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Marianna Leivaditaki, Aegean: Recipes from the Mountains to the Sea
We are delighted to have the debut cookbook of Marianna Leivaditaki, Cretan chef, formally the head of award-winning Morito restaurant in East London. The daughter of a fisherman, Marianna grew up with a deep respect for local food and producers. We have greatly enjoyed working closely with her and her team over the years and heartily recommend her authentic take on authentic Greek recipes.
From the publisher :
"Marianna is a natural storyteller. She grew up in Chania and spent her childhood helping out in the family-run taverna. Her love for the food of her heritage flows off every page. Marianna offers achievable yet delicious dishes celebrating seasonal food that you can take time to enjoy."
From the publisher :
"Marianna is a natural storyteller. She grew up in Chania and spent her childhood helping out in the family-run taverna. Her love for the food of her heritage flows off every page. Marianna offers achievable yet delicious dishes celebrating seasonal food that you can take time to enjoy."
£24.50
Packaging: Plastic bag
Every recipe is a gem but we love the Cheese Fritters with Thyme Honey which are reminiscent of Sfakianes Pites from Sfakia in Crete.
Marianna Leivaditaki, Chania, Crete
Marianna was born and raised in Chania, Crete. Growing up in the small neighbourhood of Halepa on the outskirts of the city, her father is a Cretan fishermand and her mother is Scottish. She spent her childhood in the fields or by the water and was free to roam as she pleased. Marianna's family ran a seafood restaurant where they spent most of their evenings together.
Marianna rediscovered her love of food whilst travelling after university, where she rekindled her passion of cooking and returned to Crete to work in a kitchen with her brother. Wanting to expand her knowledge she travelled to London for a job in her favourite restaurant called Moro. Starting as a waitress, she worked hard and persisted to enter the kitchen, eventually becoming the head chef.
