Some foodways are so specific to their place that sourcing ingredients outside their native area is almost impossible. I frequently hit that obstacle with this cookbook. The Stuffed Vine Leaves with Rice and Carrots, or dolmas, were delicious and simple, but sourcing the grape leaves required searching several stores. In the Chicken with Okra, Oregano, and Aged Vinegar, I had to substitute green beans for okra, which was simply unavailable. This was a delicious dish too, but with such a major substitution, how much of the original taste am I really capturing? However, the Thyme, Oregano, and Fenugreek Pork Tenderloin with Tzatziki, Tomato, and Onion Salad was an unequivocal success, one I am eager to make again. If you can find the ingredients, the recipes themselves are clearly written with helpful and careful instructions. The photography is gorgeous, warm, and rustic, and the author’s notes are homey and welcoming; her stories aggregate almost into memoirs, an inviting glimpse into her lovely childhood memories of growing up on Crete. At the very least, this is a delightful cookbook that whets your appetite for foods from the Aegean; you may just have to make a trip there to taste them for yourself.