Greek confectionery has authenticity and soul. It might be missing some basic ingredients, such as butter, but the soil of Greece has always been there to bestow its own gifts – olive oil, fruit, nuts, and honey take pride of place in sweets made with considerable skill and served with a generous heart.”

Stelios Parliaros, who has charted his own amazing course as a confectioner for the last forty years, shares the history of Greek confectionery through recollections of people and places that helped to shape the industry and through 56 recipes for Greek treats – some classic and some more innovative – beloved by
all who know them, and all featuring those exceptional Greek ingredients that guarantee successful and delicious results.