All gloves off here: Calombaris is by far my favourite judge on Masterchef- he's warm, personable, the kind of guy I would genuinely be thrilled to meet in the kitchen, after having had a comfortable, soulfully satisfying meal in his restaurant. This book gives Calombaris a chance to open up about his family history, his restaurant and his approach to life and reveals just how deep that unassuming air he gives on the Masterchef show goes. This one's a good egg: he just wants quality food to share with family and friends, when its all said and done. Oh, and it must be mentioned - this is amazing Greek food!
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 the village or the street - a place for family and friends to gather, a watering hole, debating hall, gambling den and 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. From breakfast rich in yoghurt and Cypriot sausage, move on to plates of Tzatziki and peppered figs. Taste the slow-cooked pork, moussaka and wash down the saganaki with crisp white wine. 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.
Number Of Pages: 296
Published: 1st October 2009
Dimensions (cm): 27.7 x 24.0 x 2.9
Weight (kg): 1.61