Our award winning author Theo Michaels; we are honoured to announce that two of Theo’s cookbooks published in 2020 by Ryland Peters and Small; Share and Rustica; have won their respective categories in the renowned Gourmand World Cookbooks Awards.
Rustica – Mediterranean village food won the category D02 Health & Nutrition of the Gourmand World Cookbook Awards
SHARE – delectable sharing boards won the category A11 Entertaining of the Gourmand World Cookbook Awards
Theo and FiveDinners.com have partnered with Fruit Bowl to offer a 1 week exclusive meal plan via the FiveDinners.com platform to kick off 2021. The meal plan is part of the Fruit Bowl #5in5challenge campaign to get kids eating two of their five-a-day in every dinner for a week.
Recipes were developed by Theo to incorporate at least two portions of ‘your five a day’ in every meal; specifically designed with kids in mind (e.g. sneaky vegetable beef burgers, homemade calzone, chimichangas and more!) all developed in conjunction with Fruit Bowl including videos for every recipe to help parents cook each dish.
“While sharing may be the central concept behind this book, we can promise you won’t want to. Theo A. Michaels, former MasterChef semifinalist, manages to craft one surprising and sensational recipe after another.”
“What it means to eat like a true resident of the Mediterranean with meals that focus on coaxing the best results out of simple, quality ingredients.”
I’m a clown most of time; but this has really touched me. Anyone creative; chefs; authors; artists; carpenters; etc.; put their heart & soul into their work and then put it out there to be judged – it’s crushing when someone doesn’t like it and utterly euphoric when they do..
Without this sounding like a BAFTA acceptance speech (currently folded in my pocket – you never know 😋) I owe a debt of thanks to a million people, to name a few: Cindy and Julia Charles at my publishers Ryland Peters & Small, Mowie Kay, Kathy Kordalisk Sonya Nathoo, my wife and kids and so many others.
I write this on 22nd December 2020 and I’m hitting the eggnog hard today to celebrate 🎅😘
Comment from David Leite @davidleite The 20 Cookbooks We Cooked From the Most in 2020: “Our 100+ recipe testers stand behind these amazing books, amazing talent, amazing recipes. And that’s good enough for me”.
The Guild of Food Writers is the professional association of food writers and broadcasters in the United Kingdom. Established in 1984, it now has around 480 authors, broadcasters, columnists and journalists among its members
Theo has been appointed as a brand ambassador for Kenwood.
Theo said “I’ve been a fan of Kenwood products for ages and even other brands within the Kenwood group (I’ve got great DeLonghi coffee machine that’s been running for a decade!) so it is with huge honor that I accept the invitation to become part of the Kenwood family.”
Grab a discount on any Kenwood product using the code: THEO10
Theo appears on the Kenwood RealCooks website, and is now hosting a live cookalong with Kenwood Kids Club on their youtube channel here.
Theo says ‘it’s just me, my kids, in my kitchen making a mess, cooking easy simple dinners and trying to have an hour of normality during these, frankly surreal times. Hopefully the kids watching will have some fun, learn a thing or two and maybe, just maybe, the parents will get dinner at the end! This won’t be pretty…’
#KidsCookWithTheo is live every Monday, Wednesday and Friday at 4pm (GMT) with the ingredients needed for each session announced the week before.
The philosophy behind SHARE is all about creating an interactive and exciting dining experience to be ‘shared’ amongst friends and family. SHARE was inspired by the work I do at events where I’ve been creating sharing boards and grazing tables for 10 people to twenty foot long grazing tables for 300 guests.
SHARE is my fourth cookbook, it’s published by Ryland Peters & Small and the extremely talented Mowie Kay did the photography, and my good friend Jean-Cristophe Novelli kindly wrote my foreward.
SHARE is broken down into 10 chapters ranging from Meze, Feast, Ocean, BBQ, Vegan, Sweet and many more; there is literally something for everyone with over 80 recipes and detailed step-by-step guidelines on how to build your own grazing table.
I’ve had a Cyprus BBQ (and every other Greek I know) for as long as I can remember. As such, I am chuffed to have developed a host of new recipes as part of a video series using the exceptional Cyprus BBQ – it’s all about the rotisserie!
I’m so pleased to announce a new working relationship with Big K – I’ve been using Big K products for years so was very happy to showcase their products through a bunch of new recipes I’ve developed especially for Big K.
Well, how cool is this! I was honoured to be invited by the cool cats at Twitter HQ in London to sign a few copies of my new book Orexi and the awesome food team (Fooditude) prepared a few recipes from my book to serve the Tweeps for lunch.
I had a wonderful time at the beautiful Saira Khans house last week as I cooked a six course summery lunch for a bunch of the Loose Women (Stacey Solomon, Nadia Sawalha, Jane Moore and of course lovely Saira) plus a bunch of other gorgeous girls.
Luckily I had Saira’s husband Steve there for moral support 🙂
Fresh ingredients feature heavily in the recipes, which are divided into seven sections. The author states that “… the heritage of Greek food is not simply about the ingredients, […] but it’s also the stories that cradle a plate of food, the childhood memory of eating something all together and the conversations around a table.” To this end, at the beginning of each section, he brings us a slice of Greek life, explaining the traditions behind the dishes or childhood memories associated with particular foods. He also introduces each recipe with a brief story detailing the origins of the dish or his inspiration for creating it. The recipes don’t follow the boring, traditional format we’re used to in other cookbooks. These are more conversations with the author, in which he provides tips and tricks learned through experience, as well as humorous asides such as, “tomatoes are very self-conscious and would hate to feel overdressed” and “serve with a green salad and smug expression”.
The author’s personality and humor radiate from the pages. This cookbook is as entertaining to read and look at as it will be to cook from. Mostly it’s about combining fresh ingredients with splashes of ouzo, glugs of olive oil, a squeeze of lemon, and of course, family. As the author states, “I always find that food never fails to start a conversation and bring people together.” Kali Orexi!
“Rooted in Pelion and Thessaly, our grandfathers’ olive groves have raised and maintained our families. For us, olive oil is life, flavour, company, remedy, an offer of nature to people. In every bottle we produce, we make sure to include in the ingredients the authentic Greek cultivation of olive oil”. Besios Limited