Greek cuisine has traditionally been considered the poor relative in the European cookery stable. Today, however, there is a resurgence of interest in the rich heritage of Greek food, not only because of its wealth of flavours but because Greeks still enjoy one of the healthiest diets in the world-rich in pulses, grains and Omega-3 oils. In "Modern Greek" Andy Harris shows how healthy and delicious Greek cuisine can be used in everyday life and according to the season: wild greens and herb pies in autumn; hearty stews and soups in winter; braised new season's vegetables and lamb in spring; stuffed or fried sun-ripened tomatoes, capsicum and aubergines in the summer. Andy Harris has used his extensive knowledge of the region and his experience as a travel and food writer to present a mixture of Turkish, Balkan and Venetian influences, as well as some of Greece's unusual regional dishes. Many of the recipes are traditional dishes collected over frequent visits and stays in mountain and island villages; others are more modern interpretations, adapting Greek ingredients and cooking techniques to the contemporary kitchen.
Andy Harris has been visiting Greece since childhood and continues to explore the country on a regular basis. He was executive editor of Australia's Vogue Entertaining and Travel before becoming founding editor-in-chief of Williams-Sonoma Taste magazine. The author of two other books on Greece, A Taste of the Aegean and Captain Corelli's Island, he has also worked for many other publications, including Elle, Tatler, Vogue, Food Illustrated and Conde Nast Traveller.