In this book, Theodore Kyriakou embarks on a gastronomic voyage around the Greek islands, capturing the intensity of the experience that interweaves sea and sky - simple living and unchanged traditions. Island food reflects the seasons and the remarkable differences between the islands, each with their own staple foods and local delicacies. The chapters follow the course of the day and the rhythm of island life, from breakfast through Spring tides and seasonal vegetables to dinner under the firmament. Dishes range from a breakfast of Warm Bread with Feta Cheese and Preserved Cherries taken on a sunlit veranda to a Casserole of Artichokes, Peas and Carrots, and Lobster on the Barbecue. Sandy beaches, the shade of a beach tavern, idyllic sunsets and the Greek night sky, mingle with the flavour of aromatic honey pies, the taste of strong grappa and delicious meat that melts in the mouth - all combine to make a unique book.
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"Founder of the restaurant chain The Real Greek, Kyriakou creates simple, inventive dishes as he sails around the Aegean. Using local produce and store cupboard ingredients, he provides traditional recipes that evoke the character of the islands." -- Waitrose Food Illustrated, 1st August 2008
"Greeks owe Theodore Kyriakou a medal. For decades, greek food in Britain has meant pink taramsalata, dodgy kebabs and plate smashing. But Athens born Kyriakou, through his London restaurant The Real Greek, has shown that Greek food can be fresh and vibrant, not oily and third rate." -- The Daily Telegraph, 14th June 2008
"If you're having a holiday in Greece this summer, this will get you in the mood. With chapter titles like 'Dinner Time Under The Night Firmament' and sunny photographs, this book is as much about atmosphere and Theodore's delicious recipes." -- BBC Good Food Magazine, 1st July 2008
"With mouthwatering photography that evokes the histories, traditions & local dishes of the greek islands, this book perfectly captures the pleasures of Greek food, from the first coffee of the day to evening feasts of fresh fish under the stars."
-- BBC Homes & Antiques, 1st June 2008
"Greeks owe Theodore Kyriakou a medal. For decades, greek food in Britain has meant pink taramsalata, dodgy kebabs and plate smashing. But Athens born Kyriakou, through his London restaurant The Real Greek, has shown that Greek food can be fresh and vibrant, not oily and third rate." -- The Daily Telegraph, 14th June 2008
"If you're having a holiday in Greece this summer, this will get you in the mood. With chapter titles like 'Dinner Time Under The Night Firmament' and sunny photographs, this book is as much about atmosphere and Theodore's delicious recipes." -- BBC Good Food Magazine, 1st July 2008
"With mouthwatering photography that evokes the histories, traditions & local dishes of the greek islands, this book perfectly captures the pleasures of Greek food, from the first coffee of the day to evening feasts of fresh fish under the stars."
-- BBC Homes & Antiques, 1st June 2008
About the Author
Theodore Kyriakou was born in Athens and now lives in London. He co-founded and was head chef at the Livebait restaurant in South London. Theodore opened a new restaurant The Real Greek in Hoxton Market, serving authentic Greek cuisine and wines. The Real Greek has won numerous awards including the innovative menu at the Fooding Awards in Paris, 2001. He was the co-author of his first book Livebait and co-wrote Real Greek Food with Charles Campion, which has received critical acclaim from Fay Maschler and Mathew Norman. His latest book, The Real Greek at Home, also co-written with Charles Campion, was published in 2004.
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Customer Reviews
Most Helpful Customer Reviews
10 of 10 people found the following review helpful
By Cole Thornton
TOP 1000 REVIEWER
Format:Hardcover|Amazon Verified Purchase
I collect books on Greek food with some enthusiasm - particularly the food of the islands. So was looking forward to this. But I found it a great disappointment.
If you like lots and lots of pictures - of food, boats, bottles being emptied, blenders etc then you will enjoy it more. I wanted most of that space and expense to be committed to recipes. Kyriakou's personal narrative didn't add much for me. All feels like a bit of an ego trip sadly.
There are some good recipes but not enough for the money. But if you buy for the pictures as much as the recipes then this may be for you. I will stick with Rosemary Barron, Rena Salaman, Diane Kochilas etc
If you like lots and lots of pictures - of food, boats, bottles being emptied, blenders etc then you will enjoy it more. I wanted most of that space and expense to be committed to recipes. Kyriakou's personal narrative didn't add much for me. All feels like a bit of an ego trip sadly.
There are some good recipes but not enough for the money. But if you buy for the pictures as much as the recipes then this may be for you. I will stick with Rosemary Barron, Rena Salaman, Diane Kochilas etc
3 of 4 people found the following review helpful
By C. Elliott
Format:Hardcover
I bought this as I love cookbooks from different regions and Greek food is not one I have bought before. In fact, I have many stuck to Indian, Italian and Spanish, which are my favs.
However, I am really pleased I branched out into this one as it is beautiful and full of fantastic recipes. There are all the traditional recipes you would expect, plus much more. The photos are clearly all shot in Greece and make me want to go on holiday there immediately.
I am not sure the cover does this justice to the insides but then Greek food is not notorious for being that appetising! But it certainly is delicious.
However, I am really pleased I branched out into this one as it is beautiful and full of fantastic recipes. There are all the traditional recipes you would expect, plus much more. The photos are clearly all shot in Greece and make me want to go on holiday there immediately.
I am not sure the cover does this justice to the insides but then Greek food is not notorious for being that appetising! But it certainly is delicious.
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