Greek

There are times when I cannot pinpoint precisely why I prefer one cookbook in a national category over another. I happen to think that this book on Greek cookery is quite special. The recipes are easy to follow and trustworthy. At times, I feel that Eva Zane has oversimplified (to cater to American tastes, as in the case of the Easter soup called mayeritsa, which calls for lungs and tripe of lamb, which she ignores) but the dishes are simple and tasty.