Product Description

"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.

Product Details

• Amazon Sales Rank: #14761 in Books
• Published on: 2009-05-30
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 704 pages

From Publishers Weekly
Alexiadou, a chef well-regarded in Greece for her books and TV series, has compiled recipes from every corner of the country, for every section of the menu, beginning with a delightful array of mezedes such as wine-steamed mussels and fava bean croquettes, then going through soups and salads, pasta, fish and shellfish, all kinds of meats, and baked goods. Though she certainly includes classics like pastitsio, spanakopita and baklava, AlexiadouÖs selections overall demonstrate the breadth and depth of Greek cookery with entries such as duckling with kumquats, pumpkin fritters and tangerine flutes. She opens with a brief tour of GreeceÖs main regions and their specialties, but the focus is more on cooking than chatting; a concise section offering historical tidbits and general instructions opens each chapter, and many recipes close with serving and presentation tips. AlexiadouÖs aim is to provide a wide assortment of authentically Greek dishes, bringing the country to life through the recipesÖ varied ingredients rather than through prose. Some of the ingredients, like colocasia, or sheepÖs milk, will be harder for the home cook to obtain than others, but anyone seriously interested in learning the full repertoire of Greek cooking will be willing to make the effort, just as they will want this book. (May)
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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.

Customer Reviews

Pretty near Great.
I cried a little when I received this book.
It's so in depth.
And so beautiful.
The photography is lovely.
The typography is lovely.
The color scheme is lovely.
The recipes are lovely.

It's not the Culinaria series; nor is it page-for-page of the styling for Silver Spoon (though handily the same size: so for those as OCD like myself at organizing cookbooks, you'll be pleased).

But it's its own type of book altogether.
My praises:
-Unlike the Silver Spoon where you had to bend the spine dangerously to see the printed name of the recipe in the photograph you were looking at, all the recipe names are located BENEATH the photos. *phew!*
-The first two dozen pages are descriptions of the different regions of Greece. Always nice to know/read.
-The glossary for different ingredients and processes is incredibly, incredibly detailed.
-Photography is stunning. Much more beautiful than S.S. And more photos of recipes than S.S. for that matter.
-The cover and the pages are all matte; this is a quirk of mine. I hate super glossy books, as the reflection combined with my poor eyesight drives me nuts. Matte not only feels nice, but gets dirty quicker - a pain for those who like things to stay pristine, but I love it when cookbooks show that you've been cooking with them.
-Three page marker ribbons instead of two! And with pretty little designs!

My two laments:
-I know the Greek names for most recipes, but unfortunately it's geared for people who do not. Thus, when looking up Bougatsa, I had to look up Custard Pie (or Cheese, for the savory version). The spelling in Greek for Bougatsa did, however, end up on the recipe page itself.
-I like how the Silver Spoon has devoted chapters for single types of vegetables, methods of cooked eggs, etc. This still has "Eggplant" all bunched together, for example; but it is in the complete "Vegetable" chapter; you can't flip through to find it as easily, as there are no headers on the pages.

But I like this book better than Silver Spoon.
Much much better.
As a Greek/Italian designer who has just switched over to culinary, I must say, very, very great cookbook. Buy it.

An essential addition to personal and family cookbook collections
The author of thirteen cookbooks in Greece and the host of her own culinary television series in that country, Vefa Alexiadou is an expert and an authority on authentic Greek cuisine who has served on the board of the Centre for the Preservation of Traditional Greek Gastronomy. Simply and straightforwardly, "Vefa's Kitchen" is a 703-page compendium that can justifiably be considered as the 'bible' of Greek cuisine. Featured are more than 650 recipes for authentic Greek dishes ranging from Shellfish in Phyllo Parcels; Curly Endive and Wild Asparagus Salad; Lentils with Lamb and Onions; and Bell Peppers Stuffed with Beans; to Baked Sea Bass with Olives; Chicken with Pickled Lemon from Corfu; Wild Boar in Red Wine from Thrace; and Sesame Seed Honey Bars. Profusely illustrated with color photos of finished dishes, each showcased recipe is thoroughly 'kitchen cook friendly' in presentation with an ingredients list, step-by-step cooking instructions, estimated numbers of servings, preparation time and cooking time. An ideal addition to professional and community library ethnic cookbook collections, "Vefa's Kitchen" is an essential addition to personal and family cookbook collections for those who enjoy Greek cuisine and dishes suitable for every dining occasion from simply family meals to elegant gourmet-quality dining celebrations.

The Greek Larousse
What a wonderful entry into the Greek cookbook market. Vefa is the Julila Child/Betty Crocker of Greek cuisine. She and her daughter, Alexia, have created cookbooks that have become the legacy of Greek cooking and we are lucky to have their cookbooks translated. Vefa's Kitchen is, as other reviewers stated, absolutely beautiful, easy to read, enticing recipes, and a worthwhile addition to the library of any lover of Mediterranean cuisine. As a Greek American well-versed in Greek cuisine I can attest to the accuracy and authenticity of the recipes and am so glad to have this as a reference and inspiration. Bravo Vefa!