Overview
Yassou! Pull up a chair at Greece’s beloved tavernas with this gorgeous cookbook.
“Opa” is a phrase that captures the warmth of Greek culture, an expression that can carry many meanings based on the context in which it’s used—from joy to excitement, celebration to surprise. For authors Helena and Vikki Moursellas, it’s a phrase that best captures what sits at the heart of Greece’s rich food culture, making it the natural namesake for their latest book.
Featuring recipes for all the classic taverna dishes you know and love, from Lamb kleftiko (slow roasted lamb), Horiátiki salata (Greek village salad), and Patates tiganites (Greek fries with goat’s feta and oregano), alongside recipes that are sure to become new favorites such as King prawns with fennel and caper butter or Peppers stuffed with Greek cheeses.
OPA! is a celebration of the food, atmosphere, and traditions of Greek tavernas. With eighty delicious recipes and nine breakout stories that profile some of the iconic dishes from Greece’s tavernas and the people who make them, this volume is a warm welcome to the food of Greece.
“Opa” is a phrase that captures the warmth of Greek culture, an expression that can carry many meanings based on the context in which it’s used—from joy to excitement, celebration to surprise. For authors Helena and Vikki Moursellas, it’s a phrase that best captures what sits at the heart of Greece’s rich food culture, making it the natural namesake for their latest book.
Featuring recipes for all the classic taverna dishes you know and love, from Lamb kleftiko (slow roasted lamb), Horiátiki salata (Greek village salad), and Patates tiganites (Greek fries with goat’s feta and oregano), alongside recipes that are sure to become new favorites such as King prawns with fennel and caper butter or Peppers stuffed with Greek cheeses.
OPA! is a celebration of the food, atmosphere, and traditions of Greek tavernas. With eighty delicious recipes and nine breakout stories that profile some of the iconic dishes from Greece’s tavernas and the people who make them, this volume is a warm welcome to the food of Greece.
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