greek salad and moussaka' Sainsury's magazine, July 2009 'bulges with traditional recipes collected from all over Greece. - The Mediterranean diet was born in Greece [ - ] its constituents are cereals, beans, greens, herbs, olive oil, figs, grapes, wine and cheese: bet you feel healthier just reading these words. Delve in here to discover ways to cook all of the above' The Daily Telegraph magazine, 11 July 2009 'Potatoes or no potatoes? It's a question of often asked about classic Greek moussaka. If you have a copy of Vefa's Kitchen to hand, the argument will soon be settled. - packed with definitive recipes for much loved and often misunderstood classics, plus lesser known but no less delicious dishes from all over the country. - the recipes are clearly and carefully written, and ingredients kept accessible - Turn to page 419, by the way, for the solution to the moussaka conundrum, and if you actually make it, prepare for a life-changing experience!' Jamie, July 2009 'anyone who thought that Greek cuisine was the stuff you were served on your annual holiday [...] is in for a for a surprise. ... Yes, taramsalata, tzatziki and hummus are all there, but so is cuttlefish in wine, salt cod fritters and squid served with nettles. ... One surprise about the book is how well it caters for vegetarians.' Lena Corner, The Independent, 16 July 2009 'Phaidon [are] confident that this book will be a winner internationally. And they're not wrong. ... this book is possibly the most authoritative written in the English language. It kicks off with an overview of the regionality of Greek food, then goes straight into the recipes. It's all to the point and for people who cook; there is no 'lifestyle' element ... just lots of tested, clear recipes. The photography is equally simple and effective, immediately evocative of the food of the real Greece ... the book's a stunner, beautifully designed, and should give hours of pleasure of page-flicking joy and cooking pleasure to anyone who appreciates real Greek food.' Guy Dimond, Time Out, 28 July 2009 'Vefa Alexiadou, the grande dame of Greek cuisine, has just penned Vefa's Kitchen ... which has been hailed as the definitive bible of her homeland's traditional dishes.' Easy Jet Traveller, August 2009 'will set a benchmark for future generations. - with its distinctive blue and white cover design [ - ] an authoritative and beautifully illustrated book - striking colour photographs' Martin Stote, The Ionian, September 2011
|Publisher: ||Phaidon Press Ltd|
|Dimensions: ||27.79 x 18.49 x 5.64 centimeters (2.71 kg)|