Charles Campion Knihy

They’re the dishes enjoyed in homes all over Greece, from tiny islands to the mainland cities—foods for the stomach and for the soul, because meal times in Greece are rich with tradition. The Real Greek at Home is part cookbook, part cultural exploration. From the islands come simple dishes like rolled fresh sardines, roast feta with oregano, and spinach and yogurt salad. From the cities comes more sophisticated food, like chicken with young courgettes or lemon and dill bread. And from the sea, honest dishes like barbequed lobster with parsley spread and stewed squid with horta. Contents Festival Food * Dishes from the Mountains * Pastries, Cakes and Desserts * Harvest Home * Lent * Easter Lamb * Island Life * Food from the Big City * Food for Fishermen * Greek Essentials

Charles Campion’s featured restaurants—and there are over 350 of them here—are all carefully selected and described in detail. His reviews offer colorful insights into the food, ambience, service, menus, and prices, as well as all the other insider knowledge that comes from years as a leading London restaurant critic. Handily organized by neighborhood, with easy-to-read maps, Campion’s also features an index that allows you to search by cuisine or price. Charles Campion, past winner of the Glennfiddich Restaurant Writer of the Year award, has been a dining critic for London’s Evening Standard for over a decade.