- Aegean
ISBN: 9780857838070
Publication date: 01/07/2020
'This book is so much more than a cookbook, it's a love song to a very special place and we are lucky to have the brilliant Marianna as our guide.' Itamar Srulovich, co-founder of Honey & Co.
Marianna Leivaditaki is a natural storyteller. She grew up in Chania, on the Greek island of Crete, and spent her childhood helping out in the family-run taverna. After school, she carried around her blue notebook, writing down
all the recipes she would like to cook, helped by the Greek grannies' kitchen wisdom. Marianna's love for the food of her heritage flows off every page, but she also has a contemporary take on it. As head chef of Morito in Hackney, she has championed high-quality ingredients, presenting them in simple, stunning sharing plates, and has been critically acclaimed for doing so.
These inspirational recipes derive from the SEA, the LAND and the MOUNTAINS. We all know the health benefits of a Mediterranean diet, rich in olive oil, fresh vegetables and fruit, nuts, fish and whole grains, as well as the importance
of how you eat and appreciate your food. Marianna offers achievable, yet delicious dishes celebrating seasonal, fresh food that you can take time to enjoy with friends and family.
Pages: 224
Dimension: 262mm X 202mm
Author: LEIVADITAKI, MARIANNAPrice: $45.00 - Beneath the Fig Leaves
ISBN: 9781925972665
Publication date: 01/04/2020
In 1955, in a village in Greece that was marred by war and poverty, Giannoula and Fotios Panagiotopoulos dreamed of providing a better life for their children. Australia, it was rumoured, was a land of opportunity where hard work brought reward. Leaving behind family and friends, they set off to make a new home on the other side of the world. Half a lifetime later, under the shade of a fig tree and in the dappled Melbourne sunlight, Giannoula regales her youngest daughter, Olympia, with stories of her homeland and journey. An evocative exploration of the ties that bind, BENEATH THE FIG LEAVES weaves an irresistible tapestry of family, food and history to stir the heart and senses.
Pages: 106
Author: PANAGIOTOPOULOS, OLYMPIAPrice: $32.99 - Bread and Oil Majorcan Cultures Last Stand
ISBN: 9781909166165
Publication date: 01/10/2013
Coarse bread rubbed with tomato or garlic and then bathed in olive oil, is common to all the Mediterranean cultures. On the island of Majorca, it is known as pa amb oli, bread and oil.
Author: GRAVES, THOMASPrice: $19.99 - Coastline
ISBN: 9781922351104
Publication date: 01/03/2021
The perfect pesto. The best bouillabaisse. The purest paella. A river of gold flows through western Italy, southern France and eastern Spain. It's the olive oil that links three great cuisines, along with a love of garlic, anchovies, peppers, fresh herbs and seasonal vegetables. In stories and recipes, and beautiful location photography, Coastline explores the legacy of the ancient Greeks, the Romans, the Arabs and the Vikings, who left the gift of a 'cuisine of the sun', flavoured with generosity and conviviality.
Pages: 288
Dimension: 250mm X 190mm
Author: GALLETTO, LUCIOPrice: $49.99 - Corsica The Recipes
ISBN: 9781925418521
Publication date: 01/10/2017
A sumptuous book exploring the incredible food of France’s sunny island of Corsica.
This beautifully photographed book celebrates all that is Corsican—the people, the geography and, most importantly, the food. And with around eighty incredible Corsican recipes designed to be prepared in the home kitchen, you’ll be transported to the island in no time.
Relatively unexplored by visitors from outside Europe (although it attracts an estimated three million from France annually), Corsica is a Mediterranean island steeped in a rich food culture. With incredible geography—from the mountains to the plains and the stunning coastline—Corsica has long been a well-loved idyll for those in the know. It is also home to a unique cuisine—blending the best of French and Italian food—that respects its homegrown produce: citrus fruits, grapes, chestnuts, cheese, herbs, fish, seafood, and charcuterie.
But Corsica is more than a collection of recipes, as the book also brings together portraits of those who live and work there, and those instrumental in maintaining Corsica’s rich food culture.
Pages: 320
Dimension: 300mm X 200mm
Author: STROMBONI, NICOLASPrice: $59.99 - Cuisine Nicoise
ISBN: 9781910690161
Publication date: 01/04/2016
Nice may conjure up the very essence of sophisticated chic The Promenade des Anglais, the Hotel Negresco and the casinos but its culinary traditions are all about simplicity, perhaps best expressed by an old Nicoise saying: fish are born in water and die in oil . Niçoise cuisine is the food of the Mediterranean. It is not only a delight to the palate, but is known to have many health benefits. Its recipes are in tune with the natural cycle of the year using in-season fruits, herbs and vegetables, as well as plenty of fish. But the majority of the recipes are merely guides unless you are baking offering a relaxed flexibility with ingredients and seasonings suited to cooks of all levels of experience. The Niçoise pantry is stocked with the best quality extra virgin olive oil, sea salt, fresh garlic and pots of aromatic herbs such as rosemary, thyme, and basil. This, Jacques Médecin s legendary book, first published in 1972 and now reissued for the first time in hardback offers an infectiously enthusiastic guide to the cookery of his city. As well as explaining how to make genuine salade niçoise (that most betrayed of Niçois dishes) he lures the reader into the wonderful enticing world of tians, panisses, socca, and ganses. While not everyone will be able to dine alfresco under an olive tree, the way they do in Nice, this classic cookbook will at least allow you to recreate the city s best-loved dishes.
Pages: 236
Dimension: 198mm X 129mm
Author: MEDECIN, JACQUESPrice: $39.99 - Essential Mediterranean
ISBN: 9781742660905
Publication date: 01/06/2011
Published in more than 20 languages, the hugely successful Essential series has now been revised with stunning new contemporary design and photography. Still an indispensable reference library for enthusiastic beginners and advanced cooks, it provides a comprehensive, hard-working guide to cooking techniques, expert tips and hundreds of timeless recipes. Essential Mediterranean takes you on a journey through the food-loving countries of Greece, Italy, France, Turkey, Spain, North Africa and the Middle East with a collection of reliable and authentic recipes. Supported by step-by-step photography and detailed information on ingredients and cooking techniques, including tapas, meze and pizza, this book is the ultimate guide to the food of the Mediterranean.
Pages: 256
Dimension: 270mm X 215mm
Author: MISCPrice: $29.99 - Flavours of Greece
ISBN: 9781911667124
Publication date: 28/08/2021
Rosemary Barron's Flavours of Greece was first published in 1991 and has never gone out of print. It is
now generally regarded as the most authentic and authoritative collection of Greek recipes. It was chosen
as an Editor's Choice in The New York Times in the year of its publication and it is the only recipe book
listed in The Rough Guide to Greece and The Rough Guide to the Greek Islands.
In this celebration of Greek food Rosemary provides over 250 regional and national specialities, from the
olives, feta and seafood of mezes, to delicate lemon broths to hearty bean soups, grilled meats and fish,
baked vegetables and pilafs to the fragrant, gooey honey pastries. Greek cooking offers seasonal food
perfect for informal eating with family, friends and entertaining.
First published in 1991, this book has never gone out of print. This is a celebration of Greek food regarded
as the most authentic and authoritative collection of recipes. It was chosen as an Editor's Choice in The
New York Times in the year of its publication.
AUTHOR:
In the 80's, Rosemary owned a cooking school based in a 450 year-old village house on the island of
Crete. This was the first of its kind in Greece, and described by Vogue magazine in 1982 as 'one of the
best cooking schools in Europe'. Her recent courses on Santorini, exploring the foods and flavors of Greek
antiquity, have been described by Conde Nast Traveller as 'one of the top ten cookery courses in Europe'.
For nearly three decades, Rosemary has organized programs and presented lectures and workshops on
culinary matters to a wide variety of audiences. A former President of the International Association of
Culinary Professionals, she is currently working with NGOs on the development of food tourism in
Romania. She is co-founder of Oxford Gastronomica: The Centre for Food, Drink, and Culture at Oxford
Brookes University.
