Vefa's Kitchen brings the culinary glories that were Greece into the present tense, and into the home kitchens of those outside of Greece. Author Vefa Alexiadou states that the book "contains just a hint of the timeless fragrance, flavor and beauty of Greece," but we found it to be rich, comprehensive, and above all, delicious. Vefa has dedicated the book "to the citizens of the world," and we citizens are waiting with open arms to learn more of this classically Mediterranean cuisine. Vefa has covered the wide variety of foods that exist in Greek cooking, from the Greek islands (Ionian, North Aegean, Cyclades, Dodecanese, the glorious Crete and Cyrpus) to its highest peaks, to Thessaloniki, the gastronomic center of Greece. Introducing the areas, she emphasizes that whatever variations the local topography offers, all Greeks are dedicated to the use of olive oil, fruit and vegetables, grains and seafood. The health benefits are well-documented, and Vefa is giving us the taste benefits of this delicious food, still not fully explored.
The book opens with a chapter on basic recipes in which you find classic recipes that range from phyllo dough to stocks, salted black olives, a Honey-Mustard Sauce, Egg-Lemon Cream Sauce, Yogurt-Garlic Sauce, Tahini and many more. With these fundamentals established, she moves on to Mezedes, the small appetizers beloved of the Greeks, and recently beloved of those who want to taste without overeating. Here you will find recipes suitable for either summer or winter. Among the extensive list are Rice-Stuffed Grape Leaves, Fried Eggplants and Zucchini, several octopus recipes, Marinated Olives, Cheese-Stuffed Artichokes, Fried Cheese Balls from Crete, an Easter Omelet from Lesvos, lush with mint, dill, cheese and the surprise of lettuce. Of course there are seafoods, from Wine-Steamed Mussels from Myknos to Shellfish in Filo Parcels to Shrimp (Prawn) Sganaki, a cheese-flavored dish with parsley, white wine, oregano and feta cheese.
There are more than 700 mouthwatering, simple and healthy recipes, 300 of them without meat or fish. One more delicious than the next, there are recipes for soups and salads, vegetables, legumes and rice, pasta, fish, shellfish, poultry, pork, beef, veal and ground meat, lamb game, pies bread, cookies and cakes. Vefa has added sections unique to Greece for syrup pastries and for candies and preserves. In addition there is a section containing menus from celebrated Greek chefs. Each section has an introduction that relates a little history, a little of the customs of eating each course, as well as general instructions. Working with the recipes, the luscious Greek cuisine opens even to the uninitiated. With the addition of photography of both landscape and food, the reader will feel at home with Greek cooking. This is a book to celebrate for it fully opens a cuisine that is both healthy and delicious. Discover the culinary glories that ARE Greece.
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