Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond. The breadth and variety of Greek cooking will astound the uninitiated who so wrongly believe it is limited to lobster, lamb and olive oil. This book explains, in succinct step-by-step methods, more than 100 recipes to suit every course and occasion. The contents are: Appetisers, soups, sauces, meats, seafood, poultry, pasta and rice, vegetables, salads, pastries, cakes and cookies, preserves, breads and wines. They collectively confound the mischievous myth that Greek cooking is too rich, too spiced or too oily. The author, intensely proud of her Greek heritage, explains the historical and provincial origins of the widely different food styles; some of which date back to the early Olympiads when victors were showered with honey cakes and other delicacies as a tribute. All recipes are describes by both their Greek name and the English equivalent. The Greek Cookbook is more than an ethnic repertoire, it is creative all-seasons cookery at its best - based on experience that reaches as far back as classic Greece itself.