Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Our cookbook of the week is Cypriana by chef and author Theo Michaels.
Jump to the recipes: ten cloves garlic lemon chicken (kotopoulo lemonato me skordo), slow-cooked squid (kalamari stifado), and bulgur wheat and vermicelli noodles (pourgouri). With nine cookbooks to his name, chef Theo Michaels has covered a host of topics, from making the most out of canned food to showcasing his strategies for feeding his three children . For his latest, Cypriana, he had the welcome opportunity to update one of his past works, drawing on the Greek Cypriot origins of his cooking.
“It was nice to go back to my roots and celebrate Greek food again,” says Michaels. “Greek cuisine is known as one of the healthiest in the world, and I thought it would be nice to revisit that, refresh it with a few new recipes, and celebrate that Mediterranean diet, specifically, the Greek Cypriot diet, which is what I’m made of.” Cypriana is a revised edition of Orexi! (2019), featuring a more streamlined approach to cooking and a freshly illustrated cover.
The more than 80 recipes include traditional dishes from Michaels’ Greek Cypriot upbringing in London and modern takes on its hallmark flavours and way of eating. The essays opening each chapter reflect on his sun-soaked travels to the eastern Mediterranean island of Cyprus. .