What to read after A La Grecque?

This edition is in American measurements.     Simple, fresh, and full of flavor, this is Greek food at its best. The Greek table is a place of sharing. It reflects the yearly cycle of the garden, the loving preparation of fresh produce, and, most importantly, the offering of friendship and hospitality. For À La Grecque, Pam Talimanidis has gathered both traditional and modern Greek recipes that showcase the simplicity and flavors of the cuisine. Inspired by her husband Kosta’s Greek heritage and the years spent in his home village of Polypetron learning about cooking from his formidable mother, Talimanidis has created stylish yet homey dishes with the Greek and Mediterranean flavors, herbs, and spices that we love to eat. Offerings include Oven-Baked Flathead with Potatoes, Tomatoes and Onion Drizzled with Oil, or Braised Chicken with Fresh Green Olives, Lemon, and Saffron. Learn the art of making taramasalata, tzatziki, dolmades, stuffing peppers with feta, and other delicious meze. There are fresh salads and warm salads, Prawns with Okra, Lamb Keftethes, and delectable desserts like the Fig, Prune, and Mascarpone Tart or Semolina Halvas Smothered in Ground Cinnamon. With charming personal stories and spectacular photography of the dishes, À La Grecque will have you yearning for the food, people, and places of the Mediterranean. From the Hardcover edition.