Falling Cloudberries: A World of Family Recipes

Front Cover
Allen & Unwin, 2004 - Cookbooks - 397 pages
16 Reviews
"Falling cloudberries, gravalax and strawberry tops, my grandfather's special chips, cinnamon and orange blossom water, rice pudding, spare ribs and stroganoff, rose petals and jasmine in the summer-night heat...these are some of the memories I carry with me from a life in many countries and a family who have loved many kitchens. They are the recipes that have stayed with me, been carried from home to home, and been given generously by many friends. These are the recipes I love." Tessa Kiros was born in London to a Finnish mother and a Greek-Cypriot father. The family moved to South Africa when she was four and, at the age of 18, Tessa set off to travel and learn all she could about the world's cultures and traditions, and new ways of living and eating. She has cooked at London's The Groucho Club and in Sydney, Athens and Mexico. On a trip to Italy to study the language and food she met her husband, Giovanni, and now lives in Tuscany. In her second book, Tessa captures the spirit of her journeys around the world and her diverse cultural background as she celebrates home cooking across the continents. "
 

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LibraryThing Review

User Review  - landerman - LibraryThing

I received this as part of the Early Reviewers program last winter--and was super-excited to sit down and look it over. Like many reviewers here, I agree that the book is beautiful. The images are ... Read full review

LibraryThing Review

User Review  - tara35 - LibraryThing

Tessa Kiros sure knows how to put together a beautiful book! I have enjoyed her book Apples for Jam but think this one is even better. The chapters in the book are arranged by location, all places ... Read full review

Contents

FOOD FROM MANY KITCHENS
9
FAMILY TREE
12
FALLING CLOUDBERRIES HNLAND
17
OREGANO ORANGES OLIVE GROVES GREECE
70
CINNAMON ROSES crm
144
MONKEYS WEDDINGS 276 WASHING LINES WISHING WELLS AV
224
Copyright

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Common terms and phrases

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Page 183 - /4 teaspoon salt into a large bowl. Make a well in the centre and stir in the yeast mixture, the oil and 8O m (2'/2 fl oz/'/3 cup) water.
Page 183 - Turn out onto a lightly floured work surface and knead for 10 minutes, or until smooth and elastic and the dough springs back when an impression is made with a finger.
Page 117 - Season with salt and pepper and bring to the boil. Lower the heat and simmer for about 15 minutes or until it is cooked and still rather liquid.
Page 61 - Bake in the oven for 55 minutes - 1 hour or until a skewer inserted into the centre comes out clean.
Page 112 - ... fl oz/2'/2 cups) hot chicken stock 2 bay leaves method Place the sausages in a saucepan, cover with cold water and bring to the boil. Lower the heat and simmer for 3 minutes. Remove from the heat and allow the sausages to cool in the water. Drain, pat dry, and cut into 2 cm (3/4 in) pieces. Heat the oil in a large frying pan over high heat and cook the sausages for 2-3 minutes, or until golden all over. Drain on paper towels. Using the same pan, melt the butter...
Page 152 - CHOP the olives, anchovies and capers together with a knife or food processor and place in a bowl. Add the garlic, basil, lemon zest and juice, stir in the olive oil and season well.
Page 88 - Mix together the olive oil, vinegar and oregano and season with salt and pepper. Drizzle the dressing over the octopus and serve immediately.
Page 126 - Bake in the middle of the oven for 15 minutes. Reduce the temperature to '5oC (3ooF/Gas 2) and bake for another 45 minutes.

About the author (2004)

Tessa Kiros was born in London to a Finnish mother and a Greek-Cypriot father. The family moved to South Africa when she was four and, at the age of 18, Tessa set off to travel and learn all she could about the world's cultures and traditions, and new ways of living and eating. She has cooked at London's The Groucho Club and in Sydney, Athens and Mexico. On a trip to Italy to study the language and food she met her husband, Giovanni, and now lives in Tuscany. In her second book, Tessa captures the spirit of her journeys around the world and her diverse cultural background as she celebrates home cooking across the continents.

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