Christina Mouratoglou and Adrien Carré - MAZI - Octopus

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    • ISBN:9781784723170
    • Publication date:08 Mar 2018
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    • ISBN:9781784725297
    • Publication date:08 Feb 2018

MAZI

Modern Greek Food

By Christina Mouratoglou and Adrien Carré

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  • £P.O.R.

Come, eat, drink, laugh, enjoy, talk, love...MAZI.

'Probaby the best Greek restaurant in England, Mazi is pure alchemy and poetry' - Alain Ducasse

'You must try it for its artful cooking, that honours the cuisine of Hellas while putting before the happy diner a succession of tastes that are blissfully new.' - Independent

MAZI:
TOGETHER - [tuh-geth-er] - adverb
Gathering, company, mass, combination, mixture

Tired of outdated perceptions of typical Greek food, Mazi is on a mission to revolutionize Greek cuisine. With a strong emphasis on sharing a feast of small dishes, Christina Mouratoglou and Adrien Carré bring a trendy tapas vibe to recipes exploding with flavour yet relying only on the finest fresh ingredients and simple techniques to achieve the best results. Introducing authentic flavours with a modern twist, Mazi is innovative Greek food at its best. Whether it's the Spicy tiropita with broken filo pastry, leeks & chillis, Crispy lamb belly with miso aubergine, chickpea & tahini purée or Loukoumades with lavender honey & crushed walnuts (Greek doughnuts soaked in honey), Mazi's food is intrisically edgy, cool and completely delicious.

Biographical Notes

United in their passion for Greek food, Adrien Carré and Christina Mouratoglou founded Mazi to introduce an exciting new Greek cuisine, breathing new life, colour and flavour into worn stereotypes.

Mazi opened its doors in Notting Hill, London, in June 2012 and has been showered with praise for its fresh, innovative food ever since. It is now one of the trendiest restaurants in London.

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  • ISBN: 9781784723538
  • Publication date: 08 Mar 2018
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  • Imprint: Mitchell Beazley
Mitchell Beazley

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Alissa Timoshkina
Authors:
Alissa Timoshkina

Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia - the crossroads of Eastern European and Central Asian cuisine - with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savour the fragrant Chicken with prunes or treat yourself to some Chak-chak (fried honey cake).'Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia - or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book I feature recipes that are authentic to Siberia, classic Russian flavour combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches - revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.' - Alissa Timoshkina'If anyone had to write a Russian cookbook now, it would have to be her, and her book will end up being a classic' - Olia Hercules, author of Mamushka and Kaukasis

Hamlyn

Cook Slow

Dean Edwards
Authors:
Dean Edwards

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Saiphin Moore
Authors:
Saiphin Moore

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Mitchell Beazley

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Nargisse Benkabbou
Authors:
Nargisse Benkabbou

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Kyle Books

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John Whaite
Authors:
John Whaite

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Authors:
Martyn Nail, Meredith Erickson

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Kyle Books

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John Gregory-Smith
Authors:
John Gregory-Smith
Kyle Books

Stir Crazy

Ching-He Huang
Authors:
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Mitchell Beazley

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Sabrina Ghayour
Authors:
Sabrina Ghayour

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Mitchell Beazley

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Olia Hercules
Authors:
Olia Hercules

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Spruce

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Authors:
Chetna Makan

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Mitchell Beazley

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Selin Kiazim
Authors:
Selin Kiazim

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Conran

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Conran

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Jane Baxter, John Vincent
Authors:
Jane Baxter, John Vincent
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Harumi Kurihara
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Hamlyn

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Sara Lewis
Authors:
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Kyle Books

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Authors:
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Authors:
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