Vefa's kitchen = Ē koyzina tēs Vephas / by Vefa Alexiadou.

ISBN:

9780714849294

Titre:

Auteur:

Alexiadou, Vepha, author.

Auteur personnel:

Alexiadou, Vepha, author.

Informations de publication:

New York : Phaidon, 2009.

Description physique:

704 pages : colour illustrations ; 28 cm.

Note générale:

Includes index.

Donated by Graham Dodgshun.

Contenu:

Basic recipes and sauces -- Mezedes -- Soups -- Salads -- Vegetables -- Legumes (pulses) and rice -- Pasta -- Fish -- Shellfish (seafood) -- Poultry -- Pork -- Beef, veal, and ground (minced) meat -- Lamb -- Game -- Pies -- Bread -- Cookies (biscuits) -- Cakes -- Syrup pastries -- Candies (sweets) and preserves -- Menus from celebrated Greek chefs.

Terme sujet:

Cooking, Greek.

Format:

Caractères normaux

Date de publication:

2009

WAIT_PUBINFO:

New York : Phaidon, 2009.

New York ;

London :

Phaidon,

2009.

Disponible:*

Numéro de rayon	Type de documentation	Copier	Emplacement en rayon	Statut
641.59495 ALE	Book	1	Standard shelving location	Recherche en cours... Inconnu

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Résumé

Vefa's Kitchen is the first truly comprehensive bible of Greek food in English. Rapidly increasing in popularity, Greek food is simple to prepare, healthy and delicious, and, more than most other cuisines, bears all the hallmarks of the rich cultural history of the land and sea from which it is drawn. It is the original Mediterranean cuisine, where olive oil, bread, wine, figs, grapes and cheese have been staples since the beginnings of Western civilization.

With hundreds of simple recipes by Vefa Alexiadou, the authoritative grand dameof Greek cookery, the book also includes information on regional specialities, local ingredients and the religious and historical significance of the dishes, and is illustrated with 230 colour photographs.

Vefa's Kitchen is the definitive work on the rich and fascinating cooking of modern Greece.

Notes de l'auteur

Vefa Alexiadou is the leading authority on Greek cookery. A bestselling author of thirteen 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.

Critiques (2)

Critique du 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, Alexiadou's 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 Greece's 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. Alexiadou's aim is to provide a wide assortment of authentically Greek dishes, bringing the country to life through the recipes' varied ingredients rather than through prose. Some of the ingredients, like colocasia, or sheep's 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) (c) Copyright PWxyz, LLC. All rights reserved

Critique du Library Journal

Alexiadou is a cooking teacher and the author of 13 other cookbooks that have sold more than five million copies in Greece. Her new book is the third in the Phaidon series, which includes Simone and Ines Ortega's 1080 Recipes. She presents more than 650 recipes, both classics and regional specialties from all over Greece. It's too bad that few of the recipes have headnotes, since more background would have been helpful. Nevertheless, interested cooks will want. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.