In Flavors of Greece Rosemary Barron invites us to share these communal pleasures and to accompany her on her exploration of the Greek kitchen via the markets, full of shapes, colors and textures which excite the senses—glossy vegetables and lush juicy fruits, plump nuts, sacks of dried beans and pulses, sea-fresh fish, crumbly white cheeses and barrels of glistening black olives. You will find no haute cuisine in this book but much fine food.