Evie Voutsina returns to her roots in writing this book, after having roamed around the whole of Greece for at least twelve years, researching and recording the country’s gastronomic culture. Her search does not stop at writing down recipes. She is interested in the techniques of food preparation, the conditions of life, the human aspect and the «little touches» that give each dish its particular taste: everything that constitutes the ethos of food. In the end result, while collecting recipes and listening to the stories around them, Evie Voutsina’s work is also folklore: the axis of her books is the turning seasons, the rhythms and harmony of nature; the leading roll is the essence of Greek cooking (. . .) which is the measure of it all. (. . .)
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