Beyond the Greek Salad : Regional Foods from All Around Greece

This book explores Foods Beyond the Greek Salad and is a follow-up from Ruth's Gourmand Awards Best in the World title, Hellenic Kanella: Memories Made in a Greek Kitchen. Offering over 90 recipes (half gluten-free), Ruth has documented recipes that enlarge one's culinary horizon to what Greeks consume throughout the country and, more specifically, to each region. The book has simple recipes to prepare heart-healthy with the overabundance of extra-virgin olive oil, herbs, vegetables, seafood, and fruits.Comprising eight chapters, the book is divided by region, and each region begins with a synopsis of the region's produce, with its history and prominent recipes to accompany that. Ruth has captured and photographed Greece uniquely, making this book a treasure to cook from and have on one's coffee table. Delve into the pages of this book and be introduced to other local foods of Greece. Be tempted by culinary delights from every region of Greece-from the Ionian Islands, sofigado (beef stew with quince, petimezi, and rosemary), psari bianco (white fish with lemon emulsion), and Venetian pastitsio; from Northern Greece, bougatsa (custard pie), koulouria (sesame bread rings), and muhallebi (milk pudding); from the Peloponnese, makaronopita (spaghetti pie), hoirino me selino avgolemono (pork and celery stew), and aginares me araka (braised artichoke stew with baby peas); from Epiros, with its abundance of pies, galatopita (milk pie), alevropita ipirotiki (yogurt and cheese pie), saganaki (sesame-coated feta), and ladopita (spiced olive oil pie); from Crete, kalitsounia lihnarakia (vanilla pastries), sfakianes pites (ricotta pancakes), and herbal teas; from the Aegean Islands, Santorini's ntomatokeftedes (tomato fritters), kakavia (fish soup in saffron and white wine), and revithia fournou me dentrolivano (baked chickpeas with rosemary), and htapodi stin skara; from Thessalía , halva farsalon (caramel jelly), plastos (cornmeal spinach pie), spetsofai (spicy stew with peppers, white wine, and sausage), spatoula karidopita me krema (spiced walnut cake with vanilla custard), and sousamopita (sesame pie); and from Central Greece, kormos (chocolate log with honey and orange), souvlaki, tahinopita baklava (spiced tahini baklava), pagoto halva kai gaourti (halva and yogurt ice creams), and many more. Journey with Ruth through this intriguing collection of foods and pictures around Greece.

This book explores Foods Beyond the Greek Salad and is a follow-up from Ruth''s Gourmand Awards Best in the World title, Hellenic Kanella: Memories Made in a Greek Kitchen. Offering over 90 recipes (half gluten-free), Ruth has documented recipes that enlarge one''s culinary horizon to what Greeks consume throughout the country and, more specifically, to each region. The book has simple recipes to prepare heart-healthy with the overabundance of extra-virgin olive oil, herbs, vegetables, seafood, and fruits.

Comprising eight chapters, the book is divided by region, and each region begins with a synopsis of the region''s produce, with its history and prominent recipes to accompany that. Ruth has captured and photographed Greece uniquely, making this book a treasure to cook from and have on one''s coffee table.

Delve into the pages of this book and be introduced to other local foods of Greece. Be tempted by culinary delights from every region of Greece-from the Ionian Islands, sofigado (beef stew with quince, petimezi, and rosemary), psari bianco (white fish with lemon emulsion), and Venetian pastitsio; from Northern Greece, bougatsa (custard pie), koulouria (sesame bread rings), and muhallebi (milk pudding); from the Peloponnese, makaronopita (spaghetti pie), hoirino me selino avgolemono (pork and celery stew), and aginares me araka (braised artichoke stew with baby peas); from Epiros, with its abundance of pies, galatopita (milk pie), alevropita ipirotiki (yogurt and cheese pie), saganaki (sesame-coated feta), and ladopita (spiced olive oil pie); from Crete, kalitsounia lihnarakia (vanilla pastries), sfakianes pites (ricotta pancakes), and herbal teas; from the Aegean Islands, Santorini''s ntomatokeftedes (tomato fritters), kakavia (fish soup in saffron and white wine), and revithia fournou me dentrolivano (baked chickpeas with rosemary), and htapodi stin skara; from Thessalía , halva farsalon (caramel jelly), plastos (cornmeal spinach pie), spetsofai (spicy stew with peppers, white wine, and sausage), spatoula karidopita me krema (spiced walnut cake with vanilla custard), and sousamopita (sesame pie); and from Central Greece, kormos (chocolate log with honey and orange), souvlaki, tahinopita baklava (spiced tahini baklava), pagoto halva kai gaourti (halva and yogurt ice creams), and many more. Journey with Ruth through this intriguing collection of foods and pictures around Greece.