Product Description

This collection of Greek home-cooked dishes ranges from classics such as stuffed vine leaves, moussaka and halva, to more unusual dishes such as Christmas pork with figs, yogurt bread and preserved sour cherries. But it is not just food for the stomach, it's food for the soul as well. Meal times in Greece are steeped in tradition. Through myths, anecdotes and descriptions of the country, the author gives the reader a taste of how culture and religion have shaped the country's cuisine. All the recipes have been tested in a domestic kitchen.

Product Details

• Amazon Sales Rank: #99368 in Books
• Published on: 2008-07-15
• Original language: English
• Number of items: 1
• Binding: Paperback
• 192 pages

Sainsbury's Magazine
A wonderful book for anyone wanting to know more about the food and culture of Greece.

The Independent on Sunday
A magical and inspirational book.

About the Author
Theodore Kyriakou was born in Athens and lives in London. He had a Greek upbringing before moving to London to work as a chef. He is now the chef/proprietor of the award-winning The Real Greek restaurant and of the The Real Greek Souvlaki, and was previously head chef at Livebait. He is the author of Real Greek Food (2000) and Livebait Cookbook (1998). Charles Campion is the previous winner of the Glenfiddich Restaurant Writer of the Year for his work in the Evening Standard. He co-wrote Real Greek Food.

Customer Reviews

This book is rubbish
This book is rubbish if you want to learn anything other than Greek history of food and culture. It offers no pictures of the recipes, nor of presentation - instead showing pictures of old men smoking and the Virgin Mary. It appears to be designed for a Greek person who already has a great knowledge of Greek cooking. I see no point in the book recommending not to use British alternatives, without then explaining how to make the Greek version. I want my Money Back and will be asking. Otherwise, if you want a dust collector, I highly recommend.

Fantastic book for anybody who enjoys food!
Theodore Kyriakou's menus at The Real Greek and The Real Greek Souvlaki & Bar are inspired by dishes cooked in the homes of families in his Greek homeland; now he has taken this inspiration and, with co-writer Charles Campion, put it into his latest book.
On every page, recipes evoke the traditions of the Greek kitchen, warming the soul as well as the stomach. Dishes range from classics, such as dolmades and the sweet and sticky baklava, to the celebration lamb dishes prepared especially for Easter.

The style of dishes reflects the part of the country they hail from: simple fish dishes from the islands and more complex meat dishes from the cities.

Within the pages of this book, Theodore explores the varying influences that have shaped the all too often under-rated cuisine of Greece, and shares his passion and inspiration with us.