MAZI
Modern Greek Food
-
-
5.0 • 1 Rating
-
-
- 3,99 €
-
- 3,99 €
Publisher Description
'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Tired of outdated perceptions of typical Greek food, Mazi is on a mission to revolutionize Greek cuisine.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.
PUBLISHERS WEEKLY
This gorgeous debut cookbook from Mouratoglou and Carr , who opened their restaurant, Mazi, in London in 2012, introduces North American readers to their fresh twists on classic Greek cuisine. Mazi means "together" in Greek, and the authors explain that their menu emphasizes dishes to be shared. They open the book with recipes for "amuse shots," including a watermelon and mastiha liqueur aperitif. Recipes for breads, such as sesame-coated koulouria or lagana, tend toward the traditional. The recipes for sharing dishes of meat, vegetables, and seafood include squid ink fava with fried calamari, deconstructed spanakopita, and spicy tiropita with leek and chili. The chapter on salads and raw foods features oysters mojito and a salad with figs, warm talagani cheese, and rakomelo brandy vinaigrette. Mazi's updated main dishes are exemplified by "cool souvlaki" (which replaces the traditional pita bread wrap with rice paper and spit-roasted meat with shredded pork belly) and seared scallops with black quinoa and baby beets. Desserts include a reinterpreted orange and cinnamon melomakarona cake done as a tart with chocolate ganache. Thanks to beautiful full-page photos of the food and of Greece, readers will enjoy perusing this book almost as much as cooking with it.
