The dishes of Greek cuisine, especially those that constitute its identity, remain largely unknown to the general public. In this book, you will not find the recipes typically included in similar editions such as moussaka, stuffed vegetables, or village salad, mainly because these dishes are very well-known and almost synonymous with a tourist perception of Greek cuisine.

From the vast wealth of recipes I have recorded during my systematic research over the past 14 years throughout the country, I have chosen (with difficulty, it is true) those that are included in this volume, both for their flavorful quality and because I consider them indicative of the Greek dietary identity.

I identify them as authentic because they are not my recipes; I did not invent them, but I convey them exactly as I recorded them. Where I have added something, it is explicitly stated in the introduction of the recipe. I have verified them by cooking them over and over again, and so I believe you will not have difficulty in making them.