Cookbook - Beyond The Greek Salad - Signed Copies - Ruth Bardis

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 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 unique way, making this book a treasure not only to cook from but to 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, and many more.

Journey with Ruth through this intriguing collection of foods and pictures around Greece.

Ruth has added a new book to her collection. Simply More Greek. A must for any cookbook collector 

About the Author

Born in Australia to Greek parents. Passionate about traditional Greek cuisine. With strong ethnic heritage and love of nourishing food facilitated her switch from fashion designing to cooking, photography, and writing. With the addition of these skills she was inspired to write, photograph and document stories around the family table. Greek food, from a Greek heart!