This book is a heartfelt tribute to Epirus, a northwestern Greek region whose culinary traditions have long deserved broader recognition. Framed as both a celebration of Greek flavors and a meditation on memory and hospitality, Orestes guides readers through the people, places, and dishes that define Epirus cuisine. The narrative emphasizes that cooking in Epirus is more than recipes; it embodies the resilience and warmth of its people, their connection to the land, and a culture rich in stories and shared meals.

Structured like a kitchen- and table-centered journey, the book blends cultural context with practical recipes. It opens with a prefatory note honoring generations who measured life in olive oil and laughter, and then introduces Epirus's character through its savory pies, slow-cooked comfort dishes, and festive sweets. A central theme is hospitality: every recipe is presented not just as food, but as an invitation to connect, learn, and savor memory.\n\nThe Table of Contents signals a broad repertoire—from pies and pastries (Pites Me Tsouma, Skorthotyri, Kotopita) to dips (Batzaria Me Skordalia), hearty mains (Souvlaki, Gyro, Dolmades), and comforting desserts (Rizogalo). Each entry provides ingredient lists and step-by-step directions, illustrating how simple staples—onions, olive oil, feta, beets, garlic, phyllo, rice, and milk—can come together to create dishes that evoke place and tradition. Throughout, the author situates recipes within Epirus's cultural backdrop, inviting readers to explore influences, techniques, and the warm hospitality that makes Epirus cuisine distinctive.\n\nIn essence, the book is both a culinary atlas of Epirus and a tribute to the communities that keep Greek flavors alive—encouraging readers to cook with curiosity, gratitude, and a sense of connection to others around the table. It ends with the author's remarks about the craft and a note to readers and fellow food lovers who share in the stories and staples of this enduring cuisine.