In 2005, the author was diagnosed with breast cancer. She is now cancer free. In her battle to heal herself, this Corfu-born author studied the philosophy and cooking methods of monasteries in Greece, a land where her mother was a well-known chef. Offered here are nearly two hundred recipes for appetizers, salads, vegetables, seafood, meats, and desserts, along with information about wines, cheeses, grains, oils, spices, herbs, and which foods contain which vitamins. Recipes include olive spread, mussels with feta, stuffed cabbage rolls, and baklava.
