3 out of 5

**OMG! I cannot believe that these reviews haven't been done! I am so sorry they are so late!!!**

Many people have tasted Greek food at Greek festivals, usually held at Greek churches once a year, but unless they are of Greek origin, many people don’t know how to cook it and are unaware of the fabulous not-so-well-known dishes . “Greek” is a lifestyle, and food is an integral part of that lifestyle. So, for those of us who aren’t Greek, Orexi!: Feasting at the Modern Greek Table is the perfect way to learn how to prepare and taste wonderful Greek food at home. The author Theo A Michaels not only presents mouthwatering recipes, but also stories and vignettes that are fun to read and give readers and cooks a sense of the cultural aspect of being Greek.

While the book features some of the famous dishes like souvlaki and baklava, it includes recipes for all kinds of appetizers, main dishes, side dishes, and desserts – ones that almost everyone would like to eat, but have not yet heard of them. There are beautiful photographs, that make it hard to decide which recipe to make.

The Pork Souvlaki is delicious, but the Spicy Chicken Souvlaki is amazing – both are easy to grill, and both have minimal ingredients. Charred Chilli & Feta Dip is delicious, and is a great change from what you get at most gatherings. The book has several recipes using phyllo, and gives good instructions on how to use it in appetizers, mains, and desserts. While there are some recipes in the book that are time consuming and have a lot of ingredients, they recipes turn out picture perfect, and are worth cooking. For those who are unfamiliar with cooking lamb, this excellent cookbook features several good recipes – one in the queue is Cypriot Lamb Shanks in Sticky Sauce – lamb at its best.

Anyone who wants to know more about Greek cooking, and wants to be entertained with good prose will want to pick up this excellent cookbook. There are several recipes suitable for grilling at a gathering, and guests will love them. Highly recommended for an addition to a good cookbook collection.

Special thanks to NetGalley for supplying a review copy of this book.

A beautiful cookbook for to learn the right way to prepare Greek food. Wonderful photographs and well-explained recipes. Mouth-watering recipes that are easy to follow.

TITLE: Excellent, uncomplicated, well-rounded compilation of Greek recipes

What's not to like about Greek cooking? It's got all the flavors and covers all the cooking techniques that I love: Grilled foods, with their char, caramelization and succulence; sauces of yogurt, tomato, olive oil, garlic; lamb, every which way; beans, cooked slow and in soups; and veggies, veggies and more veggies. So, I've indulged myself with several Greek cook books. Somehow, this one, by Theo Michaels, gives very satisfactory coverage to all of that and more. And it surprises me, because this is a relatively small book with way less than a hundred recipes.

Theo Michaels does more than provide recipes. He tells the story of Greek life, coaches and gives tips. He uses personal history and family recipes to expound on traditional Greek flavors and cooking techniques.

Who is Theo Michaels? I was not aware of him before I picked up this book. But I will tell you something that might help convince you to pick up this book too: Do you relate to Lidia Bastianich, her PBS television shows and her books that feature Italian and Italian-American foods? I like her! She is always so personable, and she has so much experience and she loves to teach and share good things and good thoughts. Well, delving into this book, I immediately saw a striking resemblance between the Italian-Croatian Lidia and this Greek Theo Michaels. He's personable. He loves to teach and share. He seems very conscientious in his demeanor. He's like a Greek Lidia. (Hope he does not take offense to me comparing the two--here in a review of his book.....)

Some observations on "Orexi!":
--There are many fine sauces and marinades in this book, and, of course, they can be used with the recipes they are associated with in this book. But they are also great for other dishes. There are several "keepers": A Fiery Tzatziki Sauce, a yogurt sauce for marinating lamb for grilling; a sauce for salmon, either on the grill or in the oven, another sauce for fish in packets.
--There are many fish recipes--and they are versatile in that you can always change out one fish for another with similar characteristics.
--There are many lamb recipes, too. I especially love one that uses cubes of leg meat, marinated in a yogurt sauce (that I've already mentioned above). Down in Texas, we don't see lamb featured at the grocery store. But I can always find a leg of lamb. I debone it, and portion it into pieces, butterfly the portions for grilling. This idea to cube the leg meat, marinate it, skewer it, then grill it, gives us a much-appreciated change-up.
--We also love beans at our house: The giant beans baked in tomato sauce is very good, although I make the dish a bit soupier. There is a Cypriot White Beans In Tomato Sauce that we like, too. There again, we like the sauce to be a bit looser.
--A real winner is a ceviche of white fish, "cooked" in lemon juice and mixed with watermelon cubes. Fishermen who are looking for ways to use their walleye catch will love this easy recipe for a light dinner or appetizer after a long, hot day in the boat.

This author likes to use a pinch of this, a glug of that, a quarter teaspoon, etc. That's the only thing, really, that I don't go for in these recipes. We like more liquid, so I interpret a more generous pinch and glug than this chef does. With some experience, it is an easy adjustment. With the pinch and glug technique, you get the authentic version of a Greek home cook, with a little of this and a little of that.

Regarding the layout: I can't really comment on that because I received an early temporary download from the publisher. I can say that there seems to be a beautiful full-color photo of every dish. The instructions are very clear. Ingredient lists are decent enough--although you will see ingredients like "one eggplant", and you won't have a clue as to the size or weight of it.

Beautifully photographed book with delicious and accessible recipes. Dishes are a modernized version of Greek food and thus use better technique than other books that focus more on tradition.

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.

What a beautiful book; a digital copy doesn’t do it justice, as it is a book in which to revel. I love the photos, I love the recipes, I love the wonderful stories and evocative descriptions. The recipes are clearly written, giving both metric and American measurements and the photos of the finished dishes look mouthwatering. The scenery is beautiful, and you are left wanting to pack your bags and head to paradise. There is plenty for both omnivores and vegetarians and it is definitely one for my wish list.

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!

A great look into Greek - specifically Cypriot - cooking!

I am half-Greek and hail from the island of Kalymnos, so it was very interesting to see similar dishes cooked in different ways and I am excited to try them. I am particularly curious about the risotto inspired by avgolemono soup - which, as Theo said, has been ''food for the soul'' my whole life - and will endeavour to cook it one day.

I loved the stories that went along with the different sections of the book as well as before each recipe. I thought they added a really nice, personal touch to the cookbook and offered an inside glimpse into Greek and Cypriot culture.

Such a valuable cookbook for anyone wanting to learn the right way to prepare Greek food. Wonderful photographs and well-explained recipes. Recommended.

This book presents a collection of recipes for what look like delicious Greek dishes. This is great but at first sounds like it covers familiar ground. What distinguishes this book from others covering this cuisine is the slant towards dishes from Cyprus. The accompanying nostalgia-filled introductory comments from the author add a welcome sense of place and help explain the specific twists typical of Cypriot dishes. I found this book to be a welcome introduction to this cooking and look forward to trying these recipes.

Kali orexi! Bon appetit!

Chef Theo Michaels has produced an excellent Greek Cypriot handbook for feasting with family and friends.

The book is divided into 7 sections:

Yogurt and pitta
Meze
Sea - fish and seafood
Land - lamb, goat, pork, beef & chicken
Sun - salads, tarts....
Fire - barbeque
Sundowners - cocktails and desserts

It is written with verve and a delight in enjoying good food.

Well worth buying for Greek food-loving party people!

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 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

Orexi

The author states that the word Orexi is similar to “bon appetit.” He begins his book by sharing his childhood memories of growing fresh produce and herbs, which olive oil to use, and how he wants people to experience Greek cuisine as a combination of Greek, Cypriot, and other cultures that have influenced Greek cooking, but also the importance of extravagant hospitality.
You are first introduced to a simple and fast yogurt recipe, then a 2 pita recipes are given - one recipe is leavened and the other is not, but the ingredients and preparation are pretty easy!
The Seared Goat’s Cheese with Hazelnuts and Honey uses beets, broccolini, asparagus, spinach, Goat’s cheese, hazelnuts and honey to create a refreshingly tart and sweet salad, and the Roasted Aubergine (eggplant) Dip uses eggplant, cloves, breadcrumbs and olive oil to create a spicy rich-flavored dip!
The Filled Crispy Filo Rolls use lamb, pork, cloves, dates, cranberries, chili pepper flakes, phyllo and mint to create a spicy, meat filled treat!
The cauliflower and tahini recipe uses healthy ingredients such as cauliflower, yogurt and honey to create a cool, easy to fix appetizer.
The Fisherman’s Soup uses fresh ingredients, such as shrimp, clams, squid, tomatoes, and cod fillet to create a taste of the Greek Isles!
There is an abundance of tasty recipes using lamb, beef, goat, and chicken, it will be hard to choose the best one for your feast!
The Smoked Chocolate Baklava recipe has chocolate, cream, coffee syrup, walnuts, pistachios and phyllo pastry in it and it looks delicious and decadent!
There are so many good recipes in this book, you would need to cook one or two a day to enjoy them all - Opa!

Great Greek cook book. Recipes are unpretentious and photography is also very good. I have bookmarked many recipes that I would like to try.

I would recommend this book to any fan of Greek cuisine, Ingredients are easy to source and dishes are simple to prepare.

Thank you to the publisher and Netgalley for an advance copy of this title in exchange for an unbiased review.

This intriguing cookbook combines memories of the author's family & vacations on Cyprus with great recipes. Michaels' recipes are unusual for a Greek cookbook. First, they are often updated.For example his baklava has a coffee syrup and smoked chocolate in the filling. Second, they reflect the cuisine of Cyprus, which is subtly different from the more usual flavors.

Helpfully, it includes both English & US measurements.

It's chock-full of delicious-sounding recipes.

This was a good cookbook with a lot of information given about various foods, complemented with semi hard to do ingredient recipes.
I tried to go couple recipes, and they were just OK. Nothing spectacular, but what I really liked it was the layout of the book and information given. 3/5 for me on this one.