Flavours of Greece Rosemary Barron

Greek food has a healthy indifference to the trends of fashion, but a supreme ability to promote feelings of well-being and conviviality. It is simple, honest and unfussy, explains Rosemary Barron in her book "Flavours of Greece." Even the most sophisticated world-travelled Greek approaches a village table laden with foods such as wild greens, spit-roasted lamb, and sweet cheese pies with relish and enthusiasm. Dining in Greece is an activity that stimulates all the senses. The food is colourful, pungent, and fragrant, imbued with the wonderful heady fragrances of fresh herbs and spices. Greek food is consumed with great gusto. Whether the meal is eaten at home or in a harbour-side taverna, it is always accompanied by animated conversation and a deep, spirited appreciation of the food.

You will find no haute cuisine in this book, but much fine food. There are over 250 recipes; many are simple, based on good, fresh ingredients. Many are highly flavoured and aromatic. All taste even better when shared with friends. Many of the regional and national specialities include mezes, little appetizers and dishes that in combination so often become a meal in themselves. Others include fried cheeses, salted almonds, creamy taramosalata, capers, cucumber and yogurt dips, delicate lemon and egg broths, hearty winter bean soups, grilled meats and fish, casseroles, stuffed vegetables and pilafs, infused with the flavours of oregano, rosemary, cumin, garlic and cinnamon, nuts and raisins.