In this book, Theodore Kyriakou embarks on a gastronomic voyage around the Greek islands, capturing the intensity of the experience that interweaves sea and sky - simple living and unchanged traditions. Island food reflects the seasons and the remarkable differences between the islands, each with their own staple foods and local delicacies. The chapters follow the course of the day and the rhythm of island life, from breakfast through Spring tides and seasonal vegetables to dinner under the firmament. Dishes range from a breakfast of Warm Bread with Feta Cheese and Preserved Cherries taken on a sunlit veranda to a Casserole of Artichokes, Peas and Carrots, and Lobster on the Barbecue. Sandy beaches, the shade of a beach tavern, idyllic sunsets and the Greek night sky, mingle with the flavour of aromatic honey pies, the taste of strong grappa and delicious meat that melts in the mouth - all combine to make a unique book.