The Real Greek at Home by Theodore Kyriakou
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 - because meal times in Greece are steeped in tradition. Through myths, anecdotes and descriptions of the country, the author gives readers a taste of how culture and religion have shaped the country's cuisine. All the recipes have been tested in a domestic kitchen.
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.
| SKU | Unavailable |
| ISBN 13 | 9781840008517 |
| ISBN 10 | 1840008512 |
| Title | The Real Greek at Home |
| Author | Theodore Kyriakou |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Octopus Publishing Group |
| Year published | 2004-05-01 |
| Number of pages | 192 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |