The dishes of Greek cuisine, and specifically those that constitute its identity, are largely unknown to the general public. This is not the book where you will find the recipes typically included in such publications, like moussaka, stuffed vegetables, or Greek salad, mainly because they are already very well known and almost synonymous with the tourist perception of Greek cuisine.

From the wealth of recipes I have recorded during the systematic research I have conducted over the past fourteen years throughout the country, I have selected (with great difficulty, I must admit) those presented in this book for their quality and for what I consider to be the representativeness of the identity of Greek cuisine.

I call them authentic because they are not my recipes; they were not invented by me and are transcriptions exactly as I recorded them. Wherever I added something, this is specifically mentioned in the introduction of the recipe. I have tried and examined these recipes, cooking them over and over again, so that I can be sure you will have no difficulty in executing them.