I have tentatively decided to work my way through Vefa Alexiadou's monumental Vefa's Kitchen, the epic Greek cookbook recently published by Phaidon Press.
I recently acquired this and have already made a few of the recipes.
How many times can I use the word recently in one blog post? ARE YOU NOT ENTERTAINED?!
Now, a few caveats. Number one, I don't cook every day, so this isn't going to be some hardcore Julie/Julia thingy where I'm up to my elbows in duck fat every night. Number two, I won't be up to my elbows in duck fat EVER because I'm a vegetarian. For this reason, I can't make every recipe in this book. However, I'm going to do my best to make all of the vegetarian recipes, and perhaps to modify some of the omnivorous ones to suit my tastes.
Now, a few caveats. Number one, I don't cook every day, so this isn't going to be some hardcore Julie/Julia thingy where I'm up to my elbows in duck fat every night. Number two, I won't be up to my elbows in duck fat EVER because I'm a vegetarian. For this reason, I can't make every recipe in this book. However, I'm going to do my best to make all of the vegetarian recipes, and perhaps to modify some of the omnivorous ones to suit my tastes.
I've picked this book for numerous reasons. Besides the fact that it's a beautifully-produced volume and the recipes I've already made have turned out well, the Mediterranean diet is well-known as one of the world's healthiest. As a person who's recently lost over 90 pounds, this is, of course, important.
So, onward and upward!
Tomorrow: Marzipan Pear Petit-fours.
Posts
No comments:
Post a Comment