Marianna Leivaditaki spent her childhood evenings in Crete helping in the family-run taverna. During the day, she wrote down the recipes she liked preparing for her family, and absorbed the kitchen wisdom of the Greek grannies she knew.
In this book, she marries authentic Cretan culture with contemporary flavour combinations that embrace the ingredients and influences of the wider Mediterranean, in recipes like Pan-fried red mullet with rosemary, tomato and sweet vinegar, and Tomato and oregano fritters with whipped feta.
