Wife of osteopath and health education writer, Leon Chaitow (who wrote the introduction), Alkmini Chaitow gives a basic introduction to Greek food, with a welcome slant towards cooking more healthily. For instance, she tells us that the traditional Greek way to cook vegetables is to boil them until they're soft and tasteless, but she suggests a less traditional but more healthy way, steaming them. I appreciate both the distinction and the recommendation. At the end of the book, she has some general guidelines for health, as for instance that 30% of the food should be raw. She also offers a couple of pages of recipes suitable for children, and a couple of pages of balanced menus. The desserts, as would be expected, are not many. Here I was treated to a surprise: in most she recommends the use of alcohol in the form of cognac, and the most unhealthy thing you've heard of, margarine! Hardly what you would expect from someone so keen on health. But most people won't mind, and even I, who do mind, can easily skip or substitute. No big deal.
The introduction to each food group is general, I mean the information is not about the use of this food in Greece and Greek cooking, but rather on why this food is good for you and how you should use it. For instance, in the rice chapter, she rightly recommends using whole, brown rice, which was never used in traditional Greek cooking and until recent years, was to be found only in health shops, not in supermarket shelves.
A nice touch: after each recipe title, she marks which ones are gluten and dairy-free. So if you're a vegan or allergic to gluten, you can find more easily what's suitable for you.
The recipes are not many, but the basics of Greek cooking are there, and you won't regret buying this book.