Greek cuisine with the aroma of Crete

The creation of this book was born of my love for preparing foods, desserts, appetizers and, generally, anything related to cooking. Since I am demanding in regard to not only taste but also the presentation of a meal, I started to experiment in the kitchen very early, creating and pairing together tastes, textures and flavours. The encouragement and prodding of my home folks stirred in me the desire to share my culinary efforts with you all through this publication.
All recipes are tried and tested and are the result of discussions with friends, bridesmaids, and acquaintances, but also of trying out celebrity cooks and chefs recipes, many of which were slightly changed to suit my preferences. However, the major role in creating my recipes, as well as setting a high standard, was played by two brilliant cooks, noncelebrities, my mother and my grandmother, Eleftheria. Two traditional and particularly skilled cooks in Cretan cuisine.
In hopes that you will enjoy a number of tasteful journeys, I present you more than 120 recipes, including all tips and tricks, that were selected from both Crete and various areas countrywide, without which Greece would not be what we all know it is.

(From book's preface)