Simply More Greek
Foods from the Garden, the Sea and the Bakery
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This book is precisely what the title says, Simply More Greek. It is a unique compilation of simple to-prepare, classical foods eaten primarily in villages, towns, and monasteries throughout Greece. It is 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 primarily unfamiliar and absent from other Greek cookbooks. Pastitsio and stifado are made with mushrooms, sa...
This book is precisely what the title says, Simply More Greek. It is a unique compilation of simple to-prepare, classical foods eaten primarily in villages, towns, and monasteries throughout Greece. It is 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 primarily unfamiliar and absent from other Greek cookbooks. Pastitsio and stifado are made with mushrooms, sardines wrapped in vine leaves, silver beet rolls stuffed with rice and herbs, and onions with spices and pine nuts. There are legumes with greens, seafood with raisins, octopus with honey, fresh salads, and various dips. Baked bread such as feta cheese, fennel bread rings, greens, cheese, and other 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. This book aims to inspire, educate, and discover more traditional foods. It is written to entice the avid pescatarian, vegetarian, or those wanting to eat more seafood and vegetables, and 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 Greece''s abundant seafood. 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 the novice and experienced home cook to make thin, crispy pies with several techniques and fillings. This chapter 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 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.
