Review of "Meze: Small Bites, Big Flavors from the Greek Table" by Rosemary Barron, David Roth

Rosemary Barron started out as an archeologist. She found that she had a fascination for the foods that were eaten by the fossils she was digging up - especially Greek food. She moved to Crete where she has her own cooking school. Barron has been so successful that her she has made guest appearances on both television and radio.

The book introduces us to the "small bites" that are served everywhere in Greece. Take olives, a Greek delight, and learn about serving them after being soaked in a wonderfully aromatic mixture. Make your own yogurt and yogurt cheese. Fill a plate with olives and then take thin pieces of ham that are wrapped around some goat cheese, then take a couple of "Thyme-Scented Mushrooms." Serve that plate and wait for the compliments. As you move through the book, it just gets better and tastier. "Sweet and Sour Shallots" that can adorn a plate that presents a savory pie, a cold dish or a hot dish. This exotic cookbook is filled with small bites and tempting culinary challenges.