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Orexi!: Feasting at the modern Greek table
A collection of over 80 classic and modern recipes from chef Theo Michaels; paying homage to his heritage whilst championing new modern dishes inspired by the flavors of Greece and Cyprus.
Kali orexi is the Greek equivalent of bon appétit and this enticing book will certainly whet your appetite! Organized in chapters entitled Meze, Sea, Land, Sun and Fire, Theo's recipes evoke a sense of connection to nature, seasonality, abundance, and sociable eating. Fresh ingredients sing from the plate, from juicy watermelon and glossy kalamata olives, to fragrant oregano-roasted lamb and delicate vine-leaf-baked sea bass. Meze features mouth-watering small plates for sharing from whipped dips to meatballs. The sea is woven into Greek culture and seafood is a staple; enjoy the freshest fish and shellfish dishes, cooked simply and served with a squeeze of lemon juice. Meat is a huge part of the Greek diet—rabbit, goat, chicken, and lamb are mainstays with pork enjoyed at celebrations. Cooking it over charcoal is a way of life... The Cypriots use a large rotisserie famous for its souvla (long skewer), while mainland Greece make souvlaki and both grilled and oven-roasted dishes are included here. Greek yogurt, along with artisan cheeses (feta, halloumi etc.) can be eaten hot (saganaki) or shaved into vibrant salads and the tradition of "horta" means there are also plenty of vegetable dishes to enjoy. Finally, Greek desserts are often just a sweet note to savor with a bitter black coffee or you may prefer a Greek-inspired cocktail such as an Ouzo Sour.
Kali orexi is the Greek equivalent of bon appétit and this enticing book will certainly whet your appetite! Organized in chapters entitled Meze, Sea, Land, Sun and Fire, Theo's recipes evoke a sense of connection to nature, seasonality, abundance, and sociable eating. Fresh ingredients sing from the plate, from juicy watermelon and glossy kalamata olives, to fragrant oregano-roasted lamb and delicate vine-leaf-baked sea bass. Meze features mouth-watering small plates for sharing from whipped dips to meatballs. The sea is woven into Greek culture and seafood is a staple; enjoy the freshest fish and shellfish dishes, cooked simply and served with a squeeze of lemon juice. Meat is a huge part of the Greek diet—rabbit, goat, chicken, and lamb are mainstays with pork enjoyed at celebrations. Cooking it over charcoal is a way of life... The Cypriots use a large rotisserie famous for its souvla (long skewer), while mainland Greece make souvlaki and both grilled and oven-roasted dishes are included here. Greek yogurt, along with artisan cheeses (feta, halloumi etc.) can be eaten hot (saganaki) or shaved into vibrant salads and the tradition of "horta" means there are also plenty of vegetable dishes to enjoy. Finally, Greek desserts are often just a sweet note to savor with a bitter black coffee or you may prefer a Greek-inspired cocktail such as an Ouzo Sour.
176 pages, Hardcover
Published April 9, 2019
About the author
Theo Michaels
3 books72 followersBorn in London, comes from a large Greek Cypriot family, married with three kids and understands the reality of cooking for the family!
Has a philosophy of cooking ‘elegant village food’ taking inspiration from humble ingredients and ‘eating like a villager’.
Always weaves people, family and life into food; it’s all about breaking bread and spending time together with food and the making of dishes at its roots.
Food writer for weekly magazine, author, TV and radio appearances and brand food ambassador for household name brands in health, cookware and ingredients markets.
Profile - TheoMichaels.com
Recipes - TheoCooks.com
YouTube channel - CookWithTheo
Instagram / Twitter - @theocooks
Has a philosophy of cooking ‘elegant village food’ taking inspiration from humble ingredients and ‘eating like a villager’.
Always weaves people, family and life into food; it’s all about breaking bread and spending time together with food and the making of dishes at its roots.
Food writer for weekly magazine, author, TV and radio appearances and brand food ambassador for household name brands in health, cookware and ingredients markets.
Profile - TheoMichaels.com
Recipes - TheoCooks.com
YouTube channel - CookWithTheo
Instagram / Twitter - @theocooks
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Community Reviews
Displaying 1 - 12 of 12 reviews
April 7, 2019
Good cookbooks often have recipes that are tempting and easy to follow. Images that make the dishes appetizing. A variety in dishes.
GREAT COOK BOOKS have that and more. Orexi is such a cookbook. The photos make my mouth water. The recipes are easy to follow and enticing.
