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The Real Greek at Home: Dishes from the Heart of the Greek Kitchen | 
| Authors: Theodore Kyriakou, Charles Campion
Publisher: Mitchell Beazley
Category: Book
List Price: £12.99
Buy New: £8.44
You Save: £4.55 (35%)
New (34) Used (7) from £6.79
Avg. Customer Rating:  2 reviews
Sales Rank: 196295
Media: Paperback
Number Of Items: 1
Pages: 192
Shipping Weight (lbs): 1.5
Dimensions (in): 9.8 x 7.7 x 0.7
ISBN: 1845334515
Dewey Decimal Number: 641
EAN: 9781845334512
ASIN: 1845334515
Publication Date: July 15, 2008
Shipping: Eligible for Super Saver Shipping
Availability: Usually dispatched within 24 hours
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| Customer Reviews:
 This book is rubbish October 16, 2006
6 out of 11 found this review helpful
This book is rubbish if you want to learn anything other than Greek history of food and culture. It offers no pictures of the recipes, nor of presentation - instead showing pictures of old men smoking and the Virgin Mary. It appears to be designed for a Greek person who already has a great knowledge of Greek cooking. I see no point in the book recommending not to use British alternatives, without then explaining how to make the Greek version. I want my Money Back and will be asking. Otherwise, if you want a dust collector, I highly recommend.
 Fantastic book for anybody who enjoys food! November 15, 2005
4 out of 6 found this review helpful
Theodore Kyriakou's menus at The Real Greek and The Real Greek Souvlaki & Bar are inspired by dishes cooked in the homes of families in his Greek homeland; now he has taken this inspiration and, with co-writer Charles Campion, put it into his latest book.
On every page, recipes evoke the traditions of the Greek kitchen, warming the soul as well as the stomach. Dishes range from classics, such as dolmades and the sweet and sticky baklava, to the celebration lamb dishes prepared especially for Easter. The style of dishes reflects the part of the country they hail from: simple fish dishes from the islands and more complex meat dishes from the cities. Within the pages of this book, Theodore explores the varying influences that have shaped the all too often under-rated cuisine of Greece, and shares his passion and inspiration with us.
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