Overview
The Greek taverna is a place for quiet reflectionĀ and spirited discussion; a place for love or war;Ā a place to feed the belly and the spirit. TheĀ taverna is the kitchen table of the village or theĀ streetāa place for family and friends to gather;Ā a watering hole, a debating hall, a gamblingĀ den and a cafĆ© rolled into one.
George Calombarisās Hellenic RepublicĀ taverna captures that mood and combines itĀ with a menu that champions the full breadthĀ and myriad influences on peasant cuisineĀ across the islands, territories and regions weĀ call Hellenic Republic.
Here youāll find the fingerprints of Phoenicians,Ā Florentines, Cypriots, Macedonians,Ā Byzantines, Cretans, and Spartans. You willĀ greet your favourites and fall in love with newĀ friends. From breakfast rich in yoghurt andĀ Cypriot sausage, move onto plates of tzatzikiĀ and peppered figs. Taste the slow cooked porkĀ and moussaka and wash down the saganakiĀ with crisp white wine.
Then sit down with the Calombaris family andĀ taste his Mumās fabulous authentic recipes thatĀ she has handed down through the generations.
Enjoy Cypriot pies, meat balls and hommusĀ and the tender Afelia that is braised porkĀ and coriander. Share the fabulous chargrilledĀ octupus and dolmades.
Welcome to the Hellenic Heart.
This book title, Greek Cookery from the Hellenic Heart, ISBN: 9781742577968, by George Calombaris, published by New Holland Publishers (December 6, 2016) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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