Greece
  New Greek Cuisine
Aristedes Pasparakis and Byron Ayanoglu
Anyone who ever ate at Orestes in Vancouver or the Temporary Calamari
Joint and Ouzeri in Toronto will be thrilled that their creator,
Aristedes, has finally put pen to paper. Using only two pans and
a blender, his quicker,
lighter Greek cuisine features dishes such as calamari in burnt mustard
sauce, smoky eggplant pilaf and baklava three ways. Colour photos.
Softcover, 183 pp, $26.95.
 Meze
Diane Kochilas
This book explores the small plates of food that are indicative of Greece's hospitality
and conviviality. The recipes are well-written, uncomplicated and bursting with flavour.
Hardcover, 137 pp. $38.95.
 Sophie Grigson's Sunshine Food
Sophie Grigson
Tomatoes, peppers, and fresh herbs figure prominently in Grigson's
recipes from the countries which rim the Mediterranean. Colour photos. $36.95.
Mediterranean Feast
Clifford Wright
From a contributor to Food & Wine and Saveur amongst other food
magazines, Wright brings scholarly rigour to the story of Mediteranean cuisines of
both the mainland and islands. Along with the history there are 500 recipes. $52.95.
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