Nistisima: The secret to delicious Mediterranean vegan food, the Sunday Times bestseller and voted OFM Best Cookbook

by Georgina Hayden

Overview

WINNER OF THE OBSERVER FOOD MONTHLY BEST NEW COOKBOOK AWARD
THE SUNDAY TIMES BESTSELLING COOKBOOK

The Daily Mail Best Cookbooks of the Year 2022
The Independent 10 Best Cookbooks of 2022
Delicious Magazine Best cook books of 2022
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No fads, no frills, just 120 vegan recipes that have stood the test of time from award-winning food writer Georgina Hayden, currently appearing on Channel 4's The Great Cookbook Challenge

Nistisima means fasting food – food eaten during Lent and other times of fasting observed by those of Orthodox faith. Mostly this involves giving up meat and dairy and instead using vegetables, pulses and grains to create easy, delicious dishes that all just happen to be vegan.

In this book, Georgina draws on the history and culture around nistisimo cooking in the Mediterranean, Middle East and Eastern Europe to share the simple, nutritious and flavour-packed recipes at the heart of the practice, including:

· Salatet malfouf cabbage slaw
· Briam ('Greek ratatouille')
· Pumpkin, raisin and harissa pie
· Kibbet el raheb, 'monks' soup'
· Jewelled lentil moutzentra
· Rizogalo rose rice pudding with roasted strawberries
· Moustokouloura spiced grape, honey and chocolate biscuits

Whether you're vegan, vegetarian, or simply want to eat more plant-based food, Nistisima offers you tried and tested recipes that celebrate the very best of this tradition – all bursting with flavour and all surprisingly vegan.
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'Mouthwatering recipes and beautiful storytelling – I want a seat at Georgie's table.' JAMIE OLIVER

Product Details

ISBN-13:	9781526630698
Publisher:	Bloomsbury Publishing
Publication date:	03/31/2022
Sold by:	Barnes & Noble
Format:	eBook
Pages:	304
Sales rank:	748,064
File size:	113 MB
Note:	This product may take a few minutes to download.

About the Author

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. Nistisima is her
third book.

Georgina documents her recipes and food travels on her Instagram page: @georgiepuddingnpie.
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

Table of Contents

Introduction 11

Breaking bread, breaking fast 26

Salads, dips and pickles 62

Harvest - seasonal vegetables 114

Pantry - pulses and grains 168

Cakes, biscuits and puddings 212

Sweet preserves and drinks 260

Essentials and stockists 282

Index 292

Editorial Reviews

★ 05/16/2022

“I am not here to tell you how to pray, how to live your life or even how to eat,” writes chef and food journalist Hayden (Taverna) in this exceptional collection of plant-based recipes mainly inspired by her Greek roots. Conceived to adhere to nistisima, the Greek Orthodox church’s fasting tradition, the dishes abstain from using any animal products, but feel far from restrictive. Insightful explainers on religious significance head up each recipe, such as a tempting Jordanian upside-down savory cake layered with vermicelli and vegetables that’s often enjoyed during Ramadan. Meanwhile, savory pies form a rich subcategory that includes a double-crust pie with spinach and zucchini, and a phyllo spiral brushed with harissa oil. Plenty of recipes also hail from religious figures, including an open-face tart in a pumpkin-bulgur crust from a monk in a monastery outside Beirut, and the fermented drink kvass produced by Russian Orthodox priests. Desserts, though sparse (“no dessert every day” during Lent, the author laments), feature delicious techniques and fascinating stories: an orange–olive oil cake offers an homage to Saint Phanourios, the saint of lost things; Serbian rolls encase apricot jam in a dough that incorporates beer; and edible blossoms are fried in a lacy batter. The result is a stellar collection that will satisfy religious observers and agnostics alike. (Aug.)

Publishers Weekly

"Award-winning food writer Georgina Hayden has filled this beautiful cookbook with 120 vegan recipes that are peppered with stories and tips and tricks. We plan to take a page from Hayden’s own cooking approach, first stocking the fridge with fresh staples such as salad leaves, tomatoes, cucumbers, carrots and a bevy of fresh herbs like mint, coriander, parsley and dill. Then, making a few dishes on Sunday to have a satisfying array of mix-and-match components to nourish ourselves for the week ahead." - Food Network, 10 Best Vegan Cookbooks of 2022

“Exceptional . . . Conceived to adhere to nistisima, the Greek Orthodox church's fasting tradition, the dishes abstain from using any animal products, but feel far from restrictive. . . . The result is a stellar collection that will satisfy religious observers and agnostics alike.” —Publishers Weekly (starred review)

“Part lesson in religion and history, [Nistisima]combines plant-based eats, new twists on Mediterranean foods, and evocative photography. Za'atar buns, makdous (eggplants with walnuts and chili), and charred watermelon and pistachio salad will have kitchen enthusiasts readying their backyards for summer evening spreads, while heartier fare such as legume-based stews (think black-eyed peas, favas, and lentils) will warm bellies on cooler nights.” —Booklist

“Mouthwatering recipes and beautiful storytelling – I want a seat at Georgie's table.” —Jamie Oliver

“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

“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

From the Publisher