Greek Vegetarian Cookery

The Greek peasant diet is based on wholefoods and a third of the Orthodox Christian year is given over to fasting (no meat or fish). The Greek village cook uses simple ingredients - wholemeal flour, olive oil, legumes, nuts and seeds, yoghurt and cheese made from sheep's and goat's milk, and wild herbs for both seasoning and salads. In addition to sections on herbs and spices, basic ingredients and the recipes - from meeze and soups to cakes, sweets and wine - this book contains an outline of the religious and historical infuences on Greek cuisines and anecdotes and accounts of folk custom.