Simply More Greek by Ruth Bardis


ISBN
9780646854311
Published
Binding
Hardcover
Pages
233
Dimensions
210 x 260mm

This book is exactly what the title says, Simply More Greek.  It is a unique compilation of simple to prepare, classical foods eaten mostly in villages, towns, and monasteries throughout Greece, based on fresh produce from the garden, seafood from the vast surrounding sea, and baked pies and sweets. There are no meat dishes in this book.  Meat free meals are mostly consumed throughout the year in Greece due to the vast number of fasting days.  The meals chosen for this book are largely unfamiliar and absent from other Greek cookbooks. Such foods as pastitsio and stifado made with mushrooms, sardines wrapped in vine leaves, silver beet rolls stuffed with rice and herbs, stuffed onions with spices and pine nuts.  There are legumes with greens, seafood with raisins, octopus with honey, fresh salads and various dips.  Baked breads such as feta cheese and fennel bread rings, greens, cheese and other variety of pies and different ways to make pastry.  To end there is a selection of desserts such as rice pudding cake, apple cake with whiskey, pastry parcels with nuts, yogurt jelly cake, and plenty more.

The aim of this book is to aspire, educate, and discover more traditional foods.  It is written to entice the avid pescatarian, vegetarian or those wanting to eat more seafood, vegetables, and or, the person eager to open their horizon to more Greek meals, half of which are gluten free.  

This book is divided into four main chapters and sub chapters.

Chapter one is based on the Garden and subdivided into three parts:  Fresh, cooked and accompaniments.  Here you will find recipes using fresh vegetables in their raw state, traditional meals that have been slow cooked, and meals used as meze or sides. 

Chapter two is wholistically seafood recipes.  It is a rich compilation of tasteful recipes derived from the abundance of seafood Greece has to offer. 

Chapter three is home to the Bakery.  Divided into Savoury and Sweet, these recipes showcase the wonders of Greek pies, and various filo pastries made from scratch.  One whole chapter has been written to entice both the novice and experienced home cook to delve into making thin, crispy pies with several techniques and fillings. A chapter that will surely draw one to want to add this book to their collection with its easy and comprehensive tips for homemade pastry making.    The Sweet bakery contains traditional sweets that are not necessarily published in most Greek cookbooks.  They have been selected to expand one’s knowledge of other sweets eaten throughout Greece.

The final chapter is titled ‘The Garden and its Nutrients’.  A summary of the generally consumed herbs, fruits and vegetables used throughout the book and from a Greek garden.  A description of each plant, when to culture and grow, and a list of health benefits are described.

This book has been wonderfully photographed with eye catching food pictures and places throughout Greece.  This book is not only a cookbook but a coffee table book to also peruse away from the kitchen.  
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