Paola Psarrou 397pp. Indiktos, 2006 ISBN: 960-518-239-4 ISBN13: 978-960-518-239-7

The Cook’s Apples offers an appealing new approach to Greek cookery with dishes drawn from the age-old tradition of monastic cuisine. Author Paola Psarrou has collected 220 delicious recipes from scores of monasteries all over Greece. Using fresh local produce, the dishes run the gamut from simple but savoury Lenten fare to the headier repasts eaten on festive occasions. Fasting might mean relinquishing certain ingredients for limited periods but it has never meant forgoing flavour, while feasts mean feasting, with the emphasis on quality rather than excess. Examples of the treats include potato pies, a soup of wild greens with aromatic herbs, mushroom salad, fish roe rissoles, prawn soup, octopus stew, swordfish kebab and squid stuffed with rice. Then there are the pastries, biscuits and liqueurs.
In a novel touch, each section comes with a brief introductory excerpt from a work related to food by religious writers from the New Testament onwards.

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