When I cook, all five of my senses are involved, and each sense is a challenge to think, explore, study, experiment, and create. Thus, from a very early age, knowledge and research became concepts deeply intertwined with my cooking.

In my new book, I share with you tried-and-true recipes that I have cooked several times to ensure their results, dishes that I have presented on my television show "Flavors in Nature," techniques and secrets I have shared with my students in my cooking seminars at Driskas Test Kitchen, flavors and ingredients I have experienced during my travels, which I am sure you will love too.

In this book, I share with you my passion for cooking through 380 recipes that will accompany you for a lifetime. Recipes that we all should know, to cook creatively, uniquely, with plenty of aroma and flavor.

Smartly organized into basic categories: Cheeses, Salads, Appetizers, Vegetables, Fish and Seafood, Doughs, Pasta, Rice and Legumes, Meat, Sweets, along with many menu suggestions for every occasion.

With my favorite fresh herbs, Mediterranean aromas, many references to classic local recipes from Greek cuisine, flavors from Asia, and spicy notes from the East, each recipe reveals a little story, a tip, and a wealth of knowledge.

[Excerpt from the text on the back cover of the edition]