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Orexi! : feasting at the modern Greek table / Theo A. Michaels.

By: Material type: TextTextPublisher: London, England : Ryland Peters & Small, 2019Description: 176 pages : colour illustrations ; 24 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781788790796
  • 1788790790
Subject(s): Genre/Form: Summary: Over 80 modern recipes inspired by the traditional cooking of Greece and Cyprus from MasterChef UK's Theo Michaels. Celebrate fresh vibrant ingredients and the joys of breaking bread in the sunshine.
Holdings
Item type Current library Collection Call number Status Date due Barcode Item holds
Non-Fiction Davis (Central) Library Non-Fiction Non-Fiction 641.59495 MIC Available T00815791
Total holds: 0

Enhanced descriptions from Syndetics:

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 stap≤ 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.

Over 80 modern recipes inspired by the traditional cooking of Greece and Cyprus from MasterChef UK's Theo Michaels. Celebrate fresh vibrant ingredients and the joys of breaking bread in the sunshine.

Reviews provided by Syndetics

Publishers Weekly Review

Michaels, a former contestant on MasterChef UK, debuts with an inspired collection packed with anecdotes and excellent recipes from Greece, with a focus on the food of Cyprus, where his family has roots. The fare is appropriately light and well-suited to sunny climes: a ceviche of sea bream includes cubes of watermelon; a wheat berry, quinoa, and pomegranate salad is inspired by kolifa, a dish usually served during Greek Orthodox memorial services. A chapter on fish and seafood includes grilled octopus served on a bed of lentils stained black with squid ink, as well as pretty packages of cod loin encased in pastry shreds. Clever ideas abound: vegetables are shaved into ribbons for a salad of zucchini, carrots, and asparagus; in a chapter on cooking with fire, disks of goat cheese are wrapped in pancetta and grilled. Desserts are equally evocative: baklava is flavored with espresso and a chocolate sauce, then smoked over wood chips in a nod to memories of "leathery-skinned old men playing backgammon in the street outside a café, dark bitter coffee perfuming the air and camouflaging the smoke from their cigarettes, and something sweet served on a tea saucer." This is a transporting book that beautifully blends flavor and memory. (Apr.) © Copyright PWxyz, LLC. All rights reserved.

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