Greekish where have you been all my life?!

This cookbook was wicked. It had recipes for everything I knew I wanted, and recipes I didn’t know I needed. Easy instructions, fresh interpretations on my favourite kind of food outside my own ethnic cuisine. Delicious, gorgeously photographed, with instructions that excite not intimidate. Can’t wait to buy my own copy after this ARC!

Thank you to NetGalley and to the publisher for this ARC in exchange for an honest review.

A bright and gorgeous cookbook that has me daydreaming about summer time. Aside from the photography and design that draws the reader in, this also seems like an accessible and very usable cookbook. The author does an excellent job of offering alternative ingredients to the more Greek specific ones that might be less accessible. I'm planning on making the Marinated Feta right away and the Lemon and Oregano Chicken with a feta dip jumped out at me as well. Excited to make this book a part of my cookbook collection, I have a feeling it will be dog eared and splattered in no time.

The title tells you all you need to know: These recipes are more “Greek-ish” than something out of Aunt Sophia’s kitchen — and that’s OK! A cook with a 9-to-5 job doesn’t have the time to slow-roast something for hours or pit dozens of olives or scour four different pans.

In the interest of full disclosure, I received this book from NetGalley and Bloomsbury USA in exchange for an honest review.

I received a copy of this eBook from netGalley for a honest review.

This cookbook is everything an American wanting to try Greek food and flavors needs. It's comprehensive, easy to follow and has delicious looking photos. Though the food is foreign, along with some of it's ingredients it is easy to see a beginner cook making these recipes. I will definitely be getting this cookbook and making multiple things from it. It even has a good selection of vegetarian and vegan recipes.

The photos are stunning! The layout of each recipe looks so clean and is easy to read. I love that at the top of each recipe, it also indicates whether it's vegetarian, vegan, gluten-free, dairy-free, etc. Also, the recipes themselves seem yummy and authentically Greek! I look forward to testing out a lot of these!

Greekish is a beautiful cookbook, from the cover to the inside photographs. Not just beautiful to look at, the recipes are doable with accessable ingredients and clear instructions.
The whole chapter on Baklava made me want to have a go at all of it and I am planning to make the Afternoon Chamomile and Honey Cake for my family today!
This will definitely be a welcome addition to my cookbook shelf and I look forward to cooking some Greekish meals this summer!

A mix of Greek/Cypriot recipes that are easy and appeal to those who like Mediterranean ingredients. There are old and new recipes, and the book is loaded with photos that will make you hungry.

Grilled watermelon salad anyone? How about cheese dishes? Or Greek-style breads. I made me salivate before I even made the first recipe. Lots of fun in this one, and worth a buy and at least a dozen tries.

Greekish is a bright and colourful Greek inspired cookbook with beautiful photos and mouth-watering recipes. I really liked that the recipes are inspired by Greek flavours and dishes, but are often simplified for everyday eating.

This the the best Greek Canadian cookbook ever, as a non Greek I love these recipes they are close to traditional Greek recipes that my Greek friends make and insist I try but so much better.

I am already a lover of Georgina Hayden recipes. I own and cook from "Taverna" and "Nistisima" often. The latter is dedicated to recipes that are traditionally eaten during lent when meat, eggs, and dairy are not allowed. Although I am not a vegetarian, my older son and his partner are vegan, and "Nistisima" has provided a number of wonderful additions to our home meals, both when the vegans are visiting and when they are not..

Now, Hayden is focusing on a wider selection of Greek/Cypriot food and what treat this new book is. I have so many digital sticky notes in my ebook that I think I am going to have to pre-order a hard copy the minute it comes out. Hayden cooks the way that I want to eat, with the Mediterranean emphasis on fresh vegetables, eggs, pulses, and grains, goats’ milk and cheeses, with meat and fish often reserved for special dishes.

It is often the small touches that take a Hayden dish from good to great. For example, the addition of paprika and garlic make her burnt butter eggs with goat’s cheese absolutely sing. And although I live in Spain half the year and so am well acquainted with the glory of toast with olive oil, tomatoes and oregano for breakfast, Hayden adds red onions and pomegranate syrup to add further depth to an already delicious combination for her Ladenia Smash: tomato, onion, and oregano toast.

Other winners: The two-ingredient yoghurt flatbread is one of those back-pocket, quick-to-the-table recipes that I will use again and again (and I expect that it will replace my tried-and-true naan recipe that takes over an hour longer). I can report that the crispy cauliflower and lentils with green olive dressing makes the perfect lunch.

On my list: Hayden offers a number of really exciting vegetable and meat dishes to add to the TBC (to be cooked) list. A few somewhat random examples from many: I expect to turn to the filo wrapped feta with spiced honey at my next party. From reading the recipe, I already know that the charred cabbage lemon and rice soup is going to become a real staple in my house. I plan to make the Green Gigantes: carmelized onion, leek and butter beans dish as it looks like a nice green change from beans with tomato sauce. I am also intrigued by the sticky honey prawns, which introduces a new taste combination and the Hayden's mashup of spanakopita and risotto to create something fantastic sounding that she calls spanakorisotto.

I am also eager to try Hayden’s take on two usually extremely time-intensive recipes: her slightly simplified Kreatopitas meat pies, which mix several ground meats with leeks, onions, garlic, and parsley, and her pastitsio which looks like a particularly clever weeknight version of the classic dish.

The desserts section is quite exciting. Hayden creates fun versions of the Eton mess, which she calls Cretan messes, using whipped cream and meringue (two items she says that she avoids individually but loves in combination): one a gorgeous rose and strawberry mess and the other an apple and orange blossom mess. I am eager to try both. I am also drawn to her wine-poached nectarines with anise.

As you can see, I am a fan. This is one that will certainly be added to my cookbook shelf.

My thanks to the publisher and NetGalley for an opportunity to read and try recipes from this upcoming book. My views here are my own and I could not be more pleased to recommend this wonderful cookbook.

This is a well written Greek cookbook which includes history, culture, and delicious foods. The recipes are easy to follow. They are well labeled for vegan, vegetarian, gluten free. Everything in this book looks delicious!

A nice introduction with simplified recipes of Greek recipes. Georgina Hayden has an engaging conversational style of writing that will appeal to many. I haven’t tried the recipes yet, but I enjoyed the book.