Greekish: Everyday Recipes with Greek Roots - Georgina Hayden
Named a Best Cookbook of the Year by theĀ Los Angeles Times,Ā Esquire, NPR, andĀ Table MagazineĀ * A Jamie Oliver Cookbook Club Pick
HALLOUMI FRIED CHICKEN * BAKLAVA FRENCH TOAST * SPANAKOPITA FRITTERS * WATERMELON-FETA-CUCUMBER SALAD * CHAMOMILE-HONEY CAKE * AND SO MUCH MORE
From the award-winning author ofĀ Nistisima, fresh, refreshing, simple Greek-inspired recipes that bring big Mediterranean flavor every time.
Full of simple Mediterranean recipes perfect for weeknight cooking and effortless weekend meals alike,Ā GreekishĀ is inspired by beloved author Georgina Hayden's Greek-Cypriot roots and travels. After a lifetime of collecting favorite dishes that are easy to throw together, bursting with flavor, and sure to be cooked on repeat in countless kitchens, Georgina has homed in on the best ways to balance fresh, hearty ingredients with traditional methods-always keeping them easy, delicious, and balanced.
Leaning on familiar Mediterranean ingredients like olive oil, herbs, halloumi, tahini, and honey, Georgina offers hero" recipes like crispy cauliflower with herby dressing, chicken thighs with figs and olives, and baklava French toast to provide both classic combinations and plenty of Greek-influenced dishes with playful, modern twists. With fewer ingredients and less stress,Ā GreekishĀ delivers beloved Mediterranean flavors and satisfying, craveable meals every time.
Georgina Hayden is a cook, food writer and stylist from north London. She writes for publications such asĀ The Telegraph,Ā Delicious MagazineĀ andĀ Observer Food Monthly, and in 2021 she won the Fortnum & Mason Best Cookery Writer Award for her work inĀ Waitrose FoodĀ magazine. She has appeared on Radio 4'sĀ Woman's Hour, and regularly appears on Channel 4'sĀ Sunday BrunchĀ and BBC1'sĀ 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,Ā Stirring Slowly, was published in 2016, followed by the book about the food of her Cypriot family,Ā Taverna, in 2019. Her third book,Ā Nistisima: The secret to delicious Mediterranean vegan foodĀ 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
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Named a Best Cookbook of the Year by theĀ Los Angeles Times,Ā Esquire, NPR, andĀ Table MagazineĀ * A Jamie Oliver Cookbook Club Pick
HALLOUMI FRIED CHICKEN * BAKLAVA FRENCH TOAST * SPANAKOPITA FRITTERS * WATERMELON-FETA-CUCUMBER SALAD * CHAMOMILE-HONEY CAKE * AND SO MUCH MORE
From the award-winning author ofĀ Nistisima, fresh, refreshing, simple Greek-inspired recipes that bring big Mediterranean flavor every time.
Full of simple Mediterranean recipes perfect for weeknight cooking and effortless weekend meals alike,Ā GreekishĀ is inspired by beloved author Georgina Hayden's Greek-Cypriot roots and travels. After a lifetime of collecting favorite dishes that are easy to throw together, bursting with flavor, and sure to be cooked on repeat in countless kitchens, Georgina has homed in on the best ways to balance fresh, hearty ingredients with traditional methods-always keeping them easy, delicious, and balanced.
Leaning on familiar Mediterranean ingredients like olive oil, herbs, halloumi, tahini, and honey, Georgina offers hero" recipes like crispy cauliflower with herby dressing, chicken thighs with figs and olives, and baklava French toast to provide both classic combinations and plenty of Greek-influenced dishes with playful, modern twists. With fewer ingredients and less stress,Ā GreekishĀ delivers beloved Mediterranean flavors and satisfying, craveable meals every time.
Georgina Hayden is a cook, food writer and stylist from north London. She writes for publications such asĀ The Telegraph,Ā Delicious MagazineĀ andĀ Observer Food Monthly, and in 2021 she won the Fortnum & Mason Best Cookery Writer Award for her work inĀ Waitrose FoodĀ magazine. She has appeared on Radio 4'sĀ Woman's Hour, and regularly appears on Channel 4'sĀ Sunday BrunchĀ and BBC1'sĀ 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,Ā Stirring Slowly, was published in 2016, followed by the book about the food of her Cypriot family,Ā Taverna, in 2019. Her third book,Ā Nistisima: The secret to delicious Mediterranean vegan foodĀ 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
