Marika Mitsotaki, wife, mother and cook extraordinaire, serves up a lifetime of memories: about her mother and mentor in things culinary;

Whenever we refer to the ancient Greek civilisation, the material relics of our ancestors immediately spring to mind; the temples, the monuments and the sculptures.

I was born in Mytilini.

Growing up I learned that as I looked to the coast across the channel, to the south is Dekeli and to the north is Aivali.

[...] When ouzo comes into contact with ice or when we place it in the refrigerator, the essential oils of anethole (anise as we talked about before) freeze and form crystals which give us gastric acid, heartburn and headache and then we blame the meze because we think it is their fault.

Here is the English edition of Vefa Alexiadou's spectacular collection of Greek specialities, which has served to revitalize this ancient cuisine for a whole new generation of cooks the world over.

The dishes of Greek cookery, in particular those that constitute its identity, are largely unknown to the broader public.

Mary Simeon Zografou, born of parents from Asia Minor -famous cookers- and the cooking passed on her.

A hundred twenty six recipes, containing all the secrets of the macrobiotic diet, that the monks of Holy Mountain Athos follow for centuries, revealed for the first time by Elder Epiphanios of Mylopotamos.

Ninety irresistible recipes
- simple, delicious and healthy
- cooked only with olive oil
- a taste ofMani in your own home