Before I read OREXI from cover to cover I liked Greek food, NOW I love it!
MasterChef UK’s Theo Michaels is clearly cooking from a place of love and understanding of his family’s culture. While adding his unique perspective and modern touches.
A beautiful book to have very visible in a kitchen. Sure to be a favorite in many homes.
GREAT COOK BOOKS have that and more. Orexi is such a cookbook. The photos make my mouth water. The recipes are easy to follow and enticing.
Before I read OREXI from cover to cover I liked Greek food, NOW I love it!
MasterChef UK’s Theo Michaels is clearly cooking from a place of love and understanding of his family’s culture. While adding his unique perspective and modern touches.
A beautiful book to have very visible in a kitchen. Sure to be a favorite in many homes.
April 17, 2019
The book’s title, Orexi!, comes from the Greek Kali Orexi!, meaning good appetite. In this cookbook, you will discover over 80 Greek and Cypriot-inspired recipes from the author’s childhood memories, his work in professional kitchens, and time spent cooking for family and friends. “The Greek diet is regarded as one of the healthiest in the world, largely due to the high content of vegetables, fruit, grains, pulses, seafood, olive oil and also fermented dairy foods like live yogurt and feta cheese.” These ingredients feature heavily in the recipes, which are divided into seven sections: Yogurt & Pita, Meze (appetizers, salads, and dips), Sea (seafood), Land (meat), Sun (salads and vegetables), Fire (barbequed dishes), and Sundowners (drinks and desserts).
The author states that “… the heritage of Greek food is not simply about the ingredients, […] but it’s also the stories that cradle a plate of food, the childhood memory of eating something all together and the conversations around a table.” To this end, at the beginning of each section, he brings us a slice of Greek life, explaining the traditions behind the dishes or childhood memories associated with particular foods. He also introduces each recipe with a brief story detailing the origins of the dish or his inspiration for creating it. The recipes don’t follow the boring, traditional format we’re used to in other cookbooks. These are more conversations with the author, in which he provides tips and tricks learned through experience, as well as humorous asides such as, “tomatoes are very self-conscious and would hate to feel overdressed” and “serve with a green salad and smug expression”.
As a bonus for readers from all parts of the world, both metric and imperial measurements and temperatures are included in the recipes, and ingredients and cooking utensils are listed under both British and US names (e.g., courgette/zucchini, aubergine/eggplant). However, there were a few terms I wasn’t familiar with (e.g., orzo pasta and petit poi which I deduced are risoni and baby peas from the photo). Recipes names are also provided in English and Greek. The book is illustrated throughout with gorgeous full-color photographs of Greek scenery. Plus, each recipe takes up a whole page with the facing page featuring a full-page color photograph of the finished dish. The recipes are followed by a comprehensive Index, including both Greek and English names and British/US ingredients. Unfortunately, there are a few typographical errors throughout the text.
I wanted to cook a moussaka on the weekend but was disappointed to find there isn’t a recipe for it in the book. I only just cooked lamb shanks last week, but I’ll try the Cypriot Lamb Shanks in Sticky Sauce next time. My husband’s birthday is coming up next week and, for our dinner party, I’m excited to try out the Skewered Goat's Cheese, Date & Pancetta Parcels, Spicy Chicken Souvlaki, and slow-cooked Lamb Shoulder Kleftiko, accompanied by Grilled Aubergines & Feta, Charred Courgettes, and Greek Salad.
The author’s personality and humor radiate from the pages. This cookbook is as entertaining to read and look at as it will be to cook from. Mostly it’s about combining fresh ingredients with splashes of ouzo, glugs of olive oil, a squeeze of lemon, and of course, family. As the author states, “I always find that food never fails to start a conversation and bring people together.” Kali Orexi!
I received this book in return for an honest review.
Full blog post (18 April): https://www.booksdirectonline.com/201...
The author states that “… the heritage of Greek food is not simply about the ingredients, […] but it’s also the stories that cradle a plate of food, the childhood memory of eating something all together and the conversations around a table.” To this end, at the beginning of each section, he brings us a slice of Greek life, explaining the traditions behind the dishes or childhood memories associated with particular foods. He also introduces each recipe with a brief story detailing the origins of the dish or his inspiration for creating it. The recipes don’t follow the boring, traditional format we’re used to in other cookbooks. These are more conversations with the author, in which he provides tips and tricks learned through experience, as well as humorous asides such as, “tomatoes are very self-conscious and would hate to feel overdressed” and “serve with a green salad and smug expression”.
