This volume is divided into four seasonal chapters, which include information about popular ingredients, such as vine leaves, aubergines and okra as well as many more dishes. The book begins at the start of the year with Spring and includes classic dishes such as lamb casserole cooked with peas and stuffed vine leaves with rice and spring herbs. Summer brings the sun-ripened tomato and feta salad with purslane, and recipes for outdoor grilling. Autumn includes Greek giant beans baked with tomatoes, and baked tuna with golden brown potatoes, while Winter brings warming soups, and tasty fish and shellfish recipes. Also included are one or two desserts and cakes in each chapter.