Beyond the Greek Salad - Regional Greek Foods by Ruth Bardis

This is an author signed version, exclusively for Grecian Purveyor customers, of the award-winning cookbook by Ruth Bardis. Beyond the Greek Salad: Regional Foods From All Around Greece.

This book explores foods Beyond the Greek Salad, offering over 90 authentic Greek recipes (half of them 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 recipes that are simple 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 thereafter. Ruth has captured and photographed Greece in a magnificent way, making this book a treasure not only to cook from, but to proudly display on your coffee table!

Delve into the pages of this book and be "transported" to real Greece and its local foods. Be tempted by various culinary delights from every region of Greece such as:

Ionian Islands: sofigado (beef stew with quince, petimezi, and rosemary), psari bianco (white fish with lemon emulsion), and Venetian pastitsio;

Northern Greece: bougatsa (custard pie), koulouria (sesame bread rings), and muhallebi (milk pudding);

Peloponnese: makaronopita (spaghetti pie), hoirino me selino avgolemono (pork and celery stew), and aginares me araka (braised artichoke stew with baby peas); 

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);

Crete: kalitsounia lihnarakia (vanilla pastries), sfakianes pites (ricotta pancakes), and herbal teas;

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;

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);

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.

This book features stunning food styling and photography and it's considered as a must-have guide to authentic and traditional Greek recipes, making it the perfect gourmet gift for all cooking lovers!

About the Author

I was born in Australia to Greek parents. Passionate about traditional Greek cuisine, I set off to learn extensively about my heritage, travelling countless times to Greece and revisiting my origins. My strong ethnic heritage and love of nourishing food facilitated my switch from fashion designing to cooking, photography, and writing. With the addition of these skills I was inspired to write, photograph and document stories around the family table. Greek food, from a Greek heart!

Awards: The 2020 Gourmand Harvest Award (Australia) for Mediterranean Cooking. Independent Publisher Award, New York 2020 - Bronze Medal (Specialty Cookbook Category).