(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
Shrimp (Prawn) casserole with Vegetables from Thessaloniki
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.
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
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.