To the current genration, Greek food is the food of the packaged holiday - chips and kebabs, or the local taverna, while to those who have stayed at home it tends to be the food of their local 'Greek' restaurant, which is almost inevitably churning out a succession of identikit Cypriot dishes. Whatever happened to real Greek food? Real Greek cuisine is the cuisine of the family not of the restaurant. It is a cuisine laden with flavour, one that relies on fresh produce, and one that is rooted in its own tradition. It is also seriously delicious, and surprisingly healthy - real Greek food revolves around olive oil, vegetables, yoghurt, honey, fresh fish, wine - providing all the benefits of the Mediterranean diet and more. Real Greek Food features over 100 easy to follow recipes which don't call for expensive ingredients or obscure techniques. Innovative dishes by acclaimed chef, Theodore Kyriakou include, fava (a light, puree of yellow split peas) or arnaki me maratho - rack of lamb poached in a clear broth with fennel: and kaltzounia me mizithra - small tartlets made with cottage cheese and saffron.
This book is certain to surprise, and guaranteed to delight all lovers of Greece and its islands.
Rezensionen / Stimmen
Recreate those idyllic summer days spent in the Greek islands, dining under the stars with a warm sea breeze carrying the aromas of the local cuisine. Theodore Kyriakou, owner of the renowned London restaurant, The Real Greek, shares his family recipes, proving that Greek food is not just about kebabs. With dishes dating back to Ancient times, he demonstrates the enormous variety of tasty concoctions that have originated in this popular country. Reflecting the Greeks warmth and friendliness, the dishes inspire comfort and well-being: casseroles, pastries, roast meats and preserved fruits and vegetables. Lavishly illustrated with the photographs of Gus Filgate, it is a visual reminder of holidays past, enabling cooks to recreate the taste of Greece in their own home. - Lucy Watson
Sprache
Verlagsort
Verlagsgruppe
Illustrationen
illustrations, (some colour ) index
Maße
Höhe: 270 mm
Breite: 215 mm
Dicke: 19 mm
Gewicht
ISBN-13
978-1-86205-625-1 (9781862056251)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Theodore Kyriakou was born in Athens, and has lived in London for the past nine years, during which time he co-founded and was head chef at the original Livebait restaurant in South London. He then went on to set up a second Livebait restaurant in London's Covent Garden. A year later Theodore left the company to open a new restaurant - called The Real Greek - it is probably the only restaurant in Britain which serves authentic and genuine Greek cuisine, and showcases the sensational new Greek wines. Charles Champion won the 1997 Glenfiddich Restaurant Writer of the Year award for his weekly food and restaurant columns in the London Evening Standard magazine. He also writes and edits a Guide to London Restaurants which is published by Rough Guides, and contributes to a number of other newspapers and magazines ranging from Bon Appetit in America to the Daily Mail and House & Garden in the UK. He has appeared on a variety of television and radio programmes.
Mezedes; fagakia; main dishes; salads; cheese and bakery; desserts; etceteras; the Greek store cupboard.
