Honey, Olives, Octopus: Adventures at the Greek Table

So there you go, a promise of good Greek food, travel, history and many other writer's thoughts about all these.

Writers are urged to name the world. You saw a flower. Readers will be more interested if you name the flower. Christopher Bakken too immerses himself in Greek food to the extent that he travels enough to know the cross pollination of food terms between Italians and Greeks. He goes for not just olives but Throumbes.
If you have been to The Old Sphagetti Factory restaurant, then you will know Mizithra cheese which is a star in this book next only to Tsipouro.
With the recipes after each chapter, the author also explains the meaning of the name of the recipe and other related recipes. By switching that different ingredient with one recipe, you can make couple of different dishes.
Using local words, the author captures the place in the book. Dont be surprised at the end of your reading to find yourself with a smattering of Greek food terms.
In the Chapter about making Cherisia Makaronia, I read the procedure again to visualise how it is made and one of these days will try it myself.
Mountain tea, Thyme honey.