![]() ![]() There's an immersion in memories of the past, both a sense of longing for what was as well as a lingering regret over how things played out over the years. The middle dragged a little as events played out over the five days. Whilst she acted as a sort-of impetus for Koki to keep moving, keep trying to survive, I kind of feel that she could have been replaced by anything (or anyone) else. I loved the way Adem's, Richard's and Koki's stories weaved in and out of each other, I didn't care so much about Serkan or what his whole confusing interaction with the baby was about, and whilst I loved the thread of the rose and the petals and the innocent fairy tale of Maroulla that both starts and ends the novel, she wasn't ultimately very important to the story. Sometimes it's too much-the core of this story feels like Koki's, the way she's caught between Greeks and Turks, an outcast to both groups as much as she is deeply tied to both. Lefteri moves you through the capture of Kyrenia through several viewpoints: Maroulla's childish innocence, Adem Berker's loss and guilt, Richard's longing, Commander Serkan Demir's anger and hatred, Koki's fear. It's beautiful, and sad, setting you up to journey through war-torn Cyprus in 1974. It starts off with this really fairy-tale like sequence, full of symbolism. The best bits of this book are the beginning and the end. ![]() I'd say it's a tentative 3.5-star book, just because I'm not sure. At any rate, I liked it enough despite the fact that it's historical fiction and not fantasy, so *shrug*. Still, this goes to show that it wasn't particularly exciting to me, because I've powered through books in the middle of the night whilst dead-tired because I really wanted to know what happens next. We want to give pleasure and love to people, not make them sick.I feel that the reading of this book was slightly impacted by the fact that I was reading it in spurts, mainly while on various trains, and whilst really sleepy. We really, really take our job seriously. At the end of the day, it’s a lot about trust. We know them, they’re in Ontario, so we know how they treat it and the procedures that they have. For meat, we work with suppliers that only do grass-fed meat. So, we know the quality, we see it and we open it all ourselves. “What we do at Joni is we receive all the pieces whole: fish, seafood, lamb and poultry. We eat raw stuff all the time, so we shouldn’t be that afraid.” How do you ensure the quality of raw dishes at Joni restaurant? If it smells, you know it’s not good, so you shouldn’t use it. With raw things, it will be very clear if they’re not agreeable. The main dangers we can have are where we source it and how we manipulate it. ![]() We eat raw salads, we eat raw fruits, we eat raw nuts. You need to trust that all the sanitation procedures are in place.” What if you're afraid of eating raw meat and fish dishes? Then you have to trust who you’re buying from. So that will assure you that you’re killing all of those. ![]() A lot of the bacteria, parasites or whatever could be in the meat will die under a certain temperature. I will always recommend freezing the protein for at least 20 minutes, just to kill anything on top of the surface without cooking the meat. The most important thing is how you manage your environment when you are using raw proteins.Īntonio Soriano, executive chef at the Park Hyatt So more important than having a protein that’s safe is to have an environment that’s safe - use gloves, have a clean knife, and a very clean cutting board. “Normally the problem you have is never with the protein itself but with the surface of the protein - whoever manipulated it, whoever touched it and the surface where you’re cutting it. Is it safe to eat raw meat and fish dishes? Here, he gives us the lowdown on some of his favourites from Peru, France and beyond. Born in Peru and raised in France, Soriano brings his diverse background and experience with raw dishes from both cultures to the culinary program at the hotel. To dispel our fears, we talked to Antonio Soriano, the Park Hyatt’s executive chef. But there’s still a lot of skepticism and misconception around eating raw fish. An incredibly fresh, delicate piece of nigiri sushi has the power to make us swoon, while a seared-on-the-outside, raw-in-the-centre bite of tataki is a flavour and texture combination that lives in our heads rent-free. Beyond sushi, there’s a myriad of delicious raw meat and fish dishes from different cuisines spanning the globe.Ĭooking manipulates and can even remove the natural, succulent flavours of raw proteins. ![]()
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