- 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 - Afternoons in Ithaka
ISBN: 9780733332081
Publication date: 01/02/2014
I remember crusty just-baked bread, rubbed with juicy tomato flesh, swimming in a puddle of thick green olive oil. I am seven years old. I sit on a stool in my grandmother's house. It is the height of summer in a seaside village in the south of Greece. We little Aussies devour 'tomato sandwiches' as the family chats and laughs and swats flies ... From the first heady taste of tomatoes on home-baked bread in her mother's village in Petalidi, to sitting at a taverna some 30 years later in Ithaka with her young family, Spiri Tsintziras goes on a culinary, creative and spiritual journey that propels her back and forth between Europe and Australia. These evocative, funny and poignant stories explore how food and culture, language and music, and people and their stories help to create a sense of meaning and identity.
Pages: 352
Dimension: 191mm X 135mm
Author: TSINTZIRAS, SPIRIPrice: $24.99 - 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: 9781743367346
Publication date: 01/04/2017
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.
Lucio Galletto grew up between the tables of his parents' restaurant on the Italian Riviera, but migrated to Australia to be with the woman he loves. He now runs the acclaimed Sydney restaurant Lucio's. Other titles include:
Art of Pasta Revised Edition and Art of Traditional Italian.
Pages: 288
Author: GALLETTO, LUCIOPrice: $59.99 - 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 - 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 - Good Food: 101 Mediterranean Dishes
ISBN: 9781846074257
Publication date: 01/05/2008
Presents cheerful dishes to keep the summer atmosphere alive. This book features practical ingredients list of Mediterranean authentics and easy-to-find alternatives.
Author: NILSEN, ANGELAPrice: $17.95 - 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: $59.99 - 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
