Medesque - Hayden, Georgina
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Erscheint vorauss. 9. Juni 2026
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"Joyful, generous and drenched in olive oil." -YOTAM OTTOLENGHI "Delicious, easy food that's full of happiness." -JAMIE OLIVER Antipasti Pasta Salad + Fried Gnocchi with Crispy Sausage and Broccoli + Creamy Lentil, Potato, Garlic Stew + One-Pan Moussaka + Bacon Halloumi Burgers + Charred Corn, Chorizo, Avocado Salad + Churro-style Dutch Baby + Amalfi Lemon Wedding Cake + Negroni Floats + Greek Cherryade From award-winning chef Georgina Hayden, more than 100 sunny, salty recipes to cook your way along the Mediterranean coast. In Medesque, award-winning food writer Georgina Hayden finds the very…mehr

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Produktbeschreibung
"Joyful, generous and drenched in olive oil." -YOTAM OTTOLENGHI "Delicious, easy food that's full of happiness." -JAMIE OLIVER Antipasti Pasta Salad + Fried Gnocchi with Crispy Sausage and Broccoli + Creamy Lentil, Potato, Garlic Stew + One-Pan Moussaka + Bacon Halloumi Burgers + Charred Corn, Chorizo, Avocado Salad + Churro-style Dutch Baby + Amalfi Lemon Wedding Cake + Negroni Floats + Greek Cherryade From award-winning chef Georgina Hayden, more than 100 sunny, salty recipes to cook your way along the Mediterranean coast. In Medesque, award-winning food writer Georgina Hayden finds the very best recipes from across the Mediterranean and adapts them to suit the home cook. Incorporating the modern twists and tricks that made Greekish such a fan favorite, Medesque is full of dreamy recipes that meet the summer produce season-and beat the heat-perfectly. From Spain to Egypt, the Baltics to Italy, these recipes are delicious, feel-good, and as sunny and refreshing as the Mediterranean itself.
Autorenporträt
Georgina Hayden is a cook, food writer and stylist from north London. She writes for publications such as The Telegraph, Delicious Magazine and Observer Food Monthly, and in 2021 she won the Fortnum & Mason Best Cookery Writer Award for her work in Waitrose Food magazine. She has appeared on Radio 4's Woman's Hour, and regularly appears on Channel 4's Sunday Brunch and BBC1's Saturday Kitchen. Growing up above her grandparents' Greek Cypriot taverna, Georgina developed a love of cooking and storytelling through the recipes passed down to her. She started her career as food assistant, working at various food magazines, and then went on to join Jamie Oliver's food team where she worked for 12 years. There she did everything from styling, developing and writing recipes for books and TV, magazines and campaigns. Her first book, Stirring Slowly, was published in 2016, followed by the book about the food of her Cypriot family, Taverna, in 2019. Her third book, Nistisima: The secret to delicious Mediterranean vegan food was a Sunday Times bestseller and was voted Best Cookbook at the OFM and Fortnum & Mason Awards. Georgina documents her recipes and food travels on her Instagram page: @georginahayden