When I cook, all five of my senses are involved, and each sense is a challenge to think, research, study, experiment, and create. Thus, from a very early age, knowledge and research became concepts absolutely intertwined with my cooking.

In my new book, I share with you tried and tested recipes that I have cooked many times to be sure of their outcome, dishes that I have presented on my TV show "Flavors in Nature," techniques and secrets that I have shared with my students in my cooking seminars at Driskas Test Kitchen, flavors and ingredients that I have tried on my travels and that I am sure you will love as well.

In this book, I share with you my passion for cooking through 380 recipes that will accompany you for a lifetime. Recipes that we all should know, to cook creatively, originally, with a lot of aroma and taste. Smartly organized into basic categories: Cheeses, Salads, Appetizers, Vegetables, Fish and Seafood, Doughs, Pasta, Rice and Legumes, Meat, Sweets, and with many menu suggestions for every occasion.

With my favorite fresh herbs, with Mediterranean aromas, with many references to classic local recipes from Greek cuisine, with Asian flavors but also with spicy notes of the East, each recipe reveals a small story, a tip, and a lot of knowledge.