Theodore Kyriakou's menus at The Real Greek and The Real Greek Souvlaki & Bar are inspired by dishes cooked in the homes of families in his Greek homeland; now he has taken this inspiration and, with co-writer Charles Campion, put it into his latest book.
On every page, recipes evoke the traditions of the Greek kitchen, warming the soul as well as the stomach. Dishes range from classics, such as dolmades and the sweet and sticky baklava, to the celebration lamb dishes prepared especially for Easter.
The style of dishes reflects the part of the country they hail from: simple fish dishes from the islands and more complex meat dishes from the cities.
Within the pages of this book, Theodore explores the varying influences that have shaped the all too often under-rated cuisine of Greece, and shares his passion and inspiration with us.
Hardover, In English
192 pages