The American Daniel Young, restaurant critic for the "New York Daily News" and author of books about the historic cafés of Paris, joins forces with Greek-origin Briton Vivian Constantinopolis, editor at the London publishing house "Reaction Books," specializing in the arts and the history of art.

They are both fans of the "frappe experience" and driven by their insatiable curiosity and passion for every Greek taste and smell, they wrote a book that overflows with caffeine, freshness, and the Greek summer.

This first exploration of frappé culture presents "trendy" as well as traditional cafés across Greece, analyzes the philosophy and secrets of its preparation, as well as its history, but does not stick to the expected. It dares to connect frappé with the art of chatting ("in which the Greeks have been masters since ancient times," the authors assure us) and from there expands into the history of coffee and its adventure in Greece.

It has kept "alive" quotes that readers would hardly encounter in a reference book, maintaining the seriousness of a study and the aroma of a conversation among a large group enjoying their frappé.

[Excerpt from text on the publisher's website]