poetic memoir of her life in a tiny Cretan
village, is replete with scenes of feasting as
well as accounts of how the various
elements of a meal reach her table. In
Seasons, this culinary companion volume,
she offers recipes for Easter lamb,
fishermen's soup (kakaviá), rakómelo, the
sweet and potent local liqueur—and many
other tasty dishes and drinks, drawing on
the bounty of the Cretan year. Tips too on
curing olives, freezing herbs, and
preserving lemons. Abundant illustrations
enhance her lively text.