Pages: 386
Dimension: 246mm X 185mm
Author: BARRON, ROSEMARYPrice: $52.99 - Forest Feast Mediterranean Simple Vegetarian Recipes Inspired by My Travels
ISBN: 9781419738128
Publication date: 01/09/2019
Erin Gleeson, New York Times bestselling author, returns with a gorgeously illustrated cookbook that will transport you to the Mediterranean coast
For years, Forest Feast readers have been transported to Erin Gleeson’s picturesque cabin in the woods through her stunning photography of magical gatherings and vibrant vegetarian cooking. Now, Gleeson transports readers to Europe, with recipes inspired by her exploration of the cultures and cuisines of France, Portugal, Spain, and Italy during an extended family trip. Reimagining the flavors and signature dishes of this part of the Mediterranean, Gleeson presents 100 vegetarian recipes for creating effortless, unforgettable meals. Filled with atmospheric images of coastal villages, charming watercolor illustrations, and mouthwatering food photography, The Forest Feast Mediterranean is an irresistible escape from the everyday, no matter where you might live.
Pages: 256
Dimension: 280mm X 204mm
Author: GLEESON, ERINPrice: $55.00 - Greece The Cookbook (Vefas Kitchen)
ISBN: 9780714873800
Publication date: 17/04/2017
Greece: The Cookbook is the definitive work on the rich and fascinating cooking of modern Greece.
Greece: The Cookbook is the first truly comprehensive bible of Greek food in English. Rapidly increasing in popularity, Greek food is simple to prepare, healthy and delicious, and, more than most other cuisines, bears all the hallmarks of the rich cultural history of the land and sea from which it is drawn. It is the original Mediterranean cuisine, where olive oil, bread, wine, figs, grapes and cheese have been staples since the beginnings of Western civilization. With hundreds of simple recipes by Vefa Alexiadou, the authoritative grand dame of Greek cookery, the book also includes information on regional specialities, local ingredients and the religious and historical significance of the dishes, and is illustrated with 230 colour photographs. Greece: The Cookbook is the definitive work on the rich and fascinating cooking of modern Greece.
Pages: 704
Dimension: 270mm X 180mm
Author: ALEXIADOU, VEFAPrice: $65.00 - Greek
ISBN: 9781921383335
Publication date: 21/10/2015
Publication Date: 21 October 2015
Away from his restaurant kitchens what George Calombaris really loves to cook is the food he grew up with, food that is made with love and designed to be shared. In his exciting new cookbook, George shares his enthusiasm for all things Greek, adding modern tweaks to stamp his adventurous culinary spirit on traditional recipes. This is traditional Greek food, but not as you know it! George has created dishes that you know and love and given them a modern twist. You could start with a baklava cocktail, moving on to dishes such as taramosalata popcorn, ouzo-soaked cucumbers, slow-cooked lamb and miso eggplant souvlaki and prawn saganaki tortellini with tomato and mustard seed vinaigrette. And to finish? Hellenic mess!
George Calombaris is one of Australia's most talented and respected chefs. In 2004 he was voted one of the 'Top 40 chefs of Influence in the World' by The Global Food and Wine Magazine, and he continues to live up to this acclaim. George owns five restaurants: The Press Club, Gazi, Hellenic Republic (Brunswick & Kew) and Mastic, and is also the mastermind behind the souvlaki bar sensation Jimmy Grants, opening stores all over Melbourne and beyond. George is the co-author of Your Place or Mine? and Cook with Us, and author of Greek Cookery from the Hellenic Heart, Georgie Porgie and The Press Club: Modern Greek Cookery. He is also a judge on MasterChef Australia.
Pages: 320
Dimension: 270mm X 205mm
Author: CALOMBARIS, GEORGEPrice: $59.99 - Greek
ISBN: 9780143574224
Publication date: 01/10/2017
Away from his restaurant kitchens, what George Calombaris really loves to cook is the food he grew up with, food that is made with love and designed to be shared. In his exciting cookbook, George shares his enthusiasm for all things Greek, adding modern tweaks to stamp his adventurous culinary spirit on traditional recipes.This is traditional Greek food, but not as you know it! George has created dishes that you know and love and given them a modern twist. You could start with a baklava cocktail, moving on to dishes such as taramosalata popcorn, ouzo-soaked cucumbers, slow-cooked lamb and miso eggplant souvlaki and prawn saganaki tortellini with tomato and mustard seed vinaigrette. And to finish? Hellenic mess!
Pages: 320
Author: CALOMBARIS, GEORGEPrice: $45.00
