[Hayden is] a sure-handed guide ... Alongside classic Greek flavors, there's plenty that's new and intriguing ... This inviting collection will appeal to anyone interested in expanding their Mediterranean repertoire.” —Publishers Weekly
“Georgina Hayden has mastered this ratio [of effort and flavor] . . . I'll be cooking from this book all summer long . . . In Greekish, the fresh, bright ingredients of the Greek kitchen . . . give each recipe a jolt of sunny flavor.” —Simply Recipes
“Sunshine on a plate.” —Tom Kerridge
“If you like Greek food, you'll adore Greekish!” —Itamar Srulovich, Honey & Co
“Mouthwatering recipes and beautiful storytelling – I want a seat at Georgie's table.” —Jamie Oliver on NISTISIMA
“There's so much to love and to learn in Georgina's glorious Nistisima. It's really worth fasting to eat like this.” —Claudia Roden on NISTISIMA
“The only proper response to Georgina Hayden's new book, Nistisima, is greedy delight, as far as I'm concerned.” —Nigella Lawson on NISTISIMA
“This book is the sunny window that everyone needs: open it to flood your kitchen with Mediterranean sun, delicious food and great stories. Georgina takes these ancient traditions and fits them to our modern kitchens with impeccable style and flare; surely lent has never tasted so good.” —Itamar Srulovic, Honey & Co., on NISTISIMA
“With tantalizing photos, vegetarian and gluten-free options for most dishes, and kid-tested recipes, there is something here for everyone to savor.” —Library Journal
07/01/2024
The "ish" in the title of Chef and author Hayden's (Nistisima) cookbook refers to her latest collection of traditional Greek- and Cypriot-inspired recipes that take a fraction of the traditional cooking time. Hayden offers meals and snacks designed with the Old World in mind but with a more modern approach appropriate for the busy home cook. With these selections, it's easy to see the influence of historical occupations and neighboring countries—Macedonia, Lebanon, and areas of the Middle East all play a role—on the foods and flavors of both Cyprus and Greece. The book is divided into seven sections: "A Good Start," "Small Dishes and Snacks," "Everyday Heroes," "Things on Sticks," "Feasts," "Salads, Sides and Vegetables," and "Sweet Tooth." The dishes run the gamut from burnt-butter eggs and goat cheese, to fried sesame cheese bites, or the epic slow-roasted 30 garlic lamb shoulder. There are homages to baklava and spanakopita, along with several recipes inspired by both of the classic dishes. Sample menus at the end round everything out. VERDICT With tantalizing photos, vegetarian and gluten-free options for most dishes, and kid-tested recipes, there is something here for everyone to savor.—Whitney Bates-Gomez