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Review Quotes: "[Georgina Hayden] carefully chooses among traditional menu items, then spins her own variations . . . An out-of-the-ordinary cookbook that elevates kitchen output without a great deal of fuss . . . sumptuous recipes." --Booklist, starred review "Vibrant, comforting food destined to become firm favorites . . . Delicious, easy food that's full of happiness. Every recipe is a sun-dappled invitation to cook and to feast." -- Jamie Oliver "Warmth, boldness, approachability and a general sense that all is good in the world. All this applies to the food in MEDesque. It's joyful, generous and drenched in olive oil." -- Yotam Ottolenghi "Georgina Hayden has always had a gift for weaving narrative into nutrition, but with MEDesque, she has delivered something far more profound: a luminous, salt-sprayed love letter to the Mediterranean that feels both ancient and startlingly modern . . . [Hayden] is tracing the oceanic zones of the soul. The book is a masterclass in what she calls 'ancestral minimalism'-dishes that rely on the integrity of three or four ingredients rather than a crowded pantry." -- Vol. 1 Brooklyn "Irresistible recipes that spark cravings on every page." -- Yasmin Khan "With this wonderful new book Georgie takes us on a dream tour around the Mediterranean and picks up all the best bits so that our meals can be sunnier, happier, easier and infinitely more delicious ? what a treat!" -- Itamar Srulovich, Honey & Co. "Delectable . . . For anyone and everyone: perfect for those who already love Greek cuisine, or a lovely introduction for those just starting out." -- Esquire, Best Cookbooks of 2024, on GREEKISH "The flavors and dishes manage to feel both classic and fresh, inspiring Tuesday night dinner options that will transport your family." -- NPR, "Books We Loved This Year," on GREEKISHBiographical Note: Georgina Hayden is a cook and food writer who in 2021 won the Fortnum & Mason Best Cookery Writer Award. She has appeared on CBS Mornings and BBC1, and her work has been published in the Guardian, People, Conde Nast Traveler, The Times and others. Her most recent book, Greekish, was named a Best of the Year by Esquire, the Los Angeles Times, NPR, and Table, was a Sunday Times bestseller, and was a Jamie Oliver Cookbook Club Pick. Her first book, Nistisima, was a Sunday Times bestseller and was voted Best Cookbook at the OFM and Fortnum & Mason Awards. She lives in London. Publisher Marketing: A Maldon Salt Cookbook Club Pick Review Citations:
Contributor Bio:Hayden, Georgina Georgina Hayden is a cook, food writer and stylist from north London. She writes for publications such as The Telegraph, Delicious Magazine and Observer Food Monthly, and in 2021 she won the Fortnum & Mason Best Cookery Writer Award for her work in Waitrose Food magazine. She has appeared on Radio 4's Woman's Hour, and regularly appears on Channel 4's Sunday Brunch and BBC1's 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, Stirring Slowly, was published in 2016, followed by the book about the food of her Cypriot family, Taverna, in 2019. Her third book, Nistisima: The secret to delicious Mediterranean vegan food 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 |
