Greek Cookery from the Hellenic Heart

Greek Cookery from the Hellenic Heart

Hardback

By (author) George Calombaris

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  • Publisher: NEW HOLLAND PUBLISHERS
  • Format: Hardback | 296 pages
  • Dimensions: 236mm x 274mm x 38mm | 1,642g
  • Publication date: 10 May 2010
  • Publication City/Country: Frenchs Forest, NSW
  • ISBN 10: 1741108594
  • ISBN 13: 9781741108590
  • Illustrations note: black & white illustrations, colour illustrations
  • Sales rank: 29,432

Product description

Welcome to the Hellenic Heart. The Greek taverna is a place for quiet reflection and spirited discussion; a place for love or war; a place to feed the belly and the spirit. The taverna is the kitchen table of village or the street-a place for family and friends to gather; a watering hole, a debating hall, a gambling den and a cafe rolled into one. George Calombaris Hellenic Republic restaurant captures that mood and combines it with a menu that champions the full breadth and myriad influences on peasant cuisine across the islands, territories and regions we call Greece. Here you'll find the fingerprints of Phoenicians, Florentines, Cypriots, Macedonians, Byzantines, Cretans, and Spartans. You will greet your favourites and will fall in love with new friends. From breakfast rich in yoghurt and Cypriot sausage, move onto plates of Tzatziki and Peppered figs. Taste the slow cooked pork, moussaka and wash down the saganaki with crisp white wine. Then sit down with the Calombaris family and taste his Mum's fabulous authentic recipes that she has handed down through the generations. From Cypriot pies, meat balls and hummus to the tender Afelia that is braised pork and coriander and the fabulous Kolokassi with pork and taro.

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Author information

George Calombaris is the award-winning Executive Chef and Director of the Hellenic Republic and The Press Club Restaurant. George's cuisine has seen him become a much talked about chef in the international cooking circuit. He has appeared on several television programs, including Ready Steady Cook and Master Chef. He was voted Chef of the Year in 2008 and has been regarded as one to the top 40 chefs of influence in the world. The Press Club has been awarded two prestigious chef hats, Best New Restaurant in Victoria and was nominated for Best New Restaurant in Australia.