Greekish

May 15, 2024
With two previous Greek cookbooks to her name, Hayden's (Nistisima, 2022) enthusiasm for all foods Greek (and Turkish too) is hard to match. Here, Hayden simplifies and modernizes traditional Greek cuisine, shortening kitchen prep time without sacrificing flavor. Sidebars enlighten her quest along the way, on topics like native cheeses (halloumi's number one), making meringue, and the nature of spanakopita. Riffs on old dishes will delight--baklava buns and cheesecake, spanakopita fritters and risotto--while Hayden's novel takes will inspire home cooks: bobota (cheesy chili cornbread), charred oyster mushrooms on a stick, whole roast cabbage. Straightforward directions and excellent color photographs accompany each dish. Measurements are in Celsius and metric, so U.S. readers will want a calculator/converter handy. Appended with sample menus, a list of stockists, a glossary, and tips on how to cook with this book.

COPYRIGHT(2024) Booklist, ALL RIGHTS RESERVED.

May 20, 2024
In this casual and creative cookbook, Hayden (Nistisima) offers over 100 recipes influenced by her Greek Cypriot heritage and travels, aiming for “low effort, high-reward” family-friendly fare. Savory and sweet breakfast options include some double-duty recipes: meatballs in chili tomatoes with eggs can serve as a “hangover-busting brunch” or a tasty dinner, while baklava French toast is a sweet morning treat that, Hayden notes, also makes a decadent dessert. Alongside classic Greek flavors, there’s plenty that’s new and intriguing, including grilled watermelon in a “breakfast salad” with sesame seeds, mint, and pistachio, and spanakopita fritters. In the “Things on Sticks” chapter, Hayden presents the expected pork and lamb kebabs as well as some exciting vegetarian options, such as halloumi and tomato kebabs drizzled in honey. Main meals for weekdays or entertaining include braised sausage, lentils, and fennel; an impressive whole roast cabbage with spiced butter; and the more involved kreatopites, little filo-wrapped meat pies. Home cooks in the U.S. should be aware that Hayden uses metric measurements (with a conversion chart at the back of the book), as well as some Britishisms, such as “hob” for stove top. She’s a sure-handed guide through potentially unfamiliar ingredients and provides a handy list of sources for hard-to-find specialty ingredients. This inviting collection will appeal to anyone interested in expanding their Mediterranean repertoire.

July 1, 2024

The "ish" in the title of Chef and author Hayden's (Nistisima) cookbook refers to her latest collection of traditional Greek- and Cypriot-inspired recipes that take a fraction of the traditional cooking time. Hayden offers meals and snacks designed with the Old World in mind but with a more modern approach appropriate for the busy home cook. With these selections, it's easy to see the influence of historical occupations and neighboring countries--Macedonia, Lebanon, and areas of the Middle East all play a role--on the foods and flavors of both Cyprus and Greece. The book is divided into seven sections: "A Good Start," "Small Dishes and Snacks," "Everyday Heroes," "Things on Sticks," "Feasts," "Salads, Sides and Vegetables," and "Sweet Tooth." The dishes run the gamut from burnt-butter eggs and goat cheese, to fried sesame cheese bites, or the epic slow-roasted 30 garlic lamb shoulder. There are homages to baklava and spanakopita, along with several recipes inspired by both of the classic dishes. Sample menus at the end round everything out. VERDICT With tantalizing photos, vegetarian and gluten-free options for most dishes, and kid-tested recipes, there is something here for everyone to savor.--Whitney Bates-Gomez

Copyright 2024 Library Journal, LLC Used with permission.