Dining in Greece is an activity that stimulates all the senses; the food is colorful, pungent and fragrant, perfumed by the wonderful heady fragrances of fresh herbs and spices, and it is consumed with great gusto. In Flavors of Greece Rosemary Barron invites us to share these communal pleasures and to accompany her on her exploration of the Greek kitchen via the markets, full of shapes, colors and textures which excite the senses-glossy vegetables and lush juicy fruits, plump nuts, sacks of dried beans and pulses, sea-fresh fish, crumbly white cheeses and barrels of glistening black olives. 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 flavored and aromatic; all taste even better when shared with friends.