Aphrodite's Food for the Gods

The occasional appearance of salmon in recipes lets the reader know that the "local" experience from which this book comes is the Pacific Northwest. But dishes like fried squid, yogurt and cucumber soup, squid stuffed with pine nuts and rice, shark in red sauce, lamb stew, rabbit with lemon, and honey pie could have come out of any Greek neighborhood in America.

A sense of family runs through Aphrodite's Food for the Gods. The invitation is an open one, for any reader to pull up a chair and join the table. Simply follow the recipes. You'll find your way there. --Schuyler Ingle