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Real Greek Food Hardcover – 19 Oct 2000

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Product details

  • Hardcover: 192 pages
  • Publisher: Pavilion Books; First Edition edition (19 Oct. 2000)
  • Language: English
  • ISBN-10: 1862054649
  • ISBN-13: 978-1862054646
  • Product Dimensions: 2.5 x 21.6 x 27.3 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 393,706 in Books (See Top 100 in Books)

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Product Description

Amazon Review

A glance at the index reveals this to be a book of Greek recipes without moussaka! Real Greek Food has a lot going for it already. The name derives from the restaurant The Real Greek opened in the fashionable East End of London (imagine being able to write such a phrase) in 1999 by Theodore Kyriakou to very considerable acclaim. Expert midwifery from food writer and journalist Charles Campion has effected a transfer of his cooking to the domestic realm with mouth-watering effect. This is Greek food of a type and quality very different from the usual dismal offerings of the dreaded moussaka, souvlakia, kleftiko and the rest. For one thing, Kyriakou is from Athens, not Cyprus, and seems to have been brought up with sophisticated culinary expectations: in his preface he pays tribute to his parents' devotion to "Greek gastronomy", not ordinarily a pairing of words easy to compute. Sample menus might include Belly Port with Leeks, Parchment-Wrapped Liver and Potted Chicken with Walnuts. Other unusual but delicious dishes are Pork and Quince Casserole, Crab Claws Stewed with Muscat Wine and Poached Rack of Lamb with Fennel. Desserts include Caramel and Hazelnut Tart and the intriguing, medieval-sounding, though obviously modern, Mustard Ice Creams, which tempers the hot tang of Dijon mustard with Greek honey. It all adds up to a very fine collection, smart and modern, recommended to anyone who feels there must be more to Greek cooking. --Robin Davidson

Review

Recreate those idyllic summer days spent in the Greek islands, dining under the stars with a warm sea breeze carrying the aromas of the local cuisine. Theodore Kyriakou, owner of the renowned London restaurant, The Real Greek, shares his family recipes, proving that Greek food is not just about kebabs. With dishes dating back to Ancient times, he demonstrates the enormous variety of tasty concoctions that have originated in this popular country. Reflecting the Greeks warmth and friendliness, the dishes inspire comfort and well-being: casseroles, pastries, roast meats and preserved fruits and vegetables. Lavishly illustrated with the photographs of Gus Filgate, it is a visual reminder of holidays past, enabling cooks to recreate the taste of Greece in their own home. - Lucy Watson --This text refers to an out of print or unavailable edition of this title.

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In the 5th century BC, while the British were donning woad and fighting among themselves, Archestratus was busily engaged in writing Gastronomia, one of the world's first cookbooks. Read the first page
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Most Helpful Customer Reviews

6 of 6 people found the following review helpful By Stan Papoulias on 2 Feb. 2004
Format: Paperback
Kyriakou and Campion's book follows the principles of The Real Greek restaurant: intense Greek flavours with a daring mix of ingredients which exceeds what most Westerners would associate with Greek cooking.
As an Athenian with Arcadian roots, I was impressed by the authenticity of the beautiful recipes included in this book. They all smell like home - yet differently! Like an Athenian's interpretation of regional recipes by way of Modern European, if you get my drift. While this is not a cookbook for the diet minded, everything feels lighter than you would expect and yet irresistibly rich at the same time. Cuttlefish with spinach and pine kernels is a well loved dish from my childhood, and this book proposes a cleaner version with a finer balance of aromas. My personal favourite, Peloponnesian green beans with new potatoes, packs a surprisingly zesty kick for such a humble dish and all because of the ingenious addition of mint into the rich red sauce - well, the use of small new potatoes instead of the rather bland floury variety we have in Greece did not hurt either! Most of the meat dishes are hearty without being too heavy and combinations of sweet and tart feature quite prominently. The real head turner have to be the Ismir meatballs which make my guests swoon without fail even though I usually cheat by using ready made swedish meatballs instead (sorry aunts but I don't have all day!)
I thoroughly recommend this book for those interested in Mediterranean flavours. It has been put together with a passion for the subject, and the lovingly photographed close ups of the dishes alone are worth the price.
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8 of 9 people found the following review helpful By A Customer on 16 Dec. 2001
Format: Hardcover
First off let me say that I think that the restaurant "The Real Greek" is superb. The food is wonderful and imaginative.
That takes us to the cookbook. I have tried a number of the recipes and have found some that are great & easy to prepare - the shallot and vegetable salad with thyme honey mustard dressing for example.
On the other hand - the recipes for some other dishes appear either to be 'wrong' or clearly not what is done in the actual restaurant - e.g. the pastitso - I cannot believe that you are really meant to use that much nutmeg.
In addition - some of the ingredients can be difficult to get.
So - I recommend you buy this book, but try things out before preparing for guests to avoid embarrasment.
Polli kalo fagito alla then eini efkalo.
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5 of 6 people found the following review helpful By Stan Papoulias on 2 Feb. 2004
Format: Hardcover
Kyriakou and Campion's book follows the principles of The Real Greek restaurant: intense Greek flavours with a daring mix of ingredients which exceeds what most Westerners would associate with Greek cooking.
As an Athenian with Arcadian roots, I was impressed by the authenticity of the beautiful recipes included in this book. They all smell like home - yet differently! Like an Athenian's interpretation of regional recipes by way of Modern European, if you get my drift. While this is not a cookbook for the diet minded, everything feels lighter than you would expect and yet irresistibly rich at the same time. Cuttlefish with spinach and pine kernels is a well loved dish from my childhood, and this book proposes a cleaner version with a finer balance of aromas. My personal favourite, Peloponnesian green beans with new potatoes, packs a surprisingly zesty kick for such a humble dish and all because of the ingenious addition of mint into the rich red sauce - well, the use of small new potatoes instead of the rather bland floury variety we have in Greece did not hurt either! Most of the meat dishes are hearty without being too heavy and combinations of sweet and tart feature quite prominently. The real head turner have to be the Ismir meatballs which make my guests swoon without fail even though I usually cheat by using ready made swedish meatballs instead (sorry aunts but I don't have all day!)
I thoroughly recommend this book for those interested in Mediterranean flavours. It has been put together with a passion for the subject, and the lovingly photographed close ups of the dishes alone are worth the price.
Read more ›
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 1 review
0 of 1 people found the following review helpful
Not what I was looking for. 27 Dec. 2012
By Lisa Lionheart - Published on Amazon.com
Format: Paperback Verified Purchase
I wanted photos and fun recipes. This was just a few recipes, few photos, blah. Nothing to write home about.
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