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The Real Greek at Home: Dishes from the Heart of the Greek Kitchen

by Theodore Kyriakou & Charles Campion

Famed chef Theodore Kyriakou and Glenfiddich Restaurant Writer of the Year award-winner Charles Campion bring Greek food in all its glory to life. The recipes in this lusciously designed cookbook come from across Greece—the cities, the countryside, and the sea—and the offerings range from familiar grilled lamb and stuffed vine leaves to more exotic fare, such as eggs served with nettles and cheese.

For Kyriakou, an Athenian, these dishes are about more than food for the stomach; they’re also about food for the soul, and they evoke the experience of growing up in his beautiful and rugged native country. Anecdotes, myths, and vivid descriptions provide context for these recipes, and the ingredients, meals, and scenery are beautifully illustrated by Jason Lowe’s stunning color photographs.

There are a fair number of Greek cookbooks which repeat the same "tired" versions of Greek dishes. This book shows that the chef is truly a chef. He does not limit himself to past versions. I liked his ideas and they also taste very good. His creativity comes through and should be applauded. Too often, I have heard complaints when a chef makes changes or comes up with new interpretations that "This is not Greek food." Well, yes it is and it is excellent.
by Avid reader (

About the Author
Theodore Kyriakou was born in Athens, and is now the chef and proprietor of the award-winning The Real Greek restaurant in London. He is co-author, with Charles Campion, of Real Greek Food and The Livebait Cookbook. Charles Campion was awarded the Glenfiddich Restaurant Writer of the Year Award for his work in London’s Evening Standard. This is his third cookbook project with Theodore.



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