Orexi!: Feasting at the modern Greek table - Couverture rigide

Michaels, Theo A.

Couverture rigide

ISBN 10 : 1788790790 ISBN 13 : 9781788790796

Editeur : Ryland Peters & Small, 2019

Synopsis

A collection of over 80 classic and modern recipes from chef Theo Michaels; paying homage to his heritage whilst championing new modern dishes inspired by the flavors of Greece and Cyprus.

Kali orexi is the Greek equivalent of bon appétit and this enticing book will certainly whet your appetite! Organized in chapters entitled Meze, Sea, Land, Sun and Fire, Theo's recipes evoke a sense of connection to nature, seasonality, abundance, and sociable eating. Fresh ingredients sing from the plate, from juicy watermelon and glossy kalamata olives, to fragrant oregano-roasted lamb and delicate vine-leaf-baked sea bass. Meze features mouth-watering small plates for sharing from whipped dips to meatballs. The sea is woven into Greek culture and seafood is a staple; enjoy the freshest fish and shellfish dishes, cooked simply and served with a squeeze of lemon juice. Meat is a huge part of the Greek diet—rabbit, goat, chicken, and lamb are mainstays with pork enjoyed at celebrations. Cooking it over charcoal is a way of life... The Cypriots use a large rotisserie famous for its souvla (long skewer), while mainland Greece make souvlaki and both grilled and oven-roasted dishes are included here. Greek yogurt, along with artisan cheeses (feta, halloumi etc.) can be eaten hot (saganaki) or shaved into vibrant salads and the tradition of "horta" means there are also plenty of vegetable dishes to enjoy. Finally, Greek desserts are often just a sweet note to savor with a bitter black coffee or you may prefer a Greek-inspired cocktail such as an Ouzo Sour.

A propos du livre

À propos de l'auteur

Theo Michaels was born in London to a large Greek Cypriot family. Making the semi-finals of BBC TV's MasterChef in 2014 spurred him into giving up corporate life to become a chef for Elsewhere Events, creating imaginative pop-up dining experiences globally. He spent 4 years living in New Jersey as a child, returning later to live in Princeton and to date he has visited 35 of the States! Theo is based in the UK.

À propos de la quatrième de couverture

Kali orexi is the Greek equivalent of bon appétit and this enticing book will certainly whet your appetite! Organized in chapters entitled Meze, Sea, Land, Sun and Fire, Theo's recipes evoke a sense of connection to nature, seasonality, abundance and sociable eating. Fresh ingredients sing from the plate, from juicy watermelon and glossy kalamata olives, to fragrant oregano-roasted lamb and delicate vine-leaf-baked sea bass. Meze features mouth-watering small plates for sharing from whipped dips to meatballs. The sea is woven into Greek culture and seafood is a staple; enjoy the freshest fish and shellfish cooked simply and served with a squeeze of lemon juice. Meat is a huge part of the Greek diet – rabbit, goat, chicken, lamb are the mainstay with pork enjoyed at Easter celebrations. Cooking over charcoal is part of daily life. The Cypriots use a large rotisserie famous for its souvla (long skewer), while mainland Greece make souvlaki and both BBQ and oven-roasted dishes are included here. Greek yogurt, along with artisan cheeses (feta, halloumi etc.) can be eaten hot (saganaki) or shaved into vibrant salads and the traditions of 'horta' means there are plenty of vegetable dishes to enjoy. Finally, Greek desserts are often just a sweet note to savour with a bitter black coffee or you may prefer a Greek-inspired cocktail such as an Ouzo Sour.

Détails de l'édition

• Éditeur: Ryland Peters & Small
• Date d'édition: 2019
• Langue: anglais
• ISBN 10: 1788790790
• ISBN 13: 9781788790796
• Reliure: Relié
• Nombre de pages: 176
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible