120 naturally vegan recipes from the Mediterranean, Middle East and Eastern Europe
Georgina Hayden is a cook, food writer and stylist from north London. She writes for publications such as The Telegraph, Delicious Magazine and Observer Food Monthly, and in 2021 she won the Fortnum & Mason Best Cookery Writer Award for her work in Waitrose Food magazine. She has appeared on Radio 4’s Woman’s Hour, and regularly appears on Channel 4’s Sunday Brunch and BBC1’s Saturday Kitchen. Growing up above her grandparents’ Greek Cypriot taverna, Georgina developed a love of cooking and storytelling through the recipes passed down to her. She started her career as food assistant, working at various food magazines, and then went on to join Jamie Oliver’s food team where she worked for 12 years. There she did everything from styling, developing and writing recipes for books and TV, magazines and campaigns. Her first book, Stirring Slowly, was published in 2016, followed by the book about the food of her Cypriot family, Taverna, in 2019. Nistisima is her third book. Georgina documents her recipes and food travels on her Instagram page: @georgiepuddingnpie.
Mouthwatering recipes and beautiful storytelling – I want a seat at
Georgie’s table
*Jamie Oliver*
This book is the sunny window that everyone needs: open it to flood
your kitchen with Mediterranean sun, delicious food and great
stories. Georgina takes these ancient traditions and fits them to
our modern kitchens with impeccable style and flare; surely lent
has never tasted so good
*Itamar Srulovic, Honey & Co*
There’s so much to love and to learn in Georgina’s glorious
Nistisima. It’s really worth fasting to eat like this
*Claudia Roden*
The only proper response to Georgina Hayden’s new book, Nistisima,
is greedy delight, as far as I’m concerned
*Nigella Lawson*
‘Georgina has collected bakes, sides, suppers and puds (all
plant-based) laced with layers of flavour and dollops of love.
You’ll find old chums like tabbouleh and meet new friends such as
Serbian ajvar (a roasted red pepper relish) and “astonishingly
tasty” briam (Greek roasted veg)’
*Delicious Magazine*
‘Once in a while, a new cookbook makes you think “Genius!” This is
one of those – a collection of mainly vegan recipes from countries
where abstaining from meat for religious or cultural reasons is the
norm… Carefully researched and lovingly written, and the recipes
are excellent’
*The Independent*
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