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
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.