Real Greek Food

by Charles Campion (Author), Gus Filgate (Photographer), Theodore Kyriakou (Author), Charles Campion (Author), Gus Filgate (Photographer)

• Used

  Paperback
  2002

  $4.33

  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.

• Used

  Hardcover
  2000

  $3.25

  This is the first book to present a picture of a new kind of Greek food: one that has its roots in tradition, but is also thoroughly modern.