Additional information
by Katerina Whitley (Author), Jasmin Hejazi (Other)
Kefi, loosely translated, is the Greek sense of joy, and is often found around the dinner table during large and boisterous family meals of Spanakopita, Keftedes (Greek meatballs), and much, much more. Largely considered a bit of a mystery to Americans, Greek cooking is far more expansive than simply prepping up a few gyro sandwiches and Greek salads. There is an earthiness about Greek cooking, an amalgam of many historic influences. Lighter than southern Italian, much less pretentious than French, much more refined than Middle Eastern, Greek cuisine at its best is aromatic, tasty, and satisfying.
Around a Greek Table explores the intricacies of Greek cooking and makes these once-mysterious recipes both understandable and possible. The book also delves deep into stories of Greek life and kefi around the dinner table. The 100 recipes are organized around the Eastern Church's yearly seasons, each explored in one of eight chapters, with historical and personal essays exploring the ancient stories that are told around Greek tables in the honored tradition of combining myths with food.
Back Jacket
A culinary exploration of Greece Kefi, loosely translated, is the Greek sense of joy and is often found around the dinner table during large and boisterous family meals of spanakopita, keftedes (Greek meatballs), and much, much more. Largely considered a bit of a mystery to Americans, Greek cooking is far more expansive than simply prepping up a few gyro sandwiches and Greek salads. There is an earthiness about Greek cooking, an amalgam of many historic influences. Lighter than southern Italian, much less pretentious than French, much more refined than Middle Eastern, Greek cuisine at its best is aromatic, tasty, and satisfying. Around a Greek Table explores the intricacies of Greek cooking and makes these once-mysterious recipes both understandable and possible. It also delves deep into stories of Greek life and kefi around the dinner table. The 100 recipes--from Oven-baked Lamb with Potatoes to Zucchini Fritters to Triple Moussaka and more--are organized around the Eastern Church's yearly seasons, each interpreted in one of eight chapters, with historical and personal essays exploring the ancient stories that are told around Greek tables in the honored tradition of combining myths with food.
Author Biography
Katerina Katsarka Whitley is a native Greek who never lost her connections to her native land, a mother and grandmother, a teacher, a public speaker and dramatist, a writer, a passionate cook, and a cooking instructor. Her freelance writing on Greek culture, food, and travel has appeared in the News and Observer (Raleigh, NC), The Catholic Middle East, Witness, and other religious journals, and in The Christian Science Monitor, where she also contributed literary essays. In addition to this, she taught at the Appalachian State University. Katerina is also deeply rooted in her religious community, having worked for over a decade with the Episcopal Church of New York, where she wrote speeches and sermons for the bishops and priests of that community. Today, she travels the country as a regular speaker at numerous Episcopal Churches.
