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Symeon Kamsizoglou - Gastrotaverna, Inbunden

Inbunden, Engelska, 2026

Gastrotaverna

Recipes of a New Greek Cuisine

Av Symeon Kamsizoglou

Del i serien Tra Publishing

557 kr

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Beskrivning
"A new cookbook marrying the spirit of the local taverna with a fine-dining flair." —Financial Times "A journey through the rebirth of Greek foodways...packed with wisdom"—Library Journal Journey through Macedonia, Athens, the Cyclades, Corfu, Crete, and the Peloponnese to discover the ingredients, traditions, and stories that shape a new Greek cuisine in this book that is both a travel guide and a collection of recipes.For two years, chef Symeon Kamsizoglou and his wife, Delphine, traveled throughout Greece, meeting with producers, winemakers, chefs, and artisans. From city to island, from countryside to market, from family kitchens to tavern tables, each stop nourishes a cuisine that is both simple and vibrant, deeply rooted in the land. In Gastrotaverna, Kamsizoglou offers recipes that highlight Greece's culinary and historical heritage throughout different Greek regions: Macedonia, Thessaly, Cyclades, Crete, Corfu, Athens, and the Peloponnese. Through restaurateur profiles, he shines a light on the key players of the gastrotaverna movement, who combine the tradition of the Greek tavern with a certain gastronomic rigor.
Produktinformation
  • Utgivningsdatum: 2026-12-03
  • Mått: 198 x 267 x 38 mm
  • Vikt: 1 633 g
  • Format: Inbunden
  • Språk: Engelska
  • Serie: Tra Publishing
  • Antal sidor: 336
  • Förlag: TRA Publishing
  • ISBN: 9781962098427
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Mer om författaren

Symeon Kamsizoglou was born into a Greek family originally from Istanbul. Raised between Kozani and Thessaloniki in northern Greece, he discovered his passion for cooking early, learning from his mother. He later trained at the Thessaloniki School of Hospitality before moving to Paris, where he refined his craft in leading kitchens, including Le Pré Catelan and the Hôtel de Crillon. He is the Founder and Chef of Ypseli, a Greek gastrotaverna in Paris. Gastrotaverna is his first cookbook.

Recensioner i media

Thessaloniki-born chef Symeon Kamsizoglou and his wife Delphine Pique spent two years journeying through his homeland to document the stories and traditions that make up Gastrotaverna: a new cookbook marrying the spirit of the local taverna with a fine-dining flair. It features essays and profiles by Hydra-based writer Joshua Hickey alongside recipes for eggplant ash moussaka and corfiot bourdeto (spicy fish broth) captured through the lens of Stanislaw Boniecki. EM

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