by Vefa Alexiadou
(Phaidon Press, $45)
This encyclopedic volume by Greece’s leading culinary authority would make a striking addition to any cookbook collection. In many ways, Greeks today eat as they have for centuries, relying on grains, beans, fresh vegetables, olives, figs, grapes, honey, and cheese. And while every region has its specialties—from the simple grilled fish dishes of the coast to the rich meat and vegetable pies from mountain villages—Greek cooks are united in their commitment to simple, fresh, seasonal, local food. Sounds trendy, but the recipes in this book prove that it’s a delicious philosophy as old as time.