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Greek Cookery: From the Hellenic Heart
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: George Calombaris
Format: Hardback
Number of Pages: 287
With each dish that I create my goal is to achieve for my customer a dining experience designed to do everything except go unnoticed, George Calombaris Welcome to the Hellenic Heart. The taverna is the kitchen table of the 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. 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 George's family and taste his Mum's fabulous authentic recipes that have been 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.
Author: George Calombaris
Format: Hardback
Number of Pages: 287
With each dish that I create my goal is to achieve for my customer a dining experience designed to do everything except go unnoticed, George Calombaris Welcome to the Hellenic Heart. The taverna is the kitchen table of the 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. 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 George's family and taste his Mum's fabulous authentic recipes that have been 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.
$10.59
Greek Cookery: From the Hellenic Heart—
$10.59
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Description
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: George Calombaris
Format: Hardback
Number of Pages: 287
With each dish that I create my goal is to achieve for my customer a dining experience designed to do everything except go unnoticed, George Calombaris Welcome to the Hellenic Heart. The taverna is the kitchen table of the 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. 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 George's family and taste his Mum's fabulous authentic recipes that have been 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.
Author: George Calombaris
Format: Hardback
Number of Pages: 287
With each dish that I create my goal is to achieve for my customer a dining experience designed to do everything except go unnoticed, George Calombaris Welcome to the Hellenic Heart. The taverna is the kitchen table of the 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. 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 George's family and taste his Mum's fabulous authentic recipes that have been 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.
