Summary

Greek cuisine has traditionally been considered the poor relative in the European cookery stable. Today, however, there is a resurgence of interest in the rich heritage of Greek food, not only because of its wealth of flavours but because Greeks still enjoy one of the healthiest diets in the world-rich in pulses, grains and Omega-3 oils. In MODERN GREEK Andy Harris shows how healthy and delicious Greek cuisine can be used in everyday life and according to the season: wild greens and herb pies in autumn; hearty stews and soups in winter; braised new season's vegetables and lamb in spring; stuffed or fried sun-ripened tomatoes, capsicum and aubergines in the summer.