Vefa's Kitchen Hardcover – 26 May 2009
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"Lovely and well written... Phaidon has produced the authoritative tome on Greek cookery."―The Bookseller
"Greek cookbook writer, TV presenter and chef Vefa Alexiadou has collected hundreds of recipes from all over Greece."―The Observer
"Bulges with traditional recipes collected from all over Greece."―The Daily Telegraph magazine
"Bound to become a contemporary classic... Will have you whipping up moussaka in no time. Thomas Cook magazine
"The book's a stunner, beautifully designed, and should give hours of pleasure of page-flicking joy and cooking pleasure to anyone who appreciates real Greek food."―Time Out
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The Bible of authentic Greek cooking by Vefa Alexiadou, the leading authority on Greek cuisineSee all Product description
Top customer reviews
This is an excellent overview of Greek cuisine from Greece (as opposed to including an exhaustive selection of recipes from Cyprus and Constantinople). Vefa Alexiadou is to Greek cuisine what Delia Smith is to English. There is some good explanation of the different regions and islands. Chapters include:
basic recipes/sauces; mezedes (appetisers); soups; salads (though not all specifically Greek); vegetables; pulses and rice; pasta; fish; shellfish; poultry; pork; beef; lamb; game; pies; bread; biscuits; cakes; syrup pastries (eg baklava); and sweets and preserves.
There is even a chapter including recipes from famous modern Greek chefs.
The book runs to about 700 pages and does contain hundreds of traditional recipes. There are usually four recipes on a page. Even so, inevitably some will be missed out. The recipes included are authentic and workable.
A useful book for those interested in Mediterranean and Greek cooking.
Also consider: Tessa Kiros, "Food from Many Greek Kitchens."
Elias Mamalakis (website with recipes). Aglaia Kremezi, "The Foods of Greece."
There is also some very interesting reading on the regional Greek food and recipes.
However not being familiar with all of the recipes and ingredients used I often find myself with something very tasty, but the lack of pictures with a lot of recipes means I am not sure if what I have is as it should be.
Overall though an excellent read and guide that I would recommend.
Despite its size and weight, it's practical for use in the kitchen from the point of view of being hardback, so can lie open flat, and has three ribbon bookmarks included. It also looks like it will endure years of regular use. On the other hand, and it's perhaps only to be expected, as a result of cramming in so many recipes the presentation results in a lack of useability from lack of readability. Instructions are crammed into a single paragraph rather than distinct paragraphs or numbered steps, which doesn't lend itself to easily referring back to the next step as you are cooking.
Undoubtedly the most comprehensive (but not fully so) book on the market for Greek cuisine by a long way, but if starting out on Greek or Mediterranean cuisine you may want to consider whether you'd be better off getting a smaller book with fewer recipes but with greater useability.
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