Smashing Plates Greek flavours redefined Maria Elia

  • Web Price: £15.99
  • RRP: £19.99
  • ISBN:
    9780857831712
    Format:
    Hardback
    Size:
    255 x 205 x 15mm
    Pages:
    208
    Published:
    26 Sep 2013
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Greek cuisine has a long history– the first ever cookbook was written by Ancient Greek poet Archestratos in 320 BC – and now Maria Elia brings the traditional flavours and ingredients of Greece into the 21st century with her thoroughly modern take on classic dishes. This is not a book for traditionalists, but adventurers ready to explore exciting new flavour combinations and discover what Greek cuisine has to offer. The 120 recipes are a product of a summer spent cooking and experimenting at her father’s tavern in the Troodos mountains of Cyprus. From delicious vegetarian dishes such as Carrot Keftedes and Tomato and Runner Bean Baklava to Marinated Lamb with Feta Curd or Courgette-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.

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Maria Elia was brought up at the stove of her Greek Cypriot father’s restaurant in Richmond. Her love of cooking has grown into a passion that has led her to travel the world including a stage at the infamous El Bulli. She incorporates an eclectic range of influences into her cooking style, which earnt her great acclaim when she was head chef at Delfina’s and the Whitechapel Gallery Dining Room. She is currently a consultant Exec Chef at Jimmy’s restaurant in The Landing resort in Lake Tahoe, CA, where she combines her love of Greek food with a Californian twist. In between her kitchen roles, Maria consults on various global food concept projects.