Author(s): Georgina Hayden

Food & Drink | Mediterranean | Middle Eastern | Read our reviews!

Greek Cypriot food is a melting pot of delicious flavours- simple Mediterranean salads; classic ingredients like feta, a squeeze of lemon and fresh oregano; cinnamon-infused stews; orange-blossom scented pastries. TAVERNA, takes the best of traditional Cypriot cooking and makes it relevant to modern home cooks.
From simple vegan fast-day dishes to feasts for the family, there is something delicious for every mood and moment. These delicious recipes relive sun-kissed Mediterranean holidays and simple taverna-style meals.

STELLA'S REVIEW:
I have a few Greek cookbooks, but this one I love the best. Partly, because it’s Cypriot cuisine and partly because I’ve become enamoured with several dishes from Taverna.  The one that had me hooked straight away was the Louvana Me Marathos (yellow split pea and wild fennel soup) - so delicious and hearty, especially with a poached egg on top (vegan without). Perfect for any time of the year, and I can recommend it for a hearty winter supper, as well as refreshing summer fare. The lemon gives it zing, while the creamy texture of the split peas and rice is the ultimate comfort eating.
My father made the best keftedes — soft and flavoursome — so I’m always looking to replicate the texture (in my own pescatarian way). Georgina Hayden’s Fish Keftedes in Mustard and Dill are both delicate, creamy and indulgent — and flexible. You can swap out the fish type and adjust the quantity without any major repercussions, and the dill can be swapped for fennel. There are several keftedes recipes — three vegetable (including aubergine, of course) and pork. There are the slow-baked lamb and moussaka dishes which look just like my Yaya’s cooking right down to the enamel dishes, as well as the familiar traditional sweet pastries. In Taverna, Hayden draws on these favourites but also brings a contemporary twist to many of the dishes, making them lighter and less time-consuming to make. If you have apples, make the simple cake Milopita. Oranges? Portokalopita — a delicious sticky citrus wonder with shredded filo and yoghurt. But my favourites in this book remain tilted towards the savoury and everyday. Greek Cypriot cuisine is notable for its blend of Mediterranean and Middle Eastern influences, with plenty of fish and vegetarian choices. From simple fare to feasts, this is a cookbook to enjoy for its recipes as well as Georgina Hayden’s island and family stories.


(The blue glass bowl featured here belonged to my Greek Cypriot grandmother, Maria. It reminds me of sitting at her table eating feta, olives and the best sesame-coated biscuits ever, while the scent of slow-cooking food and spices particular to Cypriot cuisine permeated the air.)
_______________________________

Review:

This spectacular book is filled with comforting, delicious recipes and wonderful writing. Authentic and heart-filled, this masterpiece of a cookbook gives an insight into one of the oldest and greatest cuisines on the planet. - * Jamie Oliver *
This is a book I can completely relate to. Georgina's Cypriot heritage shines through so naturally in her stories & recipe choices... which are real, beautifully written & accessible to all. They take me personally right back to my grandparents' table. - * Tessa Kiros *
There couldn't be a better voice for Greek-Cypriot cuisine and culture than Georgina Hayden's. It is a culinary masterpiece that beautifully evokes the country's rich heritage - * Olia Hercules *
Taverna brings a joyful, sun-splashed touch of the Mediterranean to your kitchen  - * Culture Whisper *
Taverna... beautifully evokes the writer's Greek-Cypriot heritage and culture - * Food and Travel *
Taverna... brings a touch of Cypriot sunshine into your kitchen - * Good Housekeeping *
Taverna, is a masterpiece that brings together decades of watching, learning and documenting these recpies -- Jessica Salter - * Daily Telegraph *
Taverna is a labour of love for Georgina... [who] is at once respectful of tradition, but also happy to embrace innovation - * Waitrose Weekend *
Hayden adds a modern slant to recipes, as well as offering some of the classics... lovely - * Choice *
This book is a must if you're as obsessed with the flavours of the Mediterranean as I am -- Laura Jackson - * Marie Claire *

Author Biography: Georgina Hayden is a food writer and stylist from North London. Growing up above her grandparents' Greek Cypriot taverna in Tufnell Park, she developed a love of cooking from the recipes passed down to her. As a teenager she ran a stall at a farmers' market and worked in restaurants, before studying Fine Art at university. Her passion for food landed her a job as a food writer and stylist on various food magazines, until she joined Jamie Oliver's food team where she worked for twelve years. She now writes, develops and styles for magazine, books, television and campaigns. She also writes an online family food blog- georginahayden.com. Georgina's work is inspired by her family, her heritage and her love of travel. There is nothing she treasures more than cooking with her mum and her yiayia (grandmother). She documents her food adventures on her two instagram accounts @georgiepuddingnpie and @peaandthepod. Her first book, Stirring Slowly, was published in 2016, and Taverna is her second.