Greek cooks make wonderful use of the abundance of seasonal ingredients, cooking only the freshest and best available. This fabulous new book is divided into four seasonal chapters, which include information about popular ingredients, such as vine leaves, aubergines and okra as well as dozens of other dishes. The book begins at the start of the year with spring and includes classic dishes such as a fresh-tasting lamb casserole cooked with peas and stuffed vine leaves with rice and spring herbs. Summer brings the delightful sun-ripened tomato and feta salad with purslane, and wonderful recipes for outdoor grilling. Autumn delights include Greek giant beans baked with tomatoes, and baked tuna with golden brown potatoes, while winter brings warming soups, and tasty fish and shell fish recipes. One or two desserts and cakes are included in each of the chapters. This collection of recipes are peppered with anecdotes as well as interesting and helpful tips.