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The Real Greek at Home

Theodore Kyriakou

Charles Campion

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.
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  • Classification : Cookery, Food & Drink
  • Pub Date : MAR 12, 2009
  • Imprint : Mitchell Beazley
  • Page Extent : 192
  • Binding : PB
  • ISBN : 9781845334512
  • Price : INR 799
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Theodore Kyriakou

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).

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Charles Campion

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.

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