Food and Wine

Greece: The Cookbook


Price: $49.95
(as of Mar 19,2021 17:16:23 UTC – Details)


Greece: The Cookbook is the definitive work on the rich and fascinating cooking of modern Greece.

Greece: The Cookbook 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 dame of 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. Greece: The Cookbook is the definitive work on the rich and fascinating cooking of modern Greece.



From the Publisher

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Shrimp (Prawn) casserole with Vegetables from Thessaloniki

Serves 4

Preparation time 30 minutes

Cooking time 40 minutes

Peel the shrimp, leaving the heads intact, and devein. Heat the oil in a pan. Add the onions, garlic, and leek and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the tomatoes, tomato paste, celery, and bell peppers, season with salt and pepper, and pour in the hot water. Bring to a boil, cover, and simmer for about 30 minutes, until the vegetables are tender and the liquid has cooked down to the oil. Lay the shrimp on top, sprinkle with the parsley, season with salt and pepper, and cook for 8 minutes more. Serve hot.

Note: The word plaki usually refers to fish baked in the oven. Here the shrimp are combined with the usual vegetables, but cooked on the stove top (hob) instead.

Ingredients

2¼ lb (1 kg) shrimp (prawns)

2 onions, sliced – 4 garlic cloves, thinly sliced

14 oz (400 g) canned chopped tomatoes – 1 tablespoon tomato paste

2 celery stalks, sliced – 1 large leek, white part only,finely chopped

1 yellow and 1 green bell pepper, 1 Florina or other red bell pepper (seeded and cut into strips)

½ cup (120 ml / 4 fl oz) olive oil, salt and pepper

½ cup (120 ml / 4 fl oz) hot water

½ cup (25 g / 1 oz) finely chopped fresh parsley

Over 650 Authentic Greek Recipes

greece the cookbook, phaidon, greece, greek cuisine, vefa's kitchen

greece the cookbook, phaidon, greece, greek cuisine, vefa's kitchen

greece the cookbook, phaidon, greece, greek cuisine, vefa's kitchen

greece the cookbook, phaidon, greece, greek cuisine, vefa's kitchen

greece the cookbook, phaidon, greece, greek cuisine, vefa's kitchen

greece the cookbook, phaidon, greece, greek cuisine, vefa's kitchen

Soups and Salads

Starting with the basics and mezedes, browse through soups, salads, vegetable, rice and pasta dishes for something light.

Fish, Poultry and Meat

Individual chapters focus on regional specialties that use local fish, shellfish, poultry, pork, beef, lamb and game produce.

Bread, Cakes and Desserts

Bread, cookies, cakes and pastries are popular across Greece with local takes on national favorites.

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