Greekish: Everyday recipes with Greek roots
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Greekish: Everyday recipes with Greek roots

Greekish: Everyday recipes with Greek roots

By
Georgina Hayden (Author)  

Hardback

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THE SUNDAY TIMES BESTSELLER

120 STRAIGHT-FORWARD AND STRAIGHT-UP TASTY RECIPES FROM AWARD WINNING FOOD WRITER, GEORGINA HAYDEN

Brimming with vibrant, modern food that sings of the Mediterranean, Greekish is a must-have for simple recipes that are perfect any day of the week.

'This book? It's Greek. ish. And if you are saying 'ish' with a scrunched-up nose, a squinted eye and a slight wobble of the head or tilt of the hand, then you are on the right track. Truth be told, when it comes to writing recipes, sometimes hiding behind tradition actually makes life easier. You don't like something? Take it up with my ancestors. But these Greekish dishes are all me and I think they're some of the best I have written. I hope that you love them, that they become part of your repertoire and that over time you make them your own.'

Inspired by her Greek-Cypriot roots and Greek travels, Georgina has collected recipes that are easy, bursting with flavour and sure to be cooked on repeat. With fewer ingredients and less stress, the recipes include familiar Mediterranean classics, as well as plenty of Greek-influenced dishes with Georgina's twists.

There are easy breakfasts, small dishes and snacks, salads, desserts and even whole sections of recipes inspired by the iconic spanakopita and baklava. Greekish is full of flavour-packed recipes that are easy, enticing and ready to be made your own.

'Vibrant, flavoursome food that everyone can enjoy' Tom Kerridge

'Simple, vibrant, joyful dishes' Jamie Oliver

'Georgina has a magic touch - her food looks and tastes so beautiful and is always so easy to make' Itamar Srulovich, Honey & Co

Georgina Hayden is a cook, food writer and stylist from north London. She writes for publications such as The Telegraph, Delicious Magazine and Observer Food Monthly, and in 2021 she won the Fortnum & Mason Best Cookery Writer Award for her work in Waitrose Food magazine. She has appeared on Radio 4's Woman's Hour, and regularly appears on Channel 4's Sunday Brunch and BBC1's Saturday Kitchen.Growing up above her grandparents' Greek Cypriot taverna, Georgina developed a love of cooking and storytelling through the recipes passed down to her. She started her career as food assistant, working at various food magazines, and then went on to join Jamie Oliver's food team where she worked for 12 years. There she did everything from styling, developing and writing recipes for books and TV, magazines and campaigns. Her first book, Stirring Slowly, was published in 2016, followed by the book about the food of her Cypriot family, Taverna, in 2019. Her third book, Nistisima: The secret to delicious Mediterranean vegan food was a Sunday Times bestseller and was voted Best Cookbook at the OFM and Fortnum & Mason Awards.Georgina documents her recipes and food travels on her Instagram page: @georginahayden.
  • Contributor: Georgina Hayden
  • Imprint: Bloomsbury Publishing PLC
  • ISBN13: 9781526630667
  • Number of Pages: 288
  • Packaged Dimensions: 189x246mm
  • Packaged Weight: 454
  • Format: Hardback
  • Publisher: Bloomsbury Publishing PLC
  • Release Date: 2024-04-25
  • Binding: Hardback
  • Biography: Georgina Hayden is a cook, food writer and stylist from north London. She writes for publications such as The Telegraph, Delicious Magazine and Observer Food Monthly, and in 2021 she won the Fortnum & Mason Best Cookery Writer Award for her work in Waitrose Food magazine. She has appeared on Radio 4's Woman's Hour, and regularly appears on Channel 4's Sunday Brunch and BBC1's Saturday Kitchen.Growing up above her grandparents' Greek Cypriot taverna, Georgina developed a love of cooking and storytelling through the recipes passed down to her. She started her career as food assistant, working at various food magazines, and then went on to join Jamie Oliver's food team where she worked for 12 years. There she did everything from styling, developing and writing recipes for books and TV, magazines and campaigns. Her first book, Stirring Slowly, was published in 2016, followed by the book about the food of her Cypriot family, Taverna, in 2019. Her third book, Nistisima: The secret to delicious Mediterranean vegan food was a Sunday Times bestseller and was voted Best Cookbook at the OFM and Fortnum & Mason Awards.Georgina documents her recipes and food travels on her Instagram page: @georginahayden.

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