MAZI: Modern Greek Food

by Christina Mouratoglou, Adrien Carré

Overview

'Probaby the best Greek restaurant in England, Mazi is pure alchemy and poetry' - Alain Ducasse

'You must try it for its artful cooking, that honours the cuisine of Hellas while putting before the happy diner a succession of tastes that are blissfully new.' - Independent

MAZI:
TOGETHER - [tuh-geth-er] - adverb
Gathering, company, mass, combination, mixture

Tired of outdated perceptions of typical Greek food, Mazi is on a mission to revolutionize Greek cuisine. With a strong emphasis on sharing a feast of small dishes, Christina Mouratoglou and Adrien Carré bring a trendy tapas vibe to recipes exploding with flavour yet relying only on the finest fresh ingredients and simple techniques to achieve the best results. Introducing authentic flavours with a modern twist, Mazi is innovative Greek food at its best. Whether it's the Spicy tiropita with broken filo pastry, leeks & chillis, Crispy lamb belly with miso aubergine, chickpea & tahini purée or Loukoumades with lavender honey & crushed walnuts (Greek doughnuts soaked in honey), Mazi's food is intrisically edgy, cool and completely delicious.

Product Details

ISBN-13:	9781784723538
Publisher:	Octopus
Publication date:	03/08/2018
Sold by:	Hachette Digital, Inc.
Format:	eBook
Sales rank:	82,824
File size:	96 MB
Note:	This product may take a few minutes to download.

About the Author

United in their passion for Greek food, Adrien Carré and Christina Mouratoglou founded Mazi to introduce an exciting new Greek cuisine, breathing new life, colour and flavour into worn stereotypes.

Mazi opened its doors in Notting Hill, London, in June 2012 and has been showered with praise for its fresh, innovative food ever since. It is now one of the trendiest restaurants in London.

Editorial Reviews

10/15/2018
Mazi means together in Greek and is also the name of the restaurant in London's Notting Hill from which this collection of recipes is derived. Proprietors Mouratoglou and Carré share their fresh, inventive take on modern Greek food with dishes influenced by the history of the region and abundance of local ingredients. Creative menus present appertifs, breads, appetizers and salads, main dishes (such as Mazi signature recipes), concluding with cocktails and dessert. Chefs of all abilities will be challenged by the recipes, from simple yet elegant breakfast breads and tapas platters to braised octopus. Standouts include deconstructed "Spanakopita in a Jar," "Feta Tempura," and "Grandma's Meatballs," while featured vegetarian and vegan recipes nod to Greek's Lent tradition. Thoughtful hints accompany most recipes, including substitutes for harder-to-find ingredients, and incredible photographs guarantee readers will feel transported to the chic café. VERDICT This volume is sure to be loved by international foodies, and will compliment collections with traditional Greek cookbooks.—Jennifer Clifton, Indiana State Lib., Indianapolis

Library Journal