The chef and pastry chef Lazaros Kapageoroglou reports that he went nuts. The reason? A cake with watermelon. He tried this creation on the island of Milos in the Aegean. What a flavor, what a combination! In Kapageoroglou’s “Sun and Sea on a Plate” one experiences many such culinary discoveries. In his book, Kapageoroglou, who has cooked on numerous Greek islands and has been working in Switzerland since 2012, introduces us to not only the usual souvlaki and moussaka (which he prepares in a thoroughly exciting way), but also such mini treasures as the karpouzopita milou, the watermelon cake. It is refreshing, light and with lots of mint – and an enrichment for every baking repertoire.
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