Gastrotaverna

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    -- Ella Mansell
  * Financial Times *
Kamsizoglou, a Paris restaurateur and chef, was raised in Greece. He's been pivotal in popularizing the Gastrotaverna movement, which combines the traditions of Greek taverns with contemporary gastronomic techniques. In his first English-language cookbook, he takes readers on a journey through the rebirth of Greek foodways, exploring a culinary movement that brings elevated traditional dishes to casual tavern-style dining. Inspired by two years of travel, dining, and hands-on research, Kamiszglou has compiled a guide to the culture and cuisine he loves. Organized by region, each chapter highlights the history, traditions, and specialties that define these areas. Readers visit the kitchens of major city restaurants as well as those of humble country cooks. The easy-to-follow recipes are presented on a clean white background and include preparation and cooking times, helpful cooking and serving tips, and guidance on sourcing ingredients. Recipe complexity varies, but all rely on fresh ingredients to deliver vibrant flavor. Lovely photography showcases the Greek landscape, kitchens, and dishes, all beautiful and captivating, with captions that explain both relevance and geography.

VERDICT Packed with wisdom, this guide to authentic Greek cooking will delight armchair travelers, home chefs, and readers longing for a taste of Greek flavors and global techniques. -- Sarah Tansley * Library Journal *