Review
Posted in: Books > Cookbooks
26 / 06 / 2008
Chef George Calombaris has certainly made an impact on the Melbourne dining scene over the past few years with his prestigious restaurant, The Press Club. This year, The Press Club won the best new restaurant in the Age Good Food Guide Awards for 2008 as well as naming George as chef of the year.
So what next? Well recently George Calombaris released his new cookbook, The Press Club, Modern Greek Cookery. In the Press Club cookbook, George reveals his culinary style which has been described by others as classical Greek with a modern twist.
The cookbook is split up in dining chapters like most cookbooks, however the difference is that each chapter is in Greek, so the appetizers chapter is called Mezedes, the mains are called Kyria and the sweets are named Glyka. Different.
What I like about The Press Club cookbook is that it’s a collection of unique and innovative recipes which you won’t find in other cookbooks. Each of the dishes are immaculately presented and make you hungry just looking at them. At every turn of the page you’re unsure what you’ll get, much like a chefs degustation menu.
After reading through the recipes, I’ve already made George’s Pickled Octopus, his Pine Nut Hommos as well as the Attiki Joney Dressing which were all excellent. Some of the recipes I can’t wait to try though are the Ouzo-cured ocean trout, salt and vinegar chocolate and yoghurt sorbet as well as the yoghurt and mastic braised neck of lamb which looks like a great winter dish. No modern Greek cookbook would be complete without the classic Greek Salad, which is also included.
If you’re looking for something very different yet stylish, then get yourself a copy of the Press Club cookbook by George Calombaris you’ll enjoy it.
The Press Club – Modern Greek Cookery
George Calombaris
New Holland Publishers
ISBN 978-1741105810
Full disclosure: I received a review copy The Press Club Modern Greek Cookery from New Holland Publlshers
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