Description

Book Synopsis
A collection of over 80 recipes from popular TV personality and UK MasterChef alumni Theo Michaels; paying homage to his heritage through inspired by the flavors of Greece and Cyprus.

Theo''s delicious recipes evoke a sense of connection to nature, seasonality, abundance, and sociable eating. Fresh ingredients sing from the plate, from juicy watermelon and glossy kalamata olives, to fragrant oregano-roasted lamb and delicate vine-leaf-baked branzino. Meze features mouth-watering small plates for sharing from creamy whipped dips to meatballs. The sea is woven into Greek culture and seafood is a staple; enjoy the freshest fish and shellfish cooked simply and served with a squeeze of lemon juice. Meat is a huge part of the Greek diet—rabbit, goat, chicken, and lamb are the mainstay, with pork enjoyed at Easter celebrations. Cooking over charcoal is part of daily life. The Cypriots use a large rotisserie famous for its souvla (long skewer), while mainland Greece

Cypriana

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    A Hardback by Theo A. Michaels

    £18.70

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    RRP £22.00 – you save £3.30 (15%)

    Order before 4pm tomorrow for delivery by Fri 28 Aug 2026.

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      Book details

      Publisher Ryland, Peters & Small Ltd
      Published 1/21/2024
      ISBN-13 9781788796019
      978-1788796019
      ISBN-10 1788796012
      Also in:
      Food & Drink General cookery and recipes

      Description

      Book Synopsis
      A collection of over 80 recipes from popular TV personality and UK MasterChef alumni Theo Michaels; paying homage to his heritage through inspired by the flavors of Greece and Cyprus.

      Theo''s delicious recipes evoke a sense of connection to nature, seasonality, abundance, and sociable eating. Fresh ingredients sing from the plate, from juicy watermelon and glossy kalamata olives, to fragrant oregano-roasted lamb and delicate vine-leaf-baked branzino. Meze features mouth-watering small plates for sharing from creamy whipped dips to meatballs. The sea is woven into Greek culture and seafood is a staple; enjoy the freshest fish and shellfish cooked simply and served with a squeeze of lemon juice. Meat is a huge part of the Greek diet—rabbit, goat, chicken, and lamb are the mainstay, with pork enjoyed at Easter celebrations. Cooking over charcoal is part of daily life. The Cypriots use a large rotisserie famous for its souvla (long skewer), while mainland Greece

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