Greek Flavors Redefined
Published April 1st 2014
Size 8.4 x 10.2 inches
Maria Elia brings the traditional flavors and ingredients of Greece into the 21st century with her thoroughly modern take on classic dishes. The recipes in this book are structured into four sections, Small Plates, Sharing & Fuller Plates, Salads & Side Plates, and Sweet Plates. Most have been designed for sharing and can be mixed and matched to create a modern Greek meal to share among your friends and family, where plates of food are placed on the table for guests to help themselves.
From delicious vegetarian dishes such as Carrot Keftedes and Tomato and Runner Bean Baklava to Marinated Lamb with Feta Curd or Zucchini-coated Calamari, and a tempting range of sweet dishes including Watermelon Mahalepi and Greek Yogurt and Apple Cake, Maria’s inventive recipes will open your eyes to a whole new world of Greek cooking.
Maria Elia grew up in the kitchen of her Greek Cypriot father's restaurant in Richmond, London, and has worked in Italy, the US, Australia, and Bangkok. She was head chef at Delfina and the Whitechapel Gallery Dining Room and executive chef at Joe's in South Kensington. She has earned 2 AA rosettes and a Michelin recommendation. Maria is currently overseeing and designing the menu at Jimmy's at The Landing Resort in Lake Tahoe with her eclectic Californian Greek cuisine.