As a bonus for readers from all parts of the world, both metric and imperial measurements and temperatures are included in the recipes, and ingredients and cooking utensils are listed under both British and US names (e.g., courgette/zucchini, aubergine/eggplant). However, there were a few terms I wasn’t familiar with (e.g., orzo pasta and petit poi which I deduced are risoni and baby peas from the photo). Recipes names are also provided in English and Greek. The book is illustrated throughout with gorgeous full-color photographs of Greek scenery. Plus, each recipe takes up a whole page with the facing page featuring a full-page color photograph of the finished dish. The recipes are followed by a comprehensive Index, including both Greek and English names and British/US ingredients. Unfortunately, there are a few typographical errors throughout the text.
I wanted to cook a moussaka on the weekend but was disappointed to find there isn’t a recipe for it in the book. I only just cooked lamb shanks last week, but I’ll try the Cypriot Lamb Shanks in Sticky Sauce next time. My husband’s birthday is coming up next week and, for our dinner party, I’m excited to try out the Skewered Goat's Cheese, Date & Pancetta Parcels, Spicy Chicken Souvlaki, and slow-cooked Lamb Shoulder Kleftiko, accompanied by Grilled Aubergines & Feta, Charred Courgettes, and Greek Salad.
The author’s personality and humor radiate from the pages. This cookbook is as entertaining to read and look at as it will be to cook from. Mostly it’s about combining fresh ingredients with splashes of ouzo, glugs of olive oil, a squeeze of lemon, and of course, family. As the author states, “I always find that food never fails to start a conversation and bring people together.” Kali Orexi!
I received this book in return for an honest review.
Full blog post (18 April): https://www.booksdirectonline.com/201...
April 30, 2019
I recently have started picking up cookbooks to use to help get the family involved in the kitchen. I picked this one but everyone in the family helped pick and prepare the recipes we made. We made Orzo, Roasted Tomato & Feta Salad, Spinach & Feta Balls with Watermelon, Greek Salad, Greek New Potato Salad, Creamy Chicken Risotto with Crispy Crackling, and Halfway 'Pastitsio'. All the directions were easy to read and follow. Of course some of the recipes were easier then others to make. My favorite was Orzo, Roasted Tomato & Feta Salad, which I have already made a few times. My kids favorite was Halfway 'Pastitsio', we made this once but the kids keep asking to make it again. I loved the personal insights and stories included in the book too. I really liked this cookbook and we have been having fun trying out the recipes.
April 11, 2019
Let me start of by saying I started drooling on the cover and did not stop until I was through this book. The photos of the dishes in this book could make anyone drool. I love Greek food. There is a restaurant in St. Augustine Florida I love to visit they have authentic Greek food and it is to die for. With this book I won't have to drive an hour and a half to get it, I can just walk to my kitchen.
There are tons of recipes in this book. Some even have variations. The Tempura Vegetables are one of my favorite. The Prawns baked in feta and tomato sauce are to die for I know because I made them last night for dinner.
If you love Greek food or even if you have never had any grab this book. The pictures alone will make you fall in love with Greek food.
The recipes are not extremely complex so anyone should be able to make these. Most of the ingredients can be found at local grocery stores as well.
Since I cannot get Theo to come cook for me I am going to do the next best thing and cook according to him. He has done a absolutely fabulous job bringing me the recipes for foods I love and also for introducing me to some I knew nothing about.
There are tons of recipes in this book. Some even have variations. The Tempura Vegetables are one of my favorite. The Prawns baked in feta and tomato sauce are to die for I know because I made them last night for dinner.
If you love Greek food or even if you have never had any grab this book. The pictures alone will make you fall in love with Greek food.
The recipes are not extremely complex so anyone should be able to make these. Most of the ingredients can be found at local grocery stores as well.
Since I cannot get Theo to come cook for me I am going to do the next best thing and cook according to him. He has done a absolutely fabulous job bringing me the recipes for foods I love and also for introducing me to some I knew nothing about.
June 6, 2019
Seven lovely chapters of Greek and Cypriot-inspired recipes. It has an introduction and then a further introduction at the beginning of each of the chapters. The seven chapters are split into Yoghurt & pita, Meze, Sea, Land, Sun, Fire and Sundowners.
The Yoghurt & pita chapter explains how to make your own plain yoghurt and a couple of flatbreads. Meze is a chapter of recipes of shared plates, much like the idea of spanish tapas, of which they could be a fish dish, vegetables or meat.
The Sea chapter of recipes covers fish dishes, much as the title suggests, so Land is meat dishes, though the author states meat is not a main staple of their diet, its more fish, grains, vegetables,pulses and fruit - quite different to our current British diet. The meat dishes do look delicious with the red wine marinated pork with coriander seeds sounds and look yummy.
Sun is mainly based on dishes that come from the ground, so quite a few variations of interesting potato and salad dishes. The Fire chapter is for barbecue dishes, with a selection of fish, meat and vegetable recipes. Finally Sundowners is for the end of the day when you fancy a cool drink or a dessert.
This cookery book comes with plenty of colour photography, though not every dish has a picture. The measurements are in both imperial and metric, plus each recipe also comes with its traditional name. Overall there are over 80 recipes to get your teeth into.
There are certainly many recipes that I would try, the grandmothers meatballs to begin with, the red wine pork as already mentioned and the Greek vegetable tart.
I received this book from netgalley in return for a honest review.
The Yoghurt & pita chapter explains how to make your own plain yoghurt and a couple of flatbreads. Meze is a chapter of recipes of shared plates, much like the idea of spanish tapas, of which they could be a fish dish, vegetables or meat.
The Sea chapter of recipes covers fish dishes, much as the title suggests, so Land is meat dishes, though the author states meat is not a main staple of their diet, its more fish, grains, vegetables,pulses and fruit - quite different to our current British diet. The meat dishes do look delicious with the red wine marinated pork with coriander seeds sounds and look yummy.
Sun is mainly based on dishes that come from the ground, so quite a few variations of interesting potato and salad dishes. The Fire chapter is for barbecue dishes, with a selection of fish, meat and vegetable recipes. Finally Sundowners is for the end of the day when you fancy a cool drink or a dessert.
This cookery book comes with plenty of colour photography, though not every dish has a picture. The measurements are in both imperial and metric, plus each recipe also comes with its traditional name. Overall there are over 80 recipes to get your teeth into.
There are certainly many recipes that I would try, the grandmothers meatballs to begin with, the red wine pork as already mentioned and the Greek vegetable tart.
I received this book from netgalley in return for a honest review.
November 30, 2022
This Cypriot-Greek cookbook elevates what I have known as Greek cuisine in a way that can be enjoyed at home. Perhaps it’s the Cypriot influences on the recipes that made my taste buds crave the dishes. The plethora of seafood recipes was wonderful. So much so, I purchased this book for my in-laws as a Christmas present…and I kinda want it own my own too.
May 13, 2019
I received a copy of this book in exchange for an honest review.
Such a valuable cookbook for anyone wanting to learn the right way to prepare Greek food. Wonderful photographs and well-explained recipes. Recommended.
Such a valuable cookbook for anyone wanting to learn the right way to prepare Greek food. Wonderful photographs and well-explained recipes. Recommended.
September 25, 2019
Beautiful photos and easy recipes.
October 31, 2022
such great recipes with fresh ingredients. made me want to eat - which a good cookbook should!
all greek recpies but some to come back to! Also got some ideas to add to my own repitoir
all greek recpies but some to come back to! Also got some ideas to add to my own repitoir
April 29, 2019
The sun, the sea...you can smell and feel the recipes in this wonderful warm home style Greek morsel. Yummy from beginning to end I love Greek food but I’m not a chef this was easy to read and follow
May 8, 2019
This book will bring the sunshine back into your cooking. A big book with lots of Greek and Cypriot recipes to cook from the heart. The photos are fabulous and the recipes are easy. The ingredients are given only as a good cook can, to encourage a taste in what one is making. I love the fact that it has a pinch of this, or a handful of that, rather than the precise amounts which so stifles creativity and the taste buds.
The book is divided into big sections on Pita and yogurt, meze, fish, meat, vegetables and barbeque. A great book.
The book is divided into big sections on Pita and yogurt, meze, fish, meat, vegetables and barbeque. A great book.
May 21, 2019
Due to formatting, I was unable to see full pages of this book (I could only see a small portion of the page). From what I good see, these recipes looked delicious and full of flavor! I love Greek food - it's generally quite nutritious yet tasty!
Displaying 1 - 12 of 12 reviews