All this information, the little secrets, the truly rare recipes for ouzo mezedes, the fetishes and the does and dont's of ouzo I want to share with you for many reasons.
Among these reasons, I would pick out the following: So that a part of this vast gastronomic heritage, of rare quality, which has its roots in antiquity should be highlighted, preserved and disseminated. [...]
Stratis P. Panagos
The book includes recipes for sardine fillets, octopus au vin, squid stuffed with currants and dill, vegetable marrow keftedes, cuttlefish with ouzo, langoustines with spring onions, five different kind of croquettes (tuna, salt cod, cauliflower, sun-dried tomatos, courgette flowers), saganaki, pastourmas, prawns with bacon, various kinds of dips (taramosalata, herring roe dip), fries with leeks dry myzithra cheese and kefalotyri cheese, onion fries, courgettes with 'rough' prawns, aubergines filled with beef in red sauce and feta cheese, octopus keftedes, and many more.