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Nistisima
_____________________________bbrNo fads, no frills, just 120 vegan recipes that have stood the test of time from award-winning food writer Georgina Hayden, currently appearing on Channel 4's iThe Great Cookbook ChallengeibbrbbriNistisima imeans fasting foodb ' food eaten during Lent and other times of fasting observed by those of Orthodox faith. Mostly this involves giving up meat and dairy and instead using vegetables, pulses and grains to create easy, delicious dishes that all just happen to be vegan.brbrIn this book, Georgina draws on the history and culture around inistisimoi cooking in the Mediterranean, Middle East and Eastern Europe to share the simple, nutritious and flavour-packed recipes at the heart of the practice, including:brbr' Salatet malfouf cabbage slawbbr' Briam ('Greek ratatouille')bbr' Pumpkin, raisin and harissa piebbr' Kibbet el raheb, 'monks' soup' bbr' Jewelled lentil moutzentrabbr' Rizogalo rose rice pudding with roasted strawberriesbbr' Moustokouloura spiced grape, honey and chocolate biscuitsbbrbrWhether you're vegan, vegetarian, or simply want to eat more plant-based food, iNistisima ioffers you tried and tested recipes that celebrate the very best of this tradition ' all bursting with flavour and all surprisingly vegan.br_____________________________bbr'bMouthwatering recipes and beautiful storytelling ' I want a seat at Georgie's table.' bJAMIE OLIVERbr

Nistisima

  • Georgina Hayden

    120 naturally vegan recipes from the Mediterranean, Middle East and Eastern Europeb

  • Material available

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    French, Dutch, German

  • Book Details

    Imprint: Bloomsbury Publishing brPublication date: 31032022 brFormat: 246 x 189 mm | 304 pages

  • About the Author

    Georgina Hayden is a cook, food writer and stylist from north London. She writes for publications such as iThe Telegraphi, iDelicious Magazine iand iObserver Food Monthlyi, and in 2021 she won the Fortnum & Mason Best Cookery Writer Award for her work in iWaitrose Foodi magazine. She has appeared on Radio 4's iWoman's Houri, and regularly appears on Channel 4's iSunday Brunchi and BBC1's iSaturday Kitcheni. br brGrowing 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, iStirring Slowlyi, was published in 2016, followed by the book about the food of her Cypriot family, i Tavernai, in 2019. Nistisima is her brthird book. br brGeorgina documents her recipes and food travels on her Instagram page: @georgiepuddingnpie.